茶多酚对淀粉酶抑制作用的研究

目的]研究茶多酚对淀粉酶的抑制作用。方法]以玉米、大米淀粉等5种淀粉和茶多酚类提取物为材料,研究茶多酚类抑制剂浓度、抑制剂组成、淀粉类底物等因素对茶多酚抑制淀粉酶的影响。结果]茶多酚类提取物对猪胰a-淀粉酶活性的抑制作用随着浓度的增加而增强,以0.6 mg/ml浓度的抑制作用(86.2%);各单体因素中以EGC单体的抑酶效果最好(22.5%),但是混合物(TPS)的抑酶效果(28.3%)要高于各单体;各底物因素中以玉米淀粉为原料的抑酶效果最为显著(43.6%);茶多酚类混合物对葡萄糖淀粉酶的抑制作用小于a-淀粉酶;加入葡萄糖苷酶(AMG)在反应120 min测定酶抑制率,要明显小于未加AMG条件下的抑制率。结论]茶多酚作为功能食品或食品添加剂影响人体餐后血糖指数(GI),对糖尿病的防治具有积极作用

Study on the Inhibition of Tea Polyphenol on Amylase

Objective] The aim of the research was to study the inhibition of tea polyphenol to amylase.Method] With 5 kinds of starchs including maize and rice starch and the tea polyphenol extract as materials,the effects of such factors as the inhibitor concn.of tea polyphenol,the composition of inhibitor,starch substrate on the inhibition of tea polyphenol to amylase were studied.Result] The inhibition of tea polyphenol extracts on the activity of a-amylase was strengthened with the increase of the extract concn.and the inhibition of tea polyphenol extract at 0.6 mg/ml was 86.2%.The effect of inhibiting the enzyme of monomer EGC was best(22.5%) among all monomer factors,but the effect of inhibiting the enzyme of compound(TPS)was 28.3 %,being higher than any monomer.Among all substrate factors,the effect of inhibiting the enzyme of taking maize starch as materials was most significant(43.6%).The inhibition of tea polyphenol mixtures on glucoamylase was smaller than that on a-amylase.The inhibition rate determined in reaction for 120 min after adding glucosidase(AMG) was obviously smaller than that without adding AMG.Conclusion] As functional food or food additive,tea polyphenol affected the glycemic index(GI) in human body after meals and had an positive role in controlling diabetes.