Mechanisms Underlying the Effect of Tea Extracts on In Vitro Digestion of Wheat Starch.

The effect of extracts from four types of tea made from Camelia sinensis (green, white, black, and oolong) on in vitro amylolysis of gelatinized starch and the underlying mechanisms were studied. Of the four extracts, black tea extract (BTE) gave the strongest inhibition of starch digestion and on α-amylase activity. Fluorescence quenching and surface plasmon resonance (SPR) showed compounds in BTE bound to α-amylase more strongly than those in the green, white, and oolong tea extracts. Individual testing of five phenolic compounds abundant in tea extracts showed that theaflavins had a greater inhibitory effect than catechins on α-amylase. SPR showed that theaflavins had much lower equilibrium dissociation constants and therefore bound more tightly to α-amylase than catechins. We conclude that BTE had a stronger inhibitory effect on in vitro enzymatic starch digestion than the other tea extracts, mainly due to the higher content of theaflavins causing stronger inhibition of α-amylase.

Inhibition of in vitro enzymatic starch digestion by coffee extract.

There is evidence that moderate coffee consumption is beneficial in the prevention of type 2 diabetes, however, the underlying mechanism is not understood. In this study, the effects of an extract of ground coffee on the in vitro enzymatic digestion of starch were investigated. The coffee extract decreased the rate and extent of starch digestion, with kinetic analysis showing that the extract reduced the binding affinity of the enzymes for the substrate and their catalytic turnover. Fluorescence quenching indicated that the coffee extract formed complexes with the digestive enzymes through a static quenching mechanism. Ultraviolet absorption and circular dichroism spectra of the digestive enzymes confirmed that the coffee extract decreased the proportion of ß-sheet structures in the enzymes. Therefore, we conclude that compounds in the soluble coffee extract can interact with porcine pancreatic amylase and amyloglucosidase causing inhibition of the enzymes and decreasing in vitro starch digestion.

In vitro digestibility of starches with different crystalline polymorphs at low α-amylase activity to substrate ratio.

In this study, potato, lotus seed and wheat starch samples with different degree of gelatinization (DG) were prepared and their in vitro digestibility at low α-amylase activity evaluated by measuring the release of reducing sugar. The hydrolysis rate (k) and the final equilibrium concentration (C∞) of the three starches increased with increasing DG. Kinetic analyses showed that the Michaelis-Menten constant (Km) and the catalytic efficiency (kcat/Km) increased with increasing DG, indicative of the increasing affinity and catalytic efficiency of α-amylase with all three starch samples. Of the three starches, lotus seed starch showed a much greater increase in k and kcat/Km than potato and wheat starches as the DG of starch increased. From this study, we concluded that at low activity of α-amylase, DG is a major determinant for the binding affinity and catalytic efficiency of α-amylase to starch and in turn the digestion rate of starch.

Revealing the mechanisms of starch amylolysis affected by tea catechins using surface plasmon resonance.

The interaction of polyphenolic catechins from Camellia sinensis tea with α-amylase, and the effects of the interactions on the kinetics of starch amylolysis, were investigated. Binding studies using surface plasmon resonance (SPR) and enzyme kinetic analysis indicated that the in vitro digestibility of gelatinized wheat starch was decreased by the addition of catechins present in tea. Tea catechins decreased enzyme activity by reducing the maximum velocity (Vmax) of the α-amylase, but had little effect on the Michaelis-Menten constant (Km). Binding studies by SPR showed that the structure of the catechins influenced their affinity for α-amylase. Pearson correlation analysis showed that the decreased digestibility of starch in the presence of catechins was due to their binding of α-amylase interaction inhibiting the catalytic effectiveness of the enzyme. From this study, we concluded that the faster and stronger the binding of catechins and α-amylase, the greater reduction of starch digestion is.

Mechanisms Underlying the Formation of Complexes between Maize Starch and Lipids.

This study aimed to reveal the mechanism of formation of complexes between native maize starch (NMS) and different types of lipids, namely palmitic acid (PA), monopalmitate glycerol (MPG), dipalmitate glycerol (DPG), and tripalmitate glycerol (TPG). The complexing index followed the order of MPG (96.3%) > PA (41.8%) > TPG (8.3%) > DPG (1.1%), indicating that MPG formed more complexes with NMS than PA, and that few complexes were formed between NMS and DPG and TPG. The NMS-PA complex presented higher thermal transition temperatures and lower enthalpy change than the NMS-MPG complex, indicating that although MPG formed more starch complexes, they had less stable crystalline structures than the complex between NMS and PA. X-ray diffraction (XRD) and Raman spectroscopy showed that both MPG and PA formed V-type crystalline structures with NMS, and confirmed that no complexes were formed between NMS and DPG and TPG. We conclude that the monoglyceride formed more starch-lipid complex with maize starch than PA, but that the monoglyceride complex had a less stable structure than that formed with PA. The di- and triglycerides did not form complexes with maize starch.

[Progress of taxonomic study on Fritillaria (Liliaceae) medicinal plant].

In this review, we described the taxonomic study of the Fritillaria medicinal plant in the recent years. The taxonomic study of the Fritillaria medicinal plant was carried out from three main aspects: the traditional morphological character, the characteristic constituents of the plant and genotyping and species identification of Fritillaria by DNA chips. By comparison, we concluded that the DNA chip technology can provide a rapid, high throughput for genotyping and quality assurance of the plant species verification. It is the most prosperous method of species identification of the plant.

[Identification of Chinese medicine material of Fritillaria by themogravimetric/diffrential thermal analysis].

OBJECTIVE: To provide a quick and simple method to identify different Chinese medicine material of Fritillaria. METHOD: The thermograms and differential thermograms of nine Fritillaria powders were obtained by thermal analyzer. RESULT: By analyzing the thermograms of nine Fritillaria powders, we concluded that the thermal stability of nine Fritillaria powders was much different each other due to the different geography origin. The thermal stability of F. hupehensis was highest among nine Fritillaria, while F. ussurensis was the lowest. The different Fritillaria showed their own DTA spectra respectively. CONCLUSION: According to the differences in the thermal properties of nine Fritillaria powders, the origins of Fritillaria could be easily identfied.