Effects of tea polyphenols on the activities of α-amylase, pepsin, trypsin and lipase
Effects of tea polyphenols on the activities of α-amylase, pepsin, trypsin and lipase
复制标题
DOI：
10.1016/j.foodchem.2006.03.020
复制
发表时间：
2007-01-01
期刊：
影响因子：
8.8
通讯作者：
Yao, Kai
中科院分区：
文献类型：
--
作者：
He, Qiang;Lv, Yuanping;Yao, Kai
茶多酚（TP）具有许多有益的特性，例如降低癌症和心脏病的风险，并充当食品工业的天然抗氧化剂。同时，茶多酚可能会抑制消化酶并减少食物的消化率。为了探索这种可能的抗临界特性，研究了茶多酚对四种典型消化酶活性的影响。从中国绿茶中提取的茶多酚的HPLC分析表明，其儿茶素含量为93.6％（w/w），含酯键的多酚的含量超过82％。首先对明胶与茶多酚的相互作用进行测量，以模拟酶蛋白TP相互作用。事实证明，茶多酚能够结合和沉淀蛋白质，这表明TP具有结实的消化酶的潜在能力。此外，研究了茶多酚对淀粉酶，胃蛋白酶，胰蛋白酶和脂肪酶的抑制作用。在存在0.05 mg/ml的茶多酚的情况下，α-淀粉酶，胃蛋白酶，胰蛋白酶和脂肪酶的抑制比分别为61％，32％，38％和54％，表明TP可能具有抗内在特性。 （c）2006 Elsevier Ltd.保留所有权利。
Tea polyphenols (TP) possess many beneficial properties, such as reducing the risk of cancer and heart diseases, and acting as natural antioxidants for the food industry. At the same time, tea polyphenols might inhibit digestive enzymes and reduce food digestibility. To explore this possible antinutritional property, the effects of tea polyphenols on the activity of four typical digestive enzymes were investigated. HPLC analysis of the tea polyphenols extracted from Chinese green tea indicated that their catechin content was 93.6% (w/w), and that the content of ester bond-containing polyphenols was more than 82%. Measurement of the interaction of gelatin with tea polyphenols was first carried out, in order to model enzyme protein-TP interaction. It proved that tea polyphenols were capable of binding and precipitating protein, suggesting a potential ability of TP to denature digestive enzymes. In addition, the inhibitory effects of tea polyphenols on a-amylase, pepsin, trypsin and lipase were studied. In the presence of 0.05 mg/ml tea polyphenols, the inhibition ratios of alpha-amylase, pepsin, trypsin and lipase were, respectively, 61%, 32%, 38% and 54%, suggesting that TP might possess antinutritional properties. (c) 2006 Elsevier Ltd. All rights reserved.