Combined Effects of Green Tea Extracts, Green Tea Polyphenols or Epigallocatechin Gallate with Acarbose on Inhibition against α-Amylase and α-Glucosidase in VitroReportar como inadecuado




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1

Department of Tea Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, Zhejiang, China

2

Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Chinese Ministry of Agriculture, Hangzhou 310029, Zhejiang, China

3

College of Pharmacy, Zhejiang Chinese Medical University, Hangzhou 310053, Zhejiang, China





*

Author to whom correspondence should be addressed.



Abstract Green tea, green tea polyphenols and epigallocatechin gallate EGCG are confirmed to have beneficial effects in the treatment of diabetes mellitus, and a possible mechanism can be ascribed to their inhibitory effect against α-amylase and α-glucosidase in the digestive tract. In this paper, we first investigated the combined inhibitory effect of green tea extracts, green tea polyphenols or EGCG with acarbose on α-amylase and α-glucosidase in vitro. Our results indicated that the interaction between green tea extracts green tea polyphenols or EGCG and acarbose was complicated. The combination of green tea extracts, green tea polyphenols or EGCG with acarbose had a synergistic effect on α-amylase and α-glucosidase at low concentrations and the combined effect turned out to be antagonistic at high concentrations according to the Combination Index CI values. These findings not only provided some significant quantitative values, but also provide some valuable implications for the combined use of acarbose and GTE GTP or EGCG in the treatment of diabetes mellitus. View Full-Text

Keywords: green tea extracts; polyphenols; EGCG; combination green tea extracts; polyphenols; EGCG; combination





Autor: Junjie Gao 1, Ping Xu 1,2,* , Yuefei Wang 1,2, Yiqi Wang 3 and Danielle Hochstetter 1

Fuente: http://mdpi.com/



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