Investigating the inhibitory activity of green coffee and cacao bean extracts on pancreatic lipase

被引：11

作者：

Almoosawi, S. ^{[1
]}

McDougall, G. J. ^{[2
]}

Fyfe, L. ^{[1
]}

Al-Dujaili, E. A. S. ^{[1
]}

机构：

[1] Queen Margaret Univ, Dept Dietet Nutr & Biol Sci, Queen Margaret Dr, Edinburgh EH21 6UU, Midlothian, Scotland

[2] Scottish Crop Res Inst, Dundee, Scotland

来源：

NUTRITION BULLETIN | 2010年 / 35卷 / 03期

关键词：

green coffee bean extract; pancreatic lipase; polyphenols; Theobroma cacao;

D O I：

10.1111/j.1467-3010.2010.01841.x

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

The present study investigated the effects of green coffee bean extract and Theobroma cacao bean extract on pancreatic lipase activity in vitro. Green coffee bean extract produced a J-shaped dose-dependent inhibition of pancreatic lipase with the percentage inhibition of pancreatic lipase ranging from 11.8% to 61.5%. Similar concentrations of Theobroma cacao failed to produce any effect on pancreatic lipase. Non-linear regression analysis revealed that the concentration of green coffee bean extract required to elicit a 50% inhibition of pancreatic lipase activity (IC50) was approximately 43 mu M. In conclusion, extracts of green coffee beans but not Theobroma cacao possess potent inhibitory activity against pancreatic lipase.

引用

页码：207 / 212

页数：6

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