Effects of Polyphenols on the Activities of Salivary and Pancreatic α-Amylases

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  • 唾液及び膵α-アミラーゼ活性へのポリフェノール類の影響
  • ダエキ オヨビ スイ アルファ アミラーゼ カッセイ エ ノ ポリフェノールル

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Abstract

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The effects of 10 polyphenols and 2 aromatic amino acids on human salivery α-amylase (SA) and porcine pancreatic α-amylase (PA) were investigated in vitro by Blue Starch methed. (1) Tannic acid, caffeic acid, chlorogenic acid and gallic acid showed strong inhibitory effects and their concentrations of 50% inhibition (IC_<50>) were below 1mM for either of SA or PA, whereas IC_<50> of (+) -catechin were 1.583mM for PA and 6.778 mM for SA. (2) Among the other chemicals tested, catechol, L-dooa, DL-dopa, guaiacol, L-phenylalanine and L-tyrosins did not have significant effects on the SA and PA activities. (3) Tannic acid was found to have larger effects on SA than PA, whereas all the other samples showed a stronger inhibition on PA than SA.

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