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Effect of Tea/Tea Extracts on α‐Glucan Hydrolysis by Enzymes In Vitro and In Vivo − With Parallel Impacts on Health
Author(s) -
Qi Xin,
Viti Nicole,
Tester Richard Frank
Publication year - 2018
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201700339
Subject(s) - maltose , isomaltose , maltase , chemistry , digestion (alchemy) , starch , biochemistry , amylopectin , food science , amylase , enzyme , maltotriose , hydrolysis , enzymatic hydrolysis , amylose , chromatography
The digestion of starch and starch derivatives in humans is a multi‐enzyme process which generates glucose as the major dietary energy source. Digestible or amorphous starch may be depolymerised by digestive (pancreatic) α‐amylase to generate dextrins, maltooligosaccharides, and maltose. The small intestine brush border located maltase‐glucoamylase (MGAM) may then convert maltose and maltooligosaccharides with an α‐(1–4) bonding configuration to glucose. The similarly located sucrase‐isomaltase enzyme complex may also convert maltose to glucose and isomaltose or α‐(1–6) linked oligosaccharides to glucose too. Some components in the diet (for example tea) may interact with enzymes in the digestive system associated with α‐glucan digestion. Tea is consumed in different formats around the world and is considered to provide many health benefits. Most often tea is consumed without milk − which is popular in some countries − where the milk proteins bind to the bioactive components of the tea. Health related conditions may be linked to the control of energy generation via glucose in the gut − although tea and tea extracts are associated with broader health impacts.