Comparative studies on the physicochemical profile and potential hypoglycemic activity of different tea extracts: Effect on sucrase-isomaltase activity and glucose transport in Caco-2 cells.
Anti-hyperglycaemic
Diabetes mellitus
Glucose transport
Na(+)/K(+)-ATPase
Sucrase-isomaltase
Tea extract
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
10 2021
10 2021
Historique:
received:
17
01
2021
revised:
03
07
2021
accepted:
11
07
2021
entrez:
11
9
2021
pubmed:
12
9
2021
medline:
21
10
2021
Statut:
ppublish
Résumé
Tea is one of the most popular beverages in the world and is believed to be beneficial for health. The main components in tea change greatly depending on different processes, and thus, the effects of different teas on human health may differ. In this study, we compared the effect of green, oolong, black, and dark tea extracts on sucrase-isomaltase (SI) activity and glucose transport, which are two intervention options for postprandial blood glucose control, using Caco-2 cells as a model. Theaflavin-rich black tea extracts showed the highest inhibition of SI activity and retardation of the hydrolysis of sucrose, maltose, and isomaltose, with IC
Identifiants
pubmed: 34507748
pii: S0963-9969(21)00503-2
doi: 10.1016/j.foodres.2021.110604
pii:
doi:
Substances chimiques
Hypoglycemic Agents
0
Plant Extracts
0
Tea
0
Oligo-1,6-Glucosidase
EC 3.2.1.10
Sucrase
EC 3.2.1.48
Glucose
IY9XDZ35W2
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
110604Informations de copyright
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