脱カフェインコーヒー豆抽出物の糖質分解酵素阻害活性とクロロゲン酸類の寄与  [in Japanese] In vitro Analysis on Inhibitory Activity of Amylolytic Enzymes in Decaffeinated Green Coffee Bean Extracts and Contributions of Chlorogenic Acids  [in Japanese]

Access this Article

Search this Article

Author(s)

Abstract

本研究は,超臨界抽出により脱カフェイン処理したコーヒー豆抽出物の糖質分解酵素阻害と,その主成分であるクロロゲン酸異性体の寄与,さらにラットによる糖質負荷後の血糖値上昇抑制作用について検討した.<BR>(1) コーヒー豆抽出物のクロロゲン酸類含有量は38.8%であり,8種のクロロゲン酸異性体はコーヒー豆抽出物の糖質分解酵素の阻害活性に63.1-85.8%寄与することが確認された.<BR>(2) クロロゲン酸異性体の阻害活性はジカフェオイルキナ酸が最も強く,順にカフェオイルキナ酸,フェルロイルキナ酸であった.その阻害活性にはカフェオイル基がフェルロイル基より強く作用し,カフェオイル基数と共にキナ酸への結合部位も重要であることが推察された.<BR>(3) コーヒー豆抽出物はα-GI剤(アカルボース,ボグリボース)と類似した作用機序を示し,効果量より低いα-GI剤量に対して,相加的な併用効果があることが推測された.また,α-グルコシダーゼ阻害を介した血糖値の上昇抑制作用を示し,糖尿病予防効果のある健康食品素材としての可能性が示唆された.

Extract of decaffeinated green coffee beans (EDGCB) was prepared by supercritical CO<SUB>2</SUB> treatment and alcohol extraction and contained 38% (w/w) chlorogenic acids (CQAs, consisting of 8 kinds of chlorogenic acid isomers). The effects of CQAs in EDGCB on inhibitory contribution of amylolytic enzymes (α-glucosidase and α-amylase) were examined <I>in vitro.</I> The activity of these amylolytic enzymes was inhibited depending on the EDGCB concentration, and CQAs significantly contributed by 63.1-85.8%. Comparison of CQA isomers showed that inhibitory activities of di-caffeoylquinic acids (3,5-diCQA, 3,4-diCQA and 4,5-diCQA) were the strongest, followed by those of caffeoylquinic acids (3-CQA, 5-CQA and 4-CQA) and feruloylquinic acids (5-FQA and 4-FQA) in α-amylase and sucrase. 3,4-diCQA was the main active component in EDGCB for inhibiting maltase. The number of caffeoyl groups and the binding position for quinic acid significantly affected the inhibitory activity of CQAs. The effects of EDGCB on the inhibitory activity of α-GI (acarbose or voglibose) <I>in vitro</I> and on the postprandial blood glucose level were next examined using rats. Addition of EDGCB to the reaction mixture with a low concentration of α-GI showed additive inhibitory effects of each enzyme. Moreover, EDGCB prevented the increase in blood glucose level <I>in vivo.</I> These results suggest that EDGCB is useful for prevention of postprandial hyperglycemia.

Journal

  • Nippon Shokuhin Kagaku Kogaku Kaishi

    Nippon Shokuhin Kagaku Kogaku Kaishi 56(6), 336-342, 2009-06-15

    Japanese Society for Food Science and Technology

References:  25

Cited by:  2

Codes

  • NII Article ID (NAID)
    10024855674
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    1341027X
  • NDL Article ID
    10246342
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  CJPref  NDL  IR  J-STAGE 
Page Top