α-glucosidase inhibitory effect of mulberry (Morus alba) leaves on Caco-2

被引：97

作者：

Hansawasdi, Chanida ^{[1
]}

Kawabata, Jun

机构：

[1] Naresuan Univ, Fac Agr Nat Resources & Environ, Dept Agroind, Phitsanulok, Thailand

[2] Hokkaido Univ, Grad Sch Agr, Lab Food Biochem, Sapporo, Hokkaido 060, Japan

来源：

FITOTERAPIA | 2006年 / 77卷 / 7-8期

关键词：

Morus alba; mulberry; alpha-glucosidase inhibitors; Caco-2 cell culture;

D O I：

10.1016/j.fitote.2006.09.003

中图分类号：

R914 [药物化学];

学科分类号：

100701 ;

摘要：

The effects of brewing time on dry weight content and a-glucosidase inhibitory active component released from mulberry (Morus alba) tea were studied. Different tea products showed significant differences in inhibitory activity against both sucrase and maltase. The most effective enzyme inhibition was observed when 3 to 5 min brewing time was applied in tea preparation. In a Caco-2 cell culture experiment the tea reduced the liberated glucose contents in both apical and basal sides of the cell monolayers. It can be concluded that hot water extract of mulberry leaves does have inhibitory effect against alpha-glucosidases, sucrase and maltase enzymes, and has a potential to be consumed as antidiabetic herb tea. (c) 2006 Elsevier B.V. All rights reserved.

引用

页码：568 / 573

页数：6

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