The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Different Polyphenolic Components of Soft Fruits Inhibit α-Amylase and α-Glucosidase
Abstract
Polyphenol-rich extracts from soft fruits were tested for their ability to inhibit alpha-amylase and alpha-glucosidase. All extracts tested caused some inhibition of alpha-amylase, but there was a 10-fold difference between the least and most effective extracts. Strawberry and raspberry extracts were more effective alpha-amylase inhibitors than blueberry, blackcurrant, or red cabbage. Conversely, alpha-glucosidase was more readily inhibited by blueberry and blackcurrant extracts. The extent of inhibition of alpha-glucosidase was related to their anthocyanin content. For example, blueberry and blackcurrant extracts, which have the highest anthocyanin content, were the most effective inhibitors of alpha-glucosidase. The extracts most effective in inhibiting alpha-amylase (strawberry and raspberry) contain appreciable amounts of soluble tannins. Other tannin-rich extracts (red grape, red wine, and green tea) were also effective inhibitors of alpha-amylase. Indeed, removing tannins from strawberry extracts with gelatin also removed inhibition. Fractionation of raspberry extracts on Sephadex LH-20 produced an unbound fraction enriched in anthocyanins and a bound fraction enriched in tannin-like polyphenols. The unbound anthocyanin-enriched fraction was more effective against alpha-glucosidase than the original extract, whereas the alpha-amylase inhibitors were concentrated in the bound fraction. The LH-20 bound sample was separated by preparative HPLC, and fractions were assayed for inhibition of alpha-amylase. The inhibitory components were identified as ellagitannins using LC-MS-MS. This study suggests that different polyphenolic components of fruits may influence different steps in starch digestion in a synergistic manner.
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Citations
Cites
Insulin-like Biological Activity of Culinary and Medicinal Plant Aqueous Extracts in Vitro
Broadhurst, C. L., Polansky, M. M., & Anderson, R. A. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9904517 · Cited by 429
Cited by
Impact of Dietary Polyphenols on Carbohydrate Metabolism
Hanhineva, K., Törrönen, R., Bondia-Pons, I., Pekkinen, J., Kolehmainen, M., Mykkänen, H., & Poutanen, K. (2010) · International Journal of Molecular Sciences · doi:10.3390/ijms11041365 · Cited by 1,157
Dietary polyphenols and their biological significance
Han, X., Shen, T., & Lou, H. (2007) · International Journal of Molecular Sciences · doi:10.3390/i8090950 · Cited by 1,081
Starch digestibility in food matrix: a review
Singh, J., Dartois, A., & Kaur, L. (2010) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2009.12.001 · Cited by 989
Tannins: Current knowledge of food sources, intake, bioavailability and biological effects
Serrano, J., Puupponen‐Pimiä, R., Dauer, A., Aura, A., & Saura‐Calixto, F. (2009) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200900039 · Cited by 810
Natural polyphenols: An overview
Abbas, M., Saeed, F., Anjum, F. M., Afzaal, M., Tufail, T., Bashir, M. S., Ishtiaq, A., Hussain, S., & Suleria, H. A. R. (2017) · International Journal of Food Properties · doi:10.1080/10942912.2016.1220393 · Cited by 769
Metadata
- Authors
- McDougall, G. J., Shpiro, F., Dobson, P., Smith, P., Blake, A., & Stewart, D.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2005-03-05
- Volume
- 53
- Issue
- 7
- Pages
- 2760-2766
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1524482367
- Cited by
- 674
- References
- 1
- FWCI
- 6.39
- Type
- journal article
- Language
- en
- Open access
- closed
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- McDougall, G. J., Shpiro, F., Dobson, P., Smith, P., Blake, A., & Stewart, D. (2005). Different Polyphenolic Components of Soft Fruits Inhibit α-Amylase and α-Glucosidase. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf0489926
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