Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 19, Issue 5, Pages 1165-1170Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-010-0166-z
Keywords
Rubi Fructus; alpha-glucosidase inhibitor; alpha-amylase inhibitor; tannin
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Funding
- Ministry of Knowledge Economy [70004487]
- Ministry of Knowledge Economy (MKE), Republic of Korea [70004487] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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Control of postprandial glucose level is important in the management of diabetes. Thus, carbohydrate-hydrolyzing enzymes have been the targets to delay absorption of glucose. In this study, water extracts of Rubi Fructus (WERF) showed inhibition on both alpha-glucosidase from baker's yeast and alpha-amylase from porcine pancreas. The IC50 value of WERF on alpha-amylase was 59.4 mu g/mL. The inhibitory activities of WERF were considerably decreased during incubation at 25, 37, and 45 degrees C for 24 hr. For the assessment of the active components tannin fraction was separated from WERF using Sephadex LH-20. Whereas LH-unbound fraction showed minimal inhibition on alpha-amylase LH-bound fraction containing enriched tannins showed higher inhibition (IC50 8.9 mu g/mL) than WERF (IC50 59.41 mu g/mL). These results suggested that tannin enriched fraction of WERF contributed to the inhibitory activity of WERF on alpha-amylase.
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