Please use this identifier to cite or link to this item:
|Title:||Evaluation of different teas against starch digestibility by mammalian glycosidases||Authors:||Lee, W.K.
Starch digestion retardation
|Issue Date:||13-Jan-2010||Citation:||Lee, W.K., Wong, L.L., Loo, Y.Y., Kasapis, S., Huang, D. (2010-01-13). Evaluation of different teas against starch digestibility by mammalian glycosidases. Journal of Agricultural and Food Chemistry 58 (1) : 148-154. ScholarBank@NUS Repository. https://doi.org/10.1021/jf903011g||Abstract:||Current work investigated the ability of different tea (green, oolong and black teas) In inhibiting human salivary α-amylase (HSA) and mammalian α-glucosidase (AGH). The inhibitory profiles were correlated to their major polyphenol content (theaflavins and catechins). The fully fermented black tea was demonstrated to be most potent In Inhibiting HSA and AGH (IC 50 of 0.42 to 0.67 and 0.56 to 0.58 mg of tea leaves/mL respectively). Its capability in retarding the digestion of a real food system (rice noodle) was further elucidated with an in vitro digestion study. Results indicated that black tea was able to retard starch digestion moderately, thereby allowing a gradual reduction of sugar liberation. Polyphenols profile analysis suggested that the oxidized catechins, theaflavins, may be responsible for its activity. We have found that refractive index (RI) measurement is a rapid, direct, and highly convenient method for quantifying the degree of enzymatic starch digestion and kinetics. The RI method has good linearity range, limit of detection (0.1596 mg/mL, maltose equivalent) and limit of quantitation (0.6312 mg/mL) and was successfully applied in our study. © 2009 American Chemical Society.||Source Title:||Journal of Agricultural and Food Chemistry||URI:||http://scholarbank.nus.edu.sg/handle/10635/93773||ISSN:||00218561||DOI:||10.1021/jf903011g|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Oct 14, 2019
WEB OF SCIENCETM
checked on Oct 7, 2019
checked on Oct 12, 2019
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.