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Evaluation of the in vitro α ‐glucosidase inhibitory activity of green tea polyphenols and different tea types
Author(s) -
Yang Xiaoping,
Kong Fanbin
Publication year - 2016
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.7147
Subject(s) - polyphenol , green tea , black tea , postprandial , chemistry , antioxidant , food science , green tea extract , catechin , hydrolysis , biochemistry , diabetes mellitus , biology , endocrinology
BACKGROUND The objective of this study was to determine whether green tea, black tea and oolong tea have inhibitory potential against α ‐glucosidase which may be used to control postprandial hyperglycemia in type 2 diabetes mellitus. RESULTS Green tea polyphenols ( TPs ) strongly inhibited α ‐glucosidase activity by non‐competitive inhibition with an IC 50 value of 2.33 µg mL −1 and the inhibitory effect was dependent on TP concentration and incubation order. Green tea, black tea and oolong tea also had dose‐dependent inhibitory potential with IC 50 values of 2.82, 2.25 and 1.38 µg mL −1 (µg polyphenol mL −1 ), respectively. The study also showed that the content of unprecipitated TPs changed during enzymatic hydrolysis, leading to the change of the antioxidant activity. The change of the antioxidant activity of tea extracts revealed a similar trend to that of green TPs during enzymatic hydrolysis. CONCLUSION Green TPs , green tea, black tea and oolong tea are excellent α ‐glucosidase inhibitors and their inhibitory potency is mainly attributed to TPs . These findings suggest that green tea, black tea and oolong tea can potentially be used to control postprandial hyperglycemia. © 2015 Society of Chemical Industry