In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea

Journal of Food Science and Technology

Volumn 52, Issue 2, 2015, Pages 928-935

  Cheng, Qian ^a   Cai, Shengbao ^a   Ni, Dejiang ^b   Wang, Ruojun ^a   Zhou, Feng ^a   Ji, Baoping ^a   Chen, Yuqiong ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant; Column chromatography; Polyphenol; Qingzhuan tea; Tea extract; amylase

Indexed keywords

AMYLASES; ANTIOXIDANTS; CHLORINE COMPOUNDS; COLUMN CHROMATOGRAPHY; ELECTROCARDIOGRAPHY; FLAVONOIDS; ION EXCHANGE; ORGANIC SOLVENTS; PHENOLS; TEA; VITAMINS;

ACTIVE COMPONENTS; ALPHA-AMYLASE ACTIVITY; COMPLEMENTARY THERAPIES; DPPH RADICAL SCAVENGING ACTIVITIES; FERMENTATION TECHNOLOGIES; INHIBITORY ACTIVITY; POLYPHENOLS; TEA EXTRACTS;

EXTRACTION;

EID: 84922836307     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1059-y     Document Type: Article

References (44)

1. Al-Dabbas MM, Kitahara K, Suganuma T, Hashimoto F, Tadera K (2006) Antioxidant and alpha-amylase inhibitory compounds from aerial parts of Varthemia iphionoides Boiss. Biosci Biotechnol Biochem 70(9):2178–2184
2. Anesini C, Ferraro GE, Filip R (2008) Total polyphenol content and antioxidant capacity of commercially available tea (Camellia sinensis) in Argentina. J Agric Food Chem 56(19):9225–9229
3. Ani V, Naidu KA (2008) Antihyperglycemic activity of polyphenolic components of black/bitter cumin Centratherum anthelminticum (L.) Kuntze seeds. Eur Food Res Technol 226(4):897–903
4. Chen Y, Wang M, Rosen RT, Ho CT (1999) 2, 2-Diphenyl-1-picrylhydrazyl radical-scavenging active components from Polygonum multiflorum Thunb. J Agric Food Chem 47(6):2226–2228
5. Chen YQ, Zhang W, Cheng Q, Dong JF, Liu XH, Gan DP, Qian YP (2008) The anti-obesity effects of Hubei Qingzhuan tea on rats (Chinese). J Tea Sci 28(5):363–369
6. Chen YQ, Ni Dj, Cheng Q, Ma R, Kong LQ (2009) Study on the main components and capacities of scavenging free radicals of Qingzhuan tea. Proceedings of the Symposium on technological innovation and industrial development of Tea 427–432
7. Chen YQ, Zhang W, Ni DJ, Cheng Q, Liu XH, Gan DP (2010) Study on the hypolipidemic effect and antioxidative activity of Hubei Qingzhuan tea (Chinese). J Tea Sci 30(2):124–128
8. Chung FL, Schwartz J, Herzog CR, Yang YM (2003) Tea and cancer prevention: studies in animals and humans. J Nutr 133(10):3268–3274
9. Conforti F, Statti G, Loizzo MR, Sacchetti G, Poli F, Menichini F (2005) In vitro antioxidant effect and inhibition of α-amylase of two varieties of Amaranthus caudatus seeds. Biol Pharm Bull 28(6):1098–1102
10. Fu DH, Liu ZH, Huang JA, Chen HH (2008) The effect of different extracts of Fuzhuan tea on the activities of digesting enzyme (Chinese). J Tea Sci 28(1):62–66
11. Fukushima Y, Ohie T, Yonekawa Y, Yonemoto K, Aizawa H, Mori Y, Watanabe M, Takeuchi M, Hasegawa M, Taguchi C (2009) Coffee and green tea as a large source of antioxidant polyphenols in the Japanese population. J Agric Food Chem 57(4):1253–1259
12. Gilman AG, Goodman LS, Rail TW, Murad F (1985) The pharmacological basis of therapeutics. Macmillan, New York
13. Golay A, Schneider H, Temler E, Felber JP (1991) Effect of trestatin, an amylase inhibitor, incorporated into bread, on glycemic responses in normal and diabetic patients. Am J Clin Nutr 53(1):61–65
14. Gondoin A, Grussu D, Stewart D, McDougall GJ (2010) White and green tea polyphenols inhibit pancreatic lipase in vitro. Food Res Int 43(5):1537–1544
15. Halliwell B, Gutteridge JMC (1989) Free radicals in biology and medicine. Clarendon, Oxford
16. Hara Y, Honda M (1990) The inhibition of α-Amylase by tea polyphenols. Agric Biol Chem 54(8):1939–1945
17. He Q, Lv Y, Yao K (2007) Effects of tea polyphenols on the activities of alpha-amylase, pepsin, trypsin and lipase. Food Chem 101(3):1178–1182
18. Higdon JV, Frei B (2003) Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions. Crit Rev Food Sci 43(1):89–143
19. Hosoda K, Wang MF, Liao ML, Chuang CK, Iha M, Clevidence B, Yamamoto S (2003) Antihyperglycemic effect of oolong tea in type 2 diabetes. Diabetes Care 26(6):1714–1718
