Inhibitory effect of chlorogenic acid on digestion of potato starch

被引：45

作者：

Karim, Zida ^{[1
]}

Holmes, Melvin ^{[2
]}

Orfila, Caroline ^{[1
]}

机构：

[1] Univ Leeds, Sch Food Sci & Nutr, Nutr & Publ Hlth Grp, Leeds LS2 9JT, W Yorkshire, England

[2] Univ Leeds, Sch Food Sci & Nutr, Food Colloids & Proc Grp, Leeds LS2 9JT, W Yorkshire, England

来源：

FOOD CHEMISTRY | 2017年 / 217卷

关键词：

Alpha amylase; Starch; Chlorogenic acid; Enzyme kinetics; Polyphenol; Digestion; Potato; Solanum tuberosum; PURPLE-FLESHED POTATOES; GLYCEMIC INDEX; ANTIOXIDANT CAPACITY; PHENOLIC CONTENT; AMYLASE; ANTHOCYANIN; POLYPHENOLS; COOKING; ENZYME; VALUES;

D O I：

10.1016/j.foodchem.2016.08.058

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of the chlorogenic acid isomer 5-O-caffeoylquinic acid (5-CQA) on digestion of potato starch by porcine pancreatic alpha amylase (PPAA) was investigated using isolated starch and cooked potato tuber as substrates. In vitro digestion was performed on five varieties of potato with varying phenolic content. Co- and pre-incubation of PPAA with 5-CQA significantly reduced PPAA activity in a dose dependent manner with an IC50 value of about 2 mg mL(-1). Lineweaver-Burk plots indicated that 5-CQA exerts a mixed type inhibition as k(m) increased and V-max decreased. The total polyphenol content (TPC) of peeled tuber tissue ranged from 320.59 to 528.94 mg 100 g(-1) dry weight (DW) in raw tubers and 282.03-543.96 mg 100 g(-1) DW in cooked tubers. With the exception of Desiree, TPC and 5-CQA levels decreased after cooking. Principle component analysis indicated that digestibility is affected by multiple factors including phenolic, dry matter and starch content. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：498 / 504

页数：7

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