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Inhibititory Effect of Gastrointestinal Lipolysis by Green Tea, Coffee, and Gomchui ( Ligularia fischeri ) Tea during Simulated Digestion
Author(s) -
Kang Kyungsu,
Cha Kwang Hyun,
Song Dae-Geun,
Kim Sang Min,
Lee Eun Ha,
Lee Hee Ju,
Nho Chu Won,
Pan Cheol-Ho
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.lb360
Subject(s) - lipolysis , digestion (alchemy) , bioavailability , polyphenol , chemistry , lipase , food science , catabolism , green tea , potency , biochemistry , biology , antioxidant , pharmacology , adipose tissue , enzyme , chromatography , in vitro
Green tea (GrT) and coffee are both rich in bioactive polyphenols (PP), such as EGCG or caffeoylquinic acids (CQA). PPs are beneficial to human body, especially, known to inhibit pancreatic lipase resulting in anti‐obesitic effect. Gomchui ( Ligularia fischeri ) has been used as herbal medicine or consumed as tea in Eastern Countries. It is also known to be rich in PPs, dicaffeoylquinic acid (DCQA). Despite of these beneficial effects of PPs, some are poor in bioavailability due to either degradation or difficulty of absorption in the GI track. Among them, GrT EGCG is easily degraded during digestion, thus making the beneficial effect doubtful in our body. We first investigated the inhibitory effect of three teas on lipid catabolism and found out Gomchui tea (GoT) was the most potent inhibitor. We assumed that the potency was due to both lipase inhibitory effect and the stability of PPs. Thus we monitored their stability during simulated digestion (SD) and assayed for the inhibitory effect on lipase. Among tested, EGCG was the most potent inhibitor (IC 50 1.8 ± 0.57 μM) followed by DCQA (33.2 ± 4.2 μM). However, the stability was inverted. EGCG was not detected after the SD whereas DCQA was stable. Taken these together, it was concluded that despite of high potency on lipase inhibition, the overall effect of a PP on lipid catabolism should be considered as the sum of inhibitory effect as well as the stability during digestion.