20. Jie G, Lin Z, Zhang L, Lv H, He P, Zhao B (2006) Free radical scavenging effect of Pu-erh tea extracts and their protective effect on oxidative damage in human fibroblast cells. J Agric Food Chem 54(21):8058–8064
21. Karori S, Wachira F, Wanyoko J, Ngure R (2010) Antioxidant capacity of different types of tea products. Afr J Biotechnol 6(19):2287–2296
22. Kondo S, Tsuda K, Muto N, Ueda J (2002) Antioxidative activity of apple skin or flesh extracts associated with fruit development on selected apple cultivars. Sci Hortic-Amsterdam 96(1–4):177–185
23. Kusano R, Andou H, Fujieda M, Tanaka T, Matsuo Y, Kouno I (2008) Polymer-like polyphenols of black tea and their lipase and amylase inhibitory activities. Chem Pharm Bull 56(3):266–272
24. Layer P, Rizza RA, Zinsmeister AR, Carlson GL, Dimagno EP (1986) Effect of a purified amylase inhibitor on carbohydrate tolerance in normal subjects and patients with diabetes mellitus. Mayo Clin Proc 61(6):442–447
25. Ling TJ, Wan XC, Ling WW, Zhang ZZ, Xia T, Li DX, Hou RY (2010) New triterpenoids and other constituents from a special microbial-fermented Tea-Fuzhuan brick tea. J Agric Food Chem 58(8):4945–4950
26. Loo AE, Huang D (2007) Assay-guided fractionation study of α-amylase inhibitors from Garcinia mangostana pericarp. J Agric Food Chem 55(24):9805–9810
27. Ludwig DDS (2002) The glycemic index - physiological mechanisms relating to obesity, diabetes, and cardiovascular disease. Jama-J Am Med Assoc 287(18):2414–2423
28. Matsumoto N, Tonooka F, Ishigaki A. Hara Y (1991) Reduction of blood-glucose level by catechins. Proceedings of the International Symposium on Tea Science 318–321
29. Miliauskas G, Venskutonis P, Van Beek T (2004) Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chem 85(2):231–237
30. Moussa SA (2008) Oxidative stress in diabetes mellitus. Romanian J Biophys 18(3):225–236
31. Notkins AL (2002) Immunologic and genetic factors in type 1 diabetes. J Biol Chem 277(46):43545–43548
32. Ponnusamy S, Ravindran R, Zinjarde S, Bhargava S, Kumar AR (2011) Evaluation of traditional Indian antidiabetic medicinal plants for human pancreatic amylase inhibitory effect in vitro. Evid Based Complement Alternat 2011:1–10
33. Shi J, Kakuda Y (2006) Herbs: challenges in chemistry and biolog. Oxford University Press, Oxford
34. Siebert KJ, Troukhanova NV, Lynn PY (1996) Nature of polyphenol-protein interactions. J Agric Food Chem 44(1):80–85
35. The first research institute of China Standards Publisher (2003) Standards collection for tea (Chinese). China Standards Publisher, Beijing
36. Thompson LU, Yoon JH (1984) Starch digestibility as affected by polyphenols and phytic acid. J Food Sci 49(4):1228–1229
37. Yang XQ (2003) Tea polyphenol chemistry (Chinese). Shanghai Science and Technology Press, Shanghai
38. Yoon JH, Thompson LU, Jenkins D (1983) The effect of phytic acid on in vitro rate of starch digestibility and blood glucose response. Am J Clin Nutr 38(6):835–842
39. Zhang DY, Shao WF, Liu ZH, Huang YW, Shi ZP (2009) Research on the chemical constituents of Pu-erh tea and its inhibition effect on α-amylase (Chinese). Southwest China J Agric Sci 22(1):52–54
40. Zhang L, Li N, Ma ZZ, Tu PF (2011) Comparison of the chemical constituents of aged Pu-erh tea, ripened Pu-erh tea, and other teas using HPLC-DAD-ESI-MS(n). J Agric Food Chem 59(16):8754–8760
41. Zhong L, Furne JK, Levitt MD (2006) An extract of black, green, and mulberry teas causes malabsorption of carbohydrate but not of triacylglycerol in healthy volunteers. Am J Clin Nutr 84(3):551–555
42. Zhou DR, Chen YQ, Ni DJ (2009) Effect of water quality on the nutritional components and antioxidant activity of green tea extracts. Food Chem 113(1):110–114
43. Zhu Y, Huang H, Tu Y (2006) A review of recent studies in China on the possible beneficial health effects of tea. Int J Food Sci Technol 41(4):333–340
44. Zunino SJ (2009) Type 2 diabetes and glycemic response to grapes or grape products. J Nutr 139(9):1794–1800