Inhibition of starch digestion by the green tea polyphenol, (-)-epigallocatechin-3-gallate.
Inhibition of starch digestion by the green tea polyphenol, (-)-epigallocatechin-3-gallate.
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绿茶多酚 (-)-表没食子儿茶素-3-没食子酸酯抑制淀粉消化。
DOI：
10.1002/mnfr.201200206
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发表时间：
2012-11
影响因子：
5.2
通讯作者：
Lambert, Joshua D.
中科院分区：
文献类型：
--
作者：
Forester, Sarah C.;Gu, Yeyi;Lambert, Joshua D.
绿茶已被证明可以改善体内代谢综合征的症状。这种影响可能部分归因于餐后血糖水平的调节。我们研究了空腹CF-1小鼠口服普通玉米淀粉（CCS）、麦芽糖、蔗糖或葡萄糖后，同时给药(−)-表没食子儿茶素-3-没食子酸酯（EGCG, 100 mg/kg, ig）对血糖水平的影响。我们发现，与对照小鼠相比，与EGCG共处理显著降低了给药后的餐后血糖水平（峰值血糖水平和曲线下血糖面积分别降低了50%和20%）。在给药麦芽糖或葡萄糖后，EGCG对餐后血糖没有影响，这表明EGCG可能调节淀粉酶介导的淀粉消化。在体外，EGCG在20 μM下对胰淀粉酶活性的非竞争性抑制作用为34%。两种小肠葡萄糖转运蛋白（GLUT2和SGLT1）的表达未发生显著变化。我们的研究结果表明，EGCG与CCS共给药可显著降低小鼠餐后血糖水平，这可能部分是由于α-淀粉酶的抑制作用。EGCG相对较低的有效剂量为人类研究提供了一个令人信服的案例。
Green tea has been shown to ameliorate symptoms of metabolic syndrome in vivo. The effects could be due, in part, to modulation of postprandial blood glucose levels. We examined the effect of coadministration of (−)-epigallocatechin-3-gallate (EGCG, 100 mg/kg, i.g.) on blood glucose levels following oral administration of common corn starch (CCS), maltose, sucrose, or glucose to fasted CF-1 mice. We found that cotreatment with EGCG significantly reduced postprandial blood glucose levels after administration of CCS compared to control mice (50 and 20% reduction in peak blood glucose levels and blood glucose area under the curve, respectively). EGCG had no effect on postprandial blood glucose following administration of maltose or glucose, suggesting that EGCG may modulate amylase-mediated starch digestion. In vitro, EGCG noncompetitively inhibited pancreatic amylase activity by 34% at 20 μM. No significant change was induced in the expression of two small intestinal glucose transporters (GLUT2 and SGLT1). Our results suggest that EGCG acutely reduces postprandial blood glucose levels in mice when coadministered with CCS and this may be due in part to inhibition of α-amylase. The relatively low effective dose of EGCG makes a compelling case for studies in human subjects.
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DOI：
10.1093/jn/138.9.1677
发表时间：
2008-09
期刊：
The Journal of nutrition
影响因子：
--
作者：
Bose M;Lambert JD;Ju J;Reuhl KR;Shapses SA;Yang CS
通讯作者：
Yang CS
影响因子：
7.1
作者：
Barclay, Alan W.;Petocz, Peter;Brand-Miller, Jennie C.
通讯作者：
Brand-Miller, Jennie C.
影响因子：
1.6
作者：
Igarashi, Kiharu;Honma, Keisuke;Hara, Yukihiko
通讯作者：
Hara, Yukihiko
影响因子：
6.7
作者：
Song, EK;Hur, H;Han, MK
通讯作者：
Han, MK
影响因子：
4.8
作者：
Anton, Siobhan;Melville, Laura;Rena, Graham
通讯作者：
Rena, Graham