In vitro survey of alpha-glucosidase inhibitory food components
In vitro survey of alpha-glucosidase inhibitory food components
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DOI：
10.1271/bbb.60.2019
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发表时间：
1996-12-01
影响因子：
1.6
通讯作者：
Osajima, Y
中科院分区：
文献类型：
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作者：
Matsui, T;Yoshimoto, C;Osajima, Y
对具有α-葡萄糖苷酶(AGH)抑制活性的食品成分进行了调查，以确定食品中对糖尿病的预防作用。碱性酶解沙丁鱼肌肉的IC50为48.7 mg/ml，绿茶和乌龙茶的IC50分别为11.1 mg/ml和11.3 mg/ml。此外，不同酶的水解物具有不同的AGH抑制活性。碱性蛋白酶水解液经DEAE-Sephadex层析后，用含0.3M氯化钠的50 mm磷酸盐缓冲液(pH 7.0)洗脱有效的AGH抑制物(IC50=15.6 mg/ml)，在ODS柱上用高效液相色谱对其进行分离，结果表明有些抑制物含有伯氨基，表明它们可能是高阴离子和多肽类化合物。
A survey of food components with alpha-glucosidase (AGH) inhibitory activity was conducted to identify a prophylactic effect for diabetes in food. Sardine muscle hydrolyzed by alkaline protease showed potent activity (IC50=48.7mg/ml) as well as green and oolong teas (IC50=11.1 and 11.3 mg/ml, respectively). Furthermore, hydrolyzates prepared by various proteases gave differing AGH inhibitory activity. DEAE-Sephadex chromatography of the alkaline protease hydrolyzate eluted potent AGH inhibitors (IC50=15.6 mg/ml) with a 50 mM phosphate buffer (pH 7.0) containing 0.3 M NaCl, and their subsequent separation by HPLC in an ODS column showed that there were some inhibitors possessing primary amino groups, This indicates that they would have been high anionic and peptidic compounds.