摘要
目的观察咖啡热水提取物对α-淀粉酶和α-葡萄糖苷酶的抑制作用,以及对于大鼠餐后血糖上升的抑制作用。方法通过体外实验观察咖啡热水提取物对α-淀粉酶和α-葡萄糖苷酶活性的抑制作用。通过大鼠口服耐糖实验,观察对血糖上升的抑制作用。结果咖啡中的主要成分咖啡因对α-葡萄糖苷酶的活性没有抑制作用,而咖啡中的另一主要成分绿原酸和阿卡波糖一样,对α-葡萄糖苷酶的活性具有较强的抑制作用,并且口服耐糖实验,也能明显抑制血糖上升。结论咖啡对α-葡萄糖苷酶活性的抑制作用与绿原酸有关。
OBJECTIVE To examine the inhibitory effect of the hot-water extract of coffee seeds on the postprandial blood glucose concentration in rats. METHODS The inhibitory effects of the hot-water extract of coffee seeds on the postprandial blood glucose concentration in Kod：Wistar rats were investigated by oral saccharinity tolerance test （OST） in vivo, and the suppression on α-amylase and α-glucosidase activity in vitro was evaluated. RESULTS The hot-water extract of coffee seeds strongly inhibited the activities of a-amylase and ot-glucosidase , and reduced the postprandial blood glucose concentration. Chlorogenic acid, as well as acarbose, strongly inhibited the activity of α-glucosidase , and reduced the postprandial blood glucose concentration. But caffeine , which was a major component of coffee seeds, had no such effect. CONCLUSION The inhibitory effect of the hot-water extract of coffee seeds on post- prandial hyperglycemia may be due in part to the inhibition of α-glucosidase by the chlorogenic acid , which is a major component of coffee seeds.
出处
《中国药学杂志》
CAS
CSCD
北大核心
2007年第1期32-35,共4页
Chinese Pharmaceutical Journal
