Please use this identifier to cite or link to this item: https://doi.org/10.1021/jf903011g
Title: Evaluation of different teas against starch digestibility by mammalian glycosidases
Authors: Lee, W.K.
Wong, L.L.
Loo, Y.Y.
Kasapis, S.
Huang, D. 
Keywords: α-amylase
α-glucosidase
Catechins
Starch digestion retardation
Tea
Theaflavins
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
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