α-glucosidase inhibitory effect of mulberry (Morus alba) leaves on Caco-2
α-glucosidase inhibitory effect of mulberry (Morus alba) leaves on Caco-2
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DOI：
10.1016/j.fitote.2006.09.003
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发表时间：
2006-12-01
期刊：
影响因子：
3.4
通讯作者：
Kawabata, Jun
中科院分区：
文献类型：
--
作者：
Hansawasdi, Chanida;Kawabata, Jun
研究了冲泡时间对桑茶干重含量和a-葡萄糖苷酶抑制活性成分释放的影响。不同茶叶制品对蔗糖酶和麦芽糖酶的抑制活性有显著差异。泡茶时间为3 ~ 5 min时，酶抑制效果最佳。在Caco-2细胞培养实验中，茶降低了细胞单层的顶端和基部的游离葡萄糖含量。由此可见，桑叶热水提取物对α -葡萄糖苷酶、蔗糖酶和麦芽糖酶具有抑制作用，具有作为抗糖尿病草药茶的潜力。(c) 2006 Elsevier B.V.版权所有
The effects of brewing time on dry weight content and a-glucosidase inhibitory active component released from mulberry (Morus alba) tea were studied. Different tea products showed significant differences in inhibitory activity against both sucrase and maltase. The most effective enzyme inhibition was observed when 3 to 5 min brewing time was applied in tea preparation. In a Caco-2 cell culture experiment the tea reduced the liberated glucose contents in both apical and basal sides of the cell monolayers. It can be concluded that hot water extract of mulberry leaves does have inhibitory effect against alpha-glucosidases, sucrase and maltase enzymes, and has a potential to be consumed as antidiabetic herb tea. (c) 2006 Elsevier B.V. All rights reserved.