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首页> 外文期刊>Journal of Food Science >Isolation and Characterization of Antihyperglycemic Compounds from Vigna angular is Extracts
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Isolation and Characterization of Antihyperglycemic Compounds from Vigna angular is Extracts

机译：来自Vigna Angular的抗咽膜化合物的分离和表征是提取物

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摘要

Functional foods that inhibit a-amylase and a-glucosidase activity are effective for regulating the blood glucose level and preventing hyperglycemia. Extracts of adzuki beans (ABs, Vigna angularis), widely eaten in East Asia, can inhibit a-amylase and a-glucosidase activity. In this study, we identified and evaluated the components in an AB water extract (ABWE) after boiling, which is an essential process for cooking ABs. The ABWE before boiling inhibited a-amylase and a-glucosidase activity and the boiled ABWE showed slightly stronger inhibitory effects. High-performance liquid chromatography, liquid chromatography-mass spectrometry, and nuclear magnetic resonance analyses identified (+-)-catechin 7-O-β-D-glucopyranoside (C7G), (+)-epicatechin 7-O-β-D-glucopyranoside (E7G), and (+)-catechin as the bioactive components in boiled ABWE. Interestingly, the quantity of E7G significantly increased after boiling (from 0% to 17.1 ± 1.3%). E7G showed stronger inhibition of a-amylase and a-glucosidase than C7G; the IC_(50) values for a-amylase were 0.74 ± 0.04 mg/mL (C7G) and 0.40 ± 0.09 mg/mL (E7G), and for a-glucosidase the IC_(50) values were 0.085 ± 0.032 mg/mL (C7G) and 0.051 ± 0.007 mg/mL (E7G). Our findings suggest that C7G and E7G are the main active components in ABWE as they inhibit α-amylase and a-glucosidase and their inhibitory effect is not lost after boiling. These results support the effectiveness of boiled ABs in the promotion of health.
机译：抑制α-淀粉酶和A-葡糖苷酶活性的功能性是有效调节血糖水平并预防高血糖症。 Adzuki豆类（ABS，Vigna Angularis）的提取物，广泛吃在东亚，可抑制α-淀粉酶和葡糖糖苷酶活性。在该研究中，我们在沸腾后鉴定并评估了AB水提取物（ABWe）中的组分，这是烹饪ABS的必要方法。在沸腾之前的ABWe抑制A-淀粉酶和A-葡萄糖苷酶活性，煮沸的ABWe显示出略微较强的抑制作用。高效液相色谱，液相色谱 - 质谱和核磁共振分析（+ - ） - 儿茶素7-O-β-D-吡喃吡喃（C7G），（+） - EPICATECHIN 7-O-β-D-葡萄糖醇（E7G）和（+） - 儿茶素作为煮沸ABWE中的生物活性成分。有趣的是，沸腾后E7G的数量显着增加（从0％到17.1±1.3％）。 E7g表现出抑制α-淀粉酶和葡糖苷酶的抑制作用而不是C7g; α-淀粉酶的IC_（50）值为0.74±0.04mg / ml（C7g）和0.40±0.09mg / ml（E7g），并且对于A-葡糖苷酶IC_（50）值为0.085±0.032mg / ml（ C7g）和0.051±0.007 mg / ml（E7g）。我们的研究结果表明，C7G和E7G是ABWE中的主要活性组分，因为它们抑制α-淀粉酶和葡糖苷酶，其抑制作用在沸腾后不会丢失。这些结果支持煮沸ABS在促进健康方面的有效性。

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  • 来源
    《Journal of Food Science》 |2019年第12期|3172-3178|共7页
  • 作者

    Kenji Kuriya; Masahiro Nishio; Nanako Ono; Yuichi Masuda; Hirotaka Katsuzaki; Shuji Kondo; Junpei Sono; Masahiro Nakamura; Hayato Umekawa;

  • 作者单位

    Dept. of Life Sciences Graduate School of Bioresources Mie Univ. 1577 Kurimamachiya Tstt Mie 514-8507 Japan;

    Dept. of Life Sciences Graduate School of Bioresources Mie Univ. 1577 Kurimamachiya Tstt Mie 514-8507 Japan;

    Dept. of Life Sciences Graduate School of Bioresources Mie Univ. 1577 Kurimamachiya Tstt Mie 514-8507 Japan;

    Dept. of Life Sciences Graduate School of Bioresources Mie Univ. 1577 Kurimamachiya Tstt Mie 514-8507 Japan;

    Dept. of Life Sciences Graduate School of Bioresources Mie Univ. 1577 Kurimamachiya Tstt Mie 514-8507 Japan;

    Imuraya Co. Ltd. 7-1-1 Takachaya Tsu Mie 514-8530 Japan;

    Imuraya Co. Ltd. 7-1-1 Takachaya Tsu Mie 514-8530 Japan;

    Imuraya Co. Ltd. 7-1-1 Takachaya Tsu Mie 514-8530 Japan;

    Imuraya Co. Ltd. 7-1-1 Takachaya Tsu Mie 514-8530 Japan;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    α-amylase; α-glucosidase; catechin 7-O-β-D-glucopyranoside; epicatechin 7-O-β-D-glucopyranoside; Vigna angularis;

    机译：α-淀粉酶;α-葡糖苷酶;儿茶素7-β-D-吡喃葡萄球菌剂;Epicchin 7-β-D-吡喃葡萄糖学家;藤anglingis.;

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