An in vivo approach to the reported effects of phenolic acids and flavonoids on the pancreaticα-amylase activity  

作　　者：Barbara Ribeiro Tonsic Vanesa Gesser Correa Jessica Amanda Andrade Garcia-Manieri Adelar Bracht Rosane Marina Peralta 

机构地区：[1]Programa de Pos-graduaçao em Ciencia de Alimentos,Brazil [2]Programa de Pos-graduaçao em Bioquímica,Universidade Estadual de Maringa,Brazil

出　　处：《Food Bioscience》2023年第1期1229-1236,共8页食品生物科学（英文）

基　　金：financed by Conselho Nacional de Pesquisa e Desenvolvimento(CNPq)and Fundaçao Araucaria。

摘　　要：Reduction in the activity of theα-amylases which hydrolyze starch and glycogen has been proposed for diminishing the incidence of obesity and diabetes.Many plant extracts contain inhibitors ofα-amylases andα-glucosidases and several molecules with this activity have been identified.The present work attempts at investigating if several natural compounds(flavonoids and phenolic acids)that have been reported to be inhibitors of those hydrolytic enzymes can also inhibit starch absorption in vivo.The starch tolerance test in mice was used for assaying starch absorption after administration of 100 mg/kg of five flavonoids(epicatechin,catechin,rutin,quercetin,naringenin)and five phenolic acids(gallic,syringic,vanillic,sinapic,ferulic),which are known in vitro inhibitors ofα-amylases.Among the flavonoids,only rutin inhibited starch absorption in mice,even though its effect was only 33%of that one found for the positive control acarbose.Among the five phenolic acids tested only syringic acid produced a clear diminution in starch absorption,which was 47%of that one found with acarbose.On the other hand,other three phenolic acids,namely gallic,sinapic and ferulic acid,caused delay in the absorption of starch,which was characterized by a shift in the time peak of maximal blood glucose concentration,with no modification in the excess of glucose that effectively entered the circulation.Attempts at detecting eventual synergisms by administrating mixtures of flavonoids and phenolic acids were unsuccessful.These results recommend careful translation of in vitro data on the inhibition ofα-amylases andα-glucosidases to the in vivo conditions.

关 键 词：Α-AMYLASE INHIBITION FLAVONOIDS Phenolic acids STARCH Absorption 

分 类 号：TS201[轻工技术与工程—食品科学]