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首页> 外文期刊>Food Digestion >Berry Polyphenols Inhibit Digestive Enzymes: a Source of Potential Health Benefits?
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Berry Polyphenols Inhibit Digestive Enzymes: a Source of Potential Health Benefits?

机译：浆果多酚抑制消化酶：潜在的健康益处来源？

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摘要

This paper provides an overview of work that suggests that polyphenol components from berries can inhibit crucial enzymes involved in starch and lipid digestion and potentially influence blood glucose levels and fat digestion. Polyphenols from certain berries have been found to inhibit lipase activity in vitro at low levels. By screening berries with differing polyphenol composition for their inhibitory effectiveness, certain polyphenol classes were implicated as active components. The inhibition was caused at low levels, certainly achievable in the gut after intake of a small amount of berries and approached inhibition achieved by the pharmaceutical lipase inhibitor, orlistat. Polyphenols from berries also have the potential to modulate starch digestion as they inhibit both α-amylase activity and α-glucosidase activity in vitro at low levels. Different berries showed very different levels of effectiveness against the two enzymes and a comparison of their polyphenol composition indicated which components were the most effective inhibitors. For α-amylase, tannins (ellagitannins and proanthocyanidins) were found to be the most effective components but their effectiveness may be modulated by other polyphenols. The active components in the inhibition of α-glucosidase were less obvious and a range of different polyphenol classes may be effective. In both cases, the berry components could act additively with the pharmaceutically used inhibitor, acarbose, and there is potential for berry components to substitute for acarbose or reduce the dose required for effective glycaemic control.
机译：本文提供的工作概述表明，浆果中的多酚成分可以抑制淀粉和脂质消化中涉及的关键酶，并可能影响血糖水平和脂肪消化。已经发现来自某些浆果的多酚在体外低水平抑制脂肪酶活性。通过筛选具有不同多酚组成的浆果的抑制效果，可以推断某些多酚类作为活性成分。抑制作用的产生是低水平的，摄入少量浆果后肯定可以在肠道中实现，并且达到了药物脂肪酶抑制剂奥利司他达到的抑制作用。浆果中的多酚还具有调节淀粉消化的潜力，因为它们在体外低水平时会抑制α-淀粉酶活性和α-葡萄糖苷酶活性。不同的浆果对两种酶显示出非常不同的效力水平，对它们的多酚组成进行比较表明，哪些成分是最有效的抑制剂。对于α-淀粉酶，单宁（鞣花单宁和原花色素）被认为是最有效的成分，但其​​有效性可能会受到其他多酚的调节。抑制α-葡萄糖苷酶的活性成分不太明显，多种不同的多酚类别可能有效。在这两种情况下，浆果成分都可以与药用抑制剂阿卡波糖相加，并且浆果成分有可能替代阿卡波糖或降低有效控制血糖所需的剂量。

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  • 来源
    《Food Digestion》 |2012年第3期|1-7|共7页
  • 作者

    Ashley S. Boath; Dominic Grussu; Derek Stewart; Gordon J. McDougall;

  • 作者单位

    Environmental and Biochemical Sciences Groups Enhancing Crop Productivity and Utilisation Theme The James Hutton Institute Invergowrie Dundee DD2 5DA Scotland UK;

    Plant Sciences Group Dundee University co-located at the James Hutton Institute Dundee UK;

    Environmental and Biochemical Sciences Groups Enhancing Crop Productivity and Utilisation Theme The James Hutton Institute Invergowrie Dundee DD2 5DA Scotland UK;

    Environmental and Biochemical Sciences Groups Enhancing Crop Productivity and Utilisation Theme The James Hutton Institute Invergowrie Dundee DD2 5DA Scotland UK;

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  • 原文格式 PDF
  • 正文语种 eng
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  • 关键词

    Polyphenols; Digestion; Inhibition; Glycaemic control; Diabetes; Obesity; Health;

    机译：多酚;消化;抑制;血糖控制;糖尿病;肥胖症;健康;

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