Antioxidant and α-amylase inhibitory activities of tannic acid

被引：46

作者：

Lou, Wenjuan ^{[1
]}

Chen, Yongsheng ^{[2
]}

Ma, Hanjun ^{[1
]}

Liang, Guizhao ^{[3
]}

Liu, Benguo ^{[1
]}

机构：

[1] Henan Inst Sci & Technol, Sch Food Sci, Xinxiang 453003, Peoples R China

[2] Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China

[3] Chongqing Univ, Sch Bioengn, Key Lab Biorheol Sci & Technol, Minist Educ, Chongqing 400044, Peoples R China

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2018年 / 55卷 / 09期

基金：

中国国家自然科学基金;

关键词：

Tannic acid; Cellular antioxidant; alpha-amylase inhibitory; Interaction; FLAVONOID-RICH EXTRACT; IN-VITRO; GLUCOSIDASE; OXIDATION; PROTEIN; FRUITS; FOOD; L;

D O I：

10.1007/s13197-018-3292-x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Tannic acid widely exists in plants, which forms a part of human diet. The antioxidant activity of tannic acid was evaluated by the chemical and cellular antioxidant assays. And its alpha-amylase inhibitory activity and behavior were also investigated. It was found that hydrogen- and electron donating capacities of tannic acid were higher than those of tertiary butylhydroquinone (TBHQ) based on reducing power, ABTS and DPPH radical scavenging assays. But for its low hydrophobic property, the antioxidant activity of tannic acid in linoleic acid system was inferior to that of TBHQ. In the cellular antioxidant assay, tannic acid showed the higher activity than gallic acid in the "PBS wash" protocol, which could attribute to its high binding capacity of cell membrane. Compared with acarbose, tannic acid possessed the stronger alpha-amylase inhibitory capacity. And the static fluorescence quenching of alpha-amylase in the presence of tannic acid could be also observed, which was caused by their binding interaction.

引用

页码：3640 / 3646

页数：7

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