The Inhibition of α-Amylase by Tea Polyphenols(Biological Chemistry)

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抄録

The inhibition of α-amylase from human saliva by polyphenolic components of tea and its specificity was investigated in vitro. Four kinds of green tea catechins, and their isomers and four kinds of their dimeric compounds (theaflavins) produced oxidatively during black tea production were isolated. They were (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECg), (-)-epigallocatechin gallate (EGCg), (-)-catechin (C), (-)-gallocatechin (GC), (-)-catechin gallate (Cg), (-)-gallocatechin gallate (GCg), theaflavin (TF1), theaflavin monogallates (TF2A and TF2B), and theaflavin digallate (TF3). Among the samples tested, EC, EGC, and their isomers did not have significant effects on the activity of α-amylase. All the other samples were potent inhibitors and the inhibitory effects were in the order of TF3>TF2A>TF2B>TF1>Cg>GCg>ECg>EGCg. The inhibitory patterns were noncompetitive except for TF3.

収録刊行物

  • Agricultural and biological chemistry

    Agricultural and biological chemistry 54(8), 1939-1945, 1990-08-23

    社団法人日本農芸化学会

被引用文献:  17件中 1-17件 を表示

各種コード

  • NII論文ID(NAID)
    110006325060
  • NII書誌ID(NCID)
    AA00515312
  • 本文言語コード
    ENG
  • 資料種別
    雑誌論文
  • ISSN
    00021369
  • データ提供元
    CJP引用  NII-ELS  J-STAGE 
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