Nutritional implications of olives and sugar: attenuation of post-prandial glucose spikes in healthy volunteers by inhibition of sucrose hydrolysis and glucose transport by oleuropein.
Nutritional implications of olives and sugar: attenuation of post-prandial glucose spikes in healthy volunteers by inhibition of sucrose hydrolysis and glucose transport by oleuropein.
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橄榄和糖的营养意义：通过抑制酸蛋白的蔗糖水解和葡萄糖转运，在健康志愿者中对餐后葡萄糖尖峰的衰减。
DOI：
10.1007/s00394-018-1662-9
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发表时间：
2019-04
影响因子：
5
通讯作者：
Williamson G
中科院分区：
文献类型：
--
作者：
Kerimi A;Nyambe-Silavwe H;Pyner A;Oladele E;Gauer JS;Stevens Y;Williamson G
在橄榄和橄榄叶中发现的二环烯醚萜橄榄苦苷可以调节体内糖尿病风险的一些生物标志物。一种可能的机制可能是减弱糖的消化和吸收。我们探索了橄榄叶水溶性橄榄苷（OLE）在非洲爪蟾卵母细胞中抑制消化酶（α-淀粉酶、麦芽糖酶、蔗糖酶）和降低[14C(U)]-葡萄糖摄取的潜力。非洲爪蟾卵母细胞表达人GLUT2和[14C(U)]-葡萄糖在分化Caco-2细胞单层间的转运。我们对健康志愿者进行了7项独立的交叉、对照、随机干预研究（双盲和安慰剂对照的OLE补充剂），以评估OLE对食用面包、葡萄糖或蔗糖后餐后血糖的影响。OLE抑制肠麦芽糖酶、人蔗糖酶、Caco-2单层葡萄糖转运以及非洲爪蟾卵母细胞中GLUT2对葡萄糖的摄取，但对人α-淀粉酶是弱抑制剂。胶囊、溶液或橄榄中天然存在的OLE对面包中的餐后葡萄糖没有影响，而溶液中的OLE在食用25克蔗糖后降低餐后血糖，但与50克蔗糖或葡萄糖一起食用时没有影响。在体外观察到的对蔗糖酶活性和葡萄糖转运的联合抑制足以改变健康志愿者对低剂量蔗糖的消化。相比之下，当与富含淀粉的食物一起食用时，OLE对α-淀粉酶的微弱抑制不足以改变血糖，这表明OLE对消化酶的抑制需要一个阈值效价才能转化为体内效应。
The secoiridoid oleuropein, as found in olives and olive leaves, modulates some biomarkers of diabetes risk in vivo. A possible mechanism may be to attenuate sugar digestion and absorption. We explored the potential of oleuropein, prepared from olive leaves in a water soluble form (OLE), to inhibit digestive enzymes (α-amylase, maltase, sucrase), and lower [14C(U)]-glucose uptake in Xenopus oocytes expressing human GLUT2 and [14C(U)]-glucose transport across differentiated Caco-2 cell monolayers. We conducted 7 separate crossover, controlled, randomised intervention studies on healthy volunteers (double-blinded and placebo-controlled for the OLE supplement) to assess the effect of OLE on post-prandial blood glucose after consumption of bread, glucose or sucrose. OLE inhibited intestinal maltase, human sucrase, glucose transport across Caco-2 monolayers, and uptake of glucose by GLUT2 in Xenopus oocytes, but was a weak inhibitor of human α-amylase. OLE, in capsules, in solution or as naturally present in olives, did not affect post-prandial glucose derived from bread, while OLE in solution attenuated post-prandial blood glucose after consumption of 25 g sucrose, but had no effect when consumed with 50 g of sucrose or glucose. The combined inhibition of sucrase activity and of glucose transport observed in vitro was sufficient to modify digestion of low doses of sucrose in healthy volunteers. In comparison, the weak inhibition of α-amylase by OLE was not enough to modify blood sugar when consumed with a starch-rich food, suggesting that a threshold potency is required for inhibition of digestive enzymes in order to translate into in vivo effects.
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影响因子：
6.1
作者：
Murotomi, Kazutoshi;Umeno, Aya;Nakajima, Yoshihiro
通讯作者：
Nakajima, Yoshihiro
绿茶多酚 (-)-表没食子儿茶素-3-没食子酸酯抑制淀粉消化。
影响因子：
5.2
作者：
Forester, Sarah C.;Gu, Yeyi;Lambert, Joshua D.
通讯作者：
Lambert, Joshua D.
影响因子：
4.1
作者：
FLANAGAN, PR;FORSTNER, GG
通讯作者：
FORSTNER, GG
影响因子：
0.6
作者：
Komaki, E;Yamaguchi, S;Tsukada, Y
通讯作者：
Tsukada, Y
影响因子：
4
作者：
Loizzo, M. R.;Di Lecce, G.;Frega, N. G.
通讯作者：
Frega, N. G.