Inhibition of α-glucosidases by tea polyphenols in rat intestinal extract and Caco-2 cells grown on Transwell.

Inhibition of maltase, sucrase, isomaltase and glucoamylase activity by acarbose, epigallocatechin gallate, epicatechin gallate and four polyphenol-rich tea extract from white, green, oolong, black tea, were investigated by using rat intestinal enzymes and human Caco-2 cells. Regarding rat intestinal enzyme mixture, all four tea extracts were very effective in inhibiting maltase and glucoamylase activity, but only white tea extract inhibited sucrase and isomaltase activity and the inhibition was limited. Mixed-type inhibition on rat maltase activity was observed. Tea extracts in combination with acarbose, produced a synergistic inhibitory effect on rat maltase activity. Caco-2 cells experiments were conducted in Transwells. Green tea extract and epigallocatechin gallate show dose-dependent inhibition on human sucrase activity, but no inhibition on rat sucrase activity. The opposite was observed on maltase activity. The results highlighted the different response in the two investigated model systems and show that tea polyphenols are good inhibitors for α-glucosidase activity.

Tea polyphenols as a strategy to control starch digestion in bread: the effects of polyphenol type and gluten.

The inhibitory effect of tea polyphenols on starch digestibility can contribute to the control of the glycaemic index of starchy food. In this study, wheat bread and gluten-free bread were co-digested in vitro with different amounts of tea polyphenols. The kinetics of starch digestion and polyphenol bio-accessibility during in vitro digestion were monitored. The results showed that co-digestion of bread with tea polyphenols dose-dependently slowed the starch digestion kinetics and this effect is influenced by the types of polyphenols and the presence of gluten. The presence of gluten lowered the inhibitory efficacy of tannins on starch digestibility to 7.4% and 47.5% when 25 mg of tannins were co-digested with wheat bread and gluten-free bread, respectively. In contrast, the presence of gluten had little impact on the inhibitory efficacy of monomeric polyphenols. This study shows that the release of tea polyphenols in the digestive environment is a promising strategy for controlling the glycaemic index of starchy food and that monomeric and polymeric tea polyphenols differently affect starch digestion according to the presence of gluten.

Sulfated polysaccharides from Cyclocarya paliurus reduce H2O2-induced oxidative stress in RAW264.7 cells.

In this study, two sulfated polysaccharides (S-CP1-4 and S-CP1-8) from Cyclocarya paliurus were produced by chlorosulfonic acid-pyridine method. Hydrogen peroxide (H2O2) was used to develop an oxidative stress model in the mouse macrophage cell line RAW264.7. Effects of the two sulfated polysaccharides on H2O2-induced oxidative stress were investigated. The results showed that S-CP(1-8) improved the viability of the H2O2-induced stressed RAW264.7 cells, as well as inhibited the lipid oxidation as determined by the level of malondialdehyde (MDA). Meanwhile, treatment with S-CP(1-4) increased superoxide dismutase (SOD) activity in these cells. The sulfated polysaccharides were found to have a better protective effect against H2O2-induced oxidative stress as compared to the native polysaccharide. Scanning electron microscopy also showed a significant change in the surface morphology of sulfated polysaccharides, but the degradation of main chain of polysaccharides was unconspicuous according to the results of monosaccharide composition. In addition, the sulfated polysaccharides had noticeable DPPH radical scavenging activity. In summary, our results demonstrated that H2O2 was able to induce oxidative stress in RAW264.7 cells, and sulfated group might play an important role in resistance to H2O2-induced oxidative damage.