Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake

被引：65

作者：

Liu Shuyuan ^{[1
]}

Ai Zeyi ^{[1
]}

Qu Fengfeng ^{[1
]}

Chen Yuqiong ^{[1
]}

Ni Dejiang ^{[1
]}

机构：

[1] Huazhong Agr Univ, Coll Hort & Forestry Sci, Minist Educ, Key Lab Hort Plant Biol, Wuhan 430070, Peoples R China

来源：

FOOD CHEMISTRY | 2017年 / 234卷

关键词：

Green tea; Temperature; DPPH; alpha-Amylase; alpha-Glucosidase; Glucose uptake; CAMELLIA-SINENSIS; ISOLATED FRACTIONS; WATER EXTRACT; GALLIC ACID; POLYSACCHARIDE; CATECHINS; RATS; POLYPHENOLS; ABSORPTION; CAFFEINE;

D O I：

10.1016/j.foodchem.2017.04.151

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The objective of the present study was to evaluate the effect of steeping temperature on the biological activities of green tea, including the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging capacity, alpha-glucosidase and alpha-amylase inhibitory activities, and glucose uptake inhibitory activity in Caco-2 cells. Results showed that, with increasing extraction temperature, the polyphenol content increased, which contributed to enhance antioxidant activity and inhibitory effects on alpha-glucosidase and a-amylase. Green tea steeped at 100 degrees C showed the highest DPPH radical-scavenging activity and inhibitory effects on alpha-glucosidase and alpha-amylase activities with EC50 or IC50 values of 6.15 mu g/mL, 0.09 mg/mL, and 6.31 mg/mL, respectively. However, the inhibitory potential on glucose uptake did not show an upward trend with increasing extraction temperature. Green tea steeped at 60 degrees C had significantly stronger glucose uptake inhibitory activity (p < 0.05). The integrated data suggested that steeping temperature should be considered when evaluating the biological activities of green tea. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：168 / 173

页数：6

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