Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera. (1st January 2017)

• Record Type: Journal Article
• Authors: Tan, Yuqing; Chang, Sam K.C.; Zhang, Yan
• Is Part Of: Food chemistry. Volume 214(2017)
• Page Start: 259
• Page End: 268
• Publication Date: 2017-01-01
• Subjects: Phenolic compounds -- Lipase, α-Glucosidase and α-amylase inhibition; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.06.100
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Polyphenols in two legumes were fractionated by two-step chromatography. Three digestive enzymes were inhibited by legume extracts and fractions. Of the compounds tested, myricetin showed the lowest IC50 values against three digestive enzymes. Abstract: Antioxidant-rich plant foods can inhibit starch and lipid digestions that are relevant to diabetes management. Two high-antioxidant black legumes, black soybean ( Glycine max ) and black turtle bean ( Phaseolus vulgaris ), belonging to two different genera were used to investigate their capacity against digestive enzymes. Phenolic substances were compared in crude, semi-purified extracts (semi-purified by XAD-7 column), and fractions (fractionationed by Sephadex LH-20 column) from these two legumes. In addition, their antioxidant capacities and abilities to inhibit digestive enzymes were characterized. Results showed that Fraction V from black soybean was the most effective (IC50 : 0.25 mg/mL) against α-amylase; Fraction V from black turtle bean was the most potent (IC50 : 0.25 μg/mL) against α-glucosidase; Fraction IV from black turtle bean was the most powerful (IC50 : 76 μg/mL) against lipase. Of the pure phenolic compounds tested, myricetin showed the highest inhibition of α-amylase, α-glucosidase and lipase (IC50 : 0.38 mg/mL, 0.87 μg/mL and 15 μg/mL, respectively).