Inhibition of Salivary Amylase by Black and Green Teas and Their Effects on the Intraoral Hydrolysis of Starch
Inhibition of Salivary Amylase by Black and Green Teas and Their Effects on the Intraoral Hydrolysis of Starch
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DOI：
10.1159/000016458
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发表时间：
1998-04
期刊：
影响因子：
4.2
通讯作者：
J. Zhang;S. Kashket
中科院分区：
文献类型：
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作者：
J. Zhang;S. Kashket
用一些红茶和绿茶熬制的茶煎剂抑制了人唾液中的淀粉酶。红茶比绿茶具有更高的抑制水平，用明胶去除茶单宁导致所有煎剂的抑制活性丧失。茶煎液对链球菌淀粉酶也有类似的抑制作用。氟对淀粉酶无影响。由于唾液淀粉酶能将食物淀粉水解为低分子量的可发酵碳水化合物，因此进行了实验，以确定茶煎剂是否会干扰食物颗粒中麦芽糖的释放，从而使食物颗粒被困在牙列上。受试者食用咸饼干，随后用红茶或绿茶煎剂或水冲洗30秒。用茶叶冲洗后，麦芽糖的释放量减少了约70%。红茶煎剂明显比绿茶更有效，与体外实验数据一致。这些观察结果支持了一种假设，即喝茶可以有效地减少饼干和蛋糕等含淀粉食物的龋齿可能性。茶可以减少这些食物作为可发酵碳水化合物缓释来源的倾向。
Tea decoctions prepared from a number of black and green teas inhibited amylase in human saliva. Black teas gave higher levels of inhibition than green teas, and removal of tea tannins with gelatin led to the loss of inhibitory activity from all decoctions. Streptococcal amylase was similarly inhibited by tea decoctions. Fluoride was without effect on amylase. Since salivary amylase hydrolyzes food starch to low molecular weight fermentable carbohydrates, experiments were carried out to determine whether tea decoctions would interfere with the release of maltose in food particles that became entrapped on the dentition. Subjects consumed salted crackers and rinsed subsequently for 30 s with black or green tea decoctions, or water. Maltose release was reduced by up to about 70% after rinsing with the teas. Black tea decoction was significantly more effective than green tea, in agreement with the in vitro data. The observations supported the hypothesis that tea consumption can be effective in reducing the cariogenic potential of starch-containing foods such as crackers and cakes. Tea may reduce the tendency for these foods to serve as slow-release sources of fermentable carbohydrate.