کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1183990 1492087 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Inhibitory effects of chickpea and Tribulus terrestris on lipase, α-amylase and α-glucosidase
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Inhibitory effects of chickpea and Tribulus terrestris on lipase, α-amylase and α-glucosidase
چکیده انگلیسی


• The content of total saponin in chickpea was found higher than Tribulus terrestris.
• Saponin is generally regarded as having low biological availability.
• Tribulus terrestris and chickpea are potent inhibitors of lipase, α-amylase and α-glucosidase activity.
• Lowest DEIC50 values for both chickpea and Tribulus terrestris were for α-glucosidase.

The total saponin content and its in vitro bioaccessibilities in Tribulus terrestris and chickpea were determined by a static in vitro digestion method (COST FA1005 Action INFOGEST). Also, in vitro inhibitory effects of the chosen food samples on lipid and starch digestive enzymes were determined by evaluating the lipase, α-amylase and α-glucosidase activities. The tested T. terrestris and chickpea showed inhibitory activity against α-glucosidase (IC50 6967 ± 343 and 2885 ± 85.4 μg/ml, respectively) and α-amylase (IC50 343 ± 26.2 and 167 ± 6.12 μg/ml, respectively). The inhibitory activities of T. terrestris and chickpea against lipase were 15.3 ± 2.03 and 9.74 ± 1.09 μg/ml, respectively. The present study provides the first evidence that these food samples (T. terrestris, chickpea) are potent inhibitors of key enzymes in digestion of carbohydrates and lipids in vitro.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 205, 15 August 2016, Pages 163–169
نویسندگان
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