The Inhibition of α-Amylase by Tea Polyphenols(Biological Chemistry)
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概要
- 論文の詳細を見る
The inhibition of α-amylase from human saliva by polyphenolic components of tea and its specificity was investigated in vitro. Four kinds of green tea catechins, and their isomers and four kinds of their dimeric compounds (theaflavins) produced oxidatively during black tea production were isolated. They were (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECg), (-)-epigallocatechin gallate (EGCg), (-)-catechin (C), (-)-gallocatechin (GC), (-)-catechin gallate (Cg), (-)-gallocatechin gallate (GCg), theaflavin (TF1), theaflavin monogallates (TF2A and TF2B), and theaflavin digallate (TF3). Among the samples tested, EC, EGC, and their isomers did not have significant effects on the activity of α-amylase. All the other samples were potent inhibitors and the inhibitory effects were in the order of TF3>TF2A>TF2B>TF1>Cg>GCg>ECg>EGCg. The inhibitory patterns were noncompetitive except for TF3.
- 社団法人日本農芸化学会の論文
- 1990-08-23
著者
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HARA YUKIHIKO
Food Research Laboratories, Mitsui Norin Co., Ltd.
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Hara Yukihiko
Food Research Institute Mitsui Norin Co. Ltd.
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Hara Yukihiko
Food Research Laboratories Mitsui Norin Co. Ltd.
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Hara Y
Mitsui Norin Co. Ltd. Shizuoka Jpn
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HONDA Miwa
Food Research Laboratories, Mitsui Norin Co., Ltd.
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Honda Miwa
Food Research Laboratories Mitsui Norin Co. Ltd.
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Hara Yukihiko
Food Research Institute Mitsui Norin Co.
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Hara Yukihiko
Mitui Norin Co. Ltd.
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