|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|6400924||1628531||2016||7 صفحه PDF||سفارش دهید||دانلود رایگان|
- TP had mild inhibitory effect against Î±-amylase at high concentrations.
- Enzyme activity was different when TP was pre-incubated with Î±-amylase or starch respectively.
- Green tea, black tea and oolong tea all improved Î±-amylase activity.
- Drinking tea could help starch digestion.
The effects of tea polyphenols (TP) and different types of teas (green, black and oolong tea) processed from the same fresh leaves on pancreatic Î±-amylase activity were studied using potato starch and cooked potato as substrates. The results showed that, with the both substrates, low concentration of TP significantly increased Î±-amylase activity while high concentration inhibited it by non-competitive fashion. In addition, the extents of enzymatic activation and inhibition were different when TP was pre-incubated with Î±-amylase or starch, respectively. The interaction of TP with enzyme/starch led to decreased antioxidant capacity. Results also showed that all the three types of teas significantly enhanced Î±-amylase activity for a wide range of concentrations (0.34-27.14Â mg/mL), and green tea showed the highest activation effect. It is concluded that high concentration of TP exhibits mild inhibitory effect against Î±-amylase, while green tea, black tea and oolong tea enhance Î±-amylase activity, which may be due to other constituents in the tea, enhancing Î±-amylase activity that counteracts the inhibitory effect of TP.
Journal: LWT - Food Science and Technology - Volume 66, March 2016, Pages 232-238