کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8328788 1540208 2018 29 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The enhanced inhibition of water extract of black tea under baking treatment on α-amylase and α-glucosidase
موضوعات مرتبط
علوم زیستی و بیوفناوری بیوشیمی، ژنتیک و زیست شناسی مولکولی زیست شیمی
پیش نمایش صفحه اول مقاله
The enhanced inhibition of water extract of black tea under baking treatment on α-amylase and α-glucosidase
چکیده انگلیسی
This paper studied the inhibition of water extract of natural or baked black tea on the activity of α-amylase and α- glucosidase. Baking treatment was found to be one effective way to enhance the inhibition of black tea on both α-amylase and α- glucosidase, and IC50 of water extract of baked black tea (BBTWE) were 1.213 mg/mL and 4.190 mg/mL, respectively, while IC50 of water extract of black tea (BTWE) were 1.723 mg/mL and 6.056 mg/mL, respectively. This study further studied the mechanism of the effect of water extract on α-amylase and α- glucosidase using HPLC, circular dichroism, and synchronous fluorescence. HPLC analysis of tea polyphenols showed that the content of tea polyphenols with low polarity increased after baking. In addition, BBTWE had higer abilty on decreasing the hydrophobicity of tryptophan residues than BTWE for both α-amylase and α- glucosidase.The increase of α-helix proportion of α-amylase when treated with BBTWE was more obvious than that when treated with BTWE. In a word, thermal process of baked foods may be beneficial for tea polyphenols to reduce the rate of starch digestion.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 107, Part A, February 2018, Pages 129-136
نویسندگان
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