In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea

被引：0
作者：
Qian Cheng
Shengbao Cai
Dejiang Ni
Ruojun Wang
Feng Zhou
Baoping Ji
Yuqiong Chen
机构：
[1] China Agricultural University,College of Food Science & Nutritional Engineering
[2] Huazhong Agricultural University,College of Horticulture and Forestry Science
来源：
Journal of Food Science and Technology | 2015年 / 52卷
关键词：
Qingzhuan tea; Tea extract; Antioxidant; α-amylase; Polyphenol; Column chromatography;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
In the present work, Qingzhuan tea, a unique dark tea produced by post-fermentation technology, was selected to investigate its antioxidant and pancreatic α-amylase inhibiting activities. Water extract of Qingzhuan tea was successively isolated by solvent partitioning procedures to obtain chloroform, ethyl acetate, n-butanol, sediment and residual aqua fractions. Of different fractions, the ethyl acetate fraction (QEF) had the highest total polyphenols and catechins contents, demonstrated the strongest DPPH radical scavenging activity and exhibited the greatest inhibitory effect on porcine pancreatic α-amylase activity in vitro. Further separation of QEF by a Sephadex LH-20 column generated eight subfractions (QEF1–QEF8), with QEF8 being the most active subfraction based on the assays above mentioned. The major active components in QEF8 were identified as catechins EGCG and ECG by LC-MS analysis, with contents of 22.29 % and 11.11 % respectively. Inhibitory effects of catechin standards EGCG and ECG on porcine pancreatic α-amylase activity were also observed. In conclusion, Qingzhuan tea or its water extract could be potentially used as complementary therapy ingredients for diabetes treatment through lowering postprandial blood glucose, and catechins EGCG and ECG may be the most efficient components in the water extract.
引用
收藏
页码：928 / 935
页数：7
相关论文
共 145 条
  • [11] Chen Y(1991)Effect of trestatin, an amylase inhibitor, incorporated into bread, on glycemic responses in normal and diabetic patients Am J Clin Nutr 53 61-65
  • [12] Wang M(2010)White and green tea polyphenols inhibit pancreatic lipase in vitro Food Res Int 43 1537-1544
  • [13] Rosen RT(1990)The inhibition of α-Amylase by tea polyphenols Agric Biol Chem 54 1939-1945
  • [14] Ho CT(2007)Effects of tea polyphenols on the activities of alpha-amylase, pepsin, trypsin and lipase Food Chem 101 1178-1182
  • [15] Chen YQ(2003)Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions Crit Rev Food Sci 43 89-143
  • [16] Zhang W(2003)Antihyperglycemic effect of oolong tea in type 2 diabetes Diabetes Care 26 1714-1718
  • [17] Cheng Q(2006)Free radical scavenging effect of Pu-erh tea extracts and their protective effect on oxidative damage in human fibroblast cells J Agric Food Chem 54 8058-8064
  • [18] Dong JF(2010)Antioxidant capacity of different types of tea products Afr J Biotechnol 6 2287-2296
  • [19] Liu XH(2002)Antioxidative activity of apple skin or flesh extracts associated with fruit development on selected apple cultivars Sci Hortic-Amsterdam 96 177-185
  • [20] Gan DP(2008)Polymer-like polyphenols of black tea and their lipase and amylase inhibitory activities Chem Pharm Bull 56 266-272
12345678910