Effect of Black Tea and Black Tea Pomace Polyphenols on α-Glucosidase and α-Amylase Inhibition, Relevant to Type 2 Diabetes Prevention.
Effect of Black Tea and Black Tea Pomace Polyphenols on α-Glucosidase and α-Amylase Inhibition, Relevant to Type 2 Diabetes Prevention.
复制标题
红茶和红茶多酚对与2型糖尿病有关的α-葡萄糖苷酶和α-淀粉酶抑制的影响。
DOI：
10.3389/fnut.2015.00003
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发表时间：
2015
影响因子：
5
通讯作者：
Apostolidis E
中科院分区：
文献类型：
--
作者：
Striegel L;Kang B;Pilkenton SJ;Rychlik M;Apostolidis E
本研究评估了红茶和红茶渣通过抑制碳水化合物水解酶预防2型糖尿病的潜在作用机制和生物活性。红茶叶用热水浸提，红茶渣用70%丙酮浸提。水提取物（WBT）和果渣丙酮提取物（AOBT）的酚类含量分别为5.77和8.9 mg/mL，均基于提取物中相同浓度的固体茶。对水提取物进行C18提取，并对所得疏水级分（HBBT）进一步进行LH-20提取，以回收低分子量酚富集级分（LMW）和高分子量富集级分（HMW）。低分子量和高分子量组分的酚含量分别为1.42和2.66 mg/mL。水提物中HMW组分对α-葡萄糖苷酶的活性最强（IC 50 = 8.97 μg/mL），其次是HBBT组分（IC 50 = 14.83 μg/mL）。HBBT组分对α-淀粉酶活性最强（IC 50 = 0.049 mg/mL）。红茶渣（AOBT）对α-葡萄糖苷酶有明显的抑制作用（IC 50 = 14.72 μg/mL），但对α-淀粉酶的抑制作用较低（IC 50 = 0.21 mg/mL）。使用HPLC评价了LMW和HMW馏分的酚谱，并鉴别了两种谱之间的差异。正在进行进一步的研究，以鉴定和评价HMW馏分中存在的酚类化合物。我们的研究结果表明，红茶和红茶渣具有抑制碳水化合物水解酶的潜力，这种活性取决于高分子量的酚类化合物。
This study evaluates the potential mechanism of action and bioactivity of black tea and black tea pomace for type 2 diabetes prevention via inhibition of carbohydrate hydrolyzing enzymes. Black tea leaves were extracted in hot water and black tea pomace was extracted in 70% acetone. The phenolic content of the water extract (WBT) and pomace acetone extracts (AOBT) were 5.77 and 8.9 mg/mL, respectively, both based on the same concentration of solid tea in the extract. The water extract was subjected to C18 extraction and the resulting hydrophobic fraction (HBBT) was further subjected to LH-20 extraction to recover a low molecular weight phenolic enriched fraction (LMW) and a high molecular weight enriched fraction (HMW). The phenolic content of the LMW and HMW fraction were 1.42 and 2.66 mg/mL, respectively. Among water extracts the HMW fraction was most bioactive against α-glucosidase (IC50 = 8.97 μg/mL) followed by HBBT fraction (IC50 = 14.83 μg/mL). However, the HBBT fraction was the most bioactive fraction against α-amylase (IC50 = 0.049 mg/mL). The black tea pomace (AOBT) had significant α-glucosidase inhibitory activity (IC50 = 14.72 μg/mL) but lower α-amylase inhibitory activity (IC50 = 0.21 mg/mL). The phenolic profiles for LMW and HMW fractions were evaluated using HPLC and the differences between the two profiles were identified. Further research is underway to identify and evaluate the phenolic compounds that are present in the HMW fraction. Our findings suggest that black tea and black tea pomace has potential for carbohydrate hydrolyzing enzyme inhibition and this activity depends on high molecular weight phenolic compounds.