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Inhibition of digestive enzymes by condensed tannins from green and ripe carobs
Author(s) -
Tamir Musha,
Alumot Eugenia
Publication year - 1969
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740200402
Subject(s) - lipase , chemistry , trypsin , amylase , proanthocyanidin , enzyme , tannin , biochemistry , food science , polyphenol , antioxidant
The degree of inhibition of trypsin, β‐amylase and lipase by condensed carob tannins was determined, and compared with that caused by a glucoside of m ‐digallic acid. the carob tannins were strongly inhibitory to all the enzymes assayed; β‐amylase was the most sensitive and lipase the least sensitive. Only in the case of lipase was the hydrolysable tannin a more active inhibitor than the condensed carob tannins. Polyvinyl pyrrolidone reactivated trypsin and lipsse, but not β‐amylase. The inhibitors were found to change the maximum reaction velocities of crystalline trypsin and β‐amylase, indicating non‐competitive reaction kinetics.