Effect of a Hot-water Extract from Coffee Beans on the Postprandial Blood Glucose Concentration in Rats

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  • Tateishi Emi
    Department of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
  • Han Li-Kun
    Department of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto Medical Support Club Co., Ltd.
  • Okuda Hiromichi
    Department of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto

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  • ラットにおける食後の血糖値に及ぼすコーヒー豆の熱水抽出物の影響
  • ラット ニ オケル ショク ゴ ノ ケットウチ ニ オヨボス コーヒーマメ ノ ネッスイ チュウシュツブツ ノ エイキョウ

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Abstract

The inhibitory effects were examined of a hot-water extract of coffee beans on Kud: Wistar rats by an in vivo oral saccharinity tolerance test (OST), and the in vitro suppression of alpha-amylase and alpha-glucosidase activity. The hot-water extract of coffee beans strongly inhibited the activities of alpha-amylase and alpha-glucosidase, and reduced the postprandial blood glucose concentration by OST. Chlorogenic acid and acarbose strongly inhibited the activity of alpha-glucosidase, and reduced the postprandial blood glucose concentration by OST. However, caffeine, which is a major component of coffee beans, had no such effect. These results suggest that the inhibitory effect of the hot-water extract of coffee beans on postprandial hyperglycemia may have been due in part to the inhibition of alpha-glucosidase by chlorogenic acid which is a major component of coffee beans.

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