Effect of whole green tea products including catechins, polysaccharides, and flavonols on the metabolism of added sugars. (June 2021)

• Record Type: Journal Article
• Authors: Lee, Chan-Yang; Oh, Jeong-Ho; Chung, Jin-Oh; Rha, Chan-Su; Park, Mi-Young; Hong, Yong-Deog; Kim, Wan-Ki; Shim, Soon-Mi
• Is Part Of: Food bioscience. Volume 41(2021)
• Publication Date: 2021-06
• Subjects: Green tea catechins -- Polysaccharides -- Flavonols -- Sucrose hydrolysis -- Monosaccharides absorption; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2021.100936
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: The current study was investigated the effect of catechin rich green tea extracts (GTE) formulated with excipient components, crude tea polysaccharides (CTP), and flavonols (FVN) derived from green tea on sucrose hydrolysis and intestinal transport of monosaccharides using an in vitro digestion system with Caco-2 cell. Sucrose (10 mg) co-digested with GTE (1 mg) + FVN (0.01 mg) or GTE (1 mg) + CTP (0.1 mg) + FVN (0.01 mg) was less hydrolyzed into glucose and fructose, which showed 90.4 ± 1.36% and 91.75 ± 1.48% for the control (sucrose), respectively. Approximately 65.59% of the glucose released from the sucrose digested with GTE (1 mg) + CTP (0.1 mg) + FVN (0.01 mg) was subsequently transported by Caco-2 cell, which was significantly lower than other treatments (p < 0.05). The intestinal transport of fructose was inhibited by the co-digestion with GTE (1 mg) + FVN (0.01 mg) (43.65% of control) and GTE (1 mg) + CTP (0.1 mg) + FVN (0.01 mg) (43.12% of control). When glucose or fructose was directly treated to Caco-2 cell, glucose transport was inhibited in GTE (60.7% of control), while fructose transport was repressed in GTE + CTP + FVN (54.75% of control). Epithelial permeability (%) of the glucose and fructose ranged from 14.77 to 24.33% and 1.5–2.24%, respectively. Results suggest that co-intake catechin rich extract of catechin rich extract with polysaccharides and flavonols derived from green tea processing could be potential hypoglycemic ingredients when added sugars are consumed.