We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Tea polyphenols: Enzyme inhibition effect and starch digestibility.
- Authors
Shanli Peng; Yanwei Chai; Kaiyun Luo; Xiaoting Zhou; Genyi Zhang
- Abstract
Slowly digestible starch (SDS) offers a range of health benefits due to its stabilizing and sustaining effect on blood glucose. Contributors to the slow digestion property of certain starches include their specific structure and their interaction with factors that inhibit effective digestion. In this study, the effects of tea polyphenols (TPLs) on the enzyme activities of pancreatic a-amylase and amyloglucosidase, which are used during starch digestion, were investigated by an in vitro Englyst test. Our results showed that TPLs noncompetitively inhibit the activity of pancreatic a-amylase (pH 6.9) but activate amyloglucosidase (pH 4.6) in a dose-dependent manner. However, when the two enzymes were employed together under the Englyst test condition at pH 5.2, a heterogeneous inhibition pattern was observed with a peak inhibition of ~30% when the TPL content was ~2.5 mg/mL, and a negative inhibition pattern when TPL content was greater than 4 mg/mL. In contrast, a similar degree of starch digestibility was observed in the presence of TPLs, which indicates that a modification of the Englyst assay warrants further studies to reflect the in vivo starch-digestion patterns, where a slower digestion of starch was observed in the presence of TPLs, which is corroborated by in vivo studies from the literature.
- Subjects
TEA; ENZYME inhibitors; STARCH content of food; PLANT polyphenols; GLUCOAMYLASE; BLOOD sugar; PANCREATIC enzymes
- Publication
Starch / Staerke, 2017, Vol 69, Issue 7/8, p1
- ISSN
0038-9056
- Publication type
Article
- DOI
10.1002/star.201600195