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| 咖啡热水提取物对大鼠餐后血糖的影响 | |
| 引用本文： | ZHENG Yi-nan,郑毅男,刘可越,贾桂燕,李慧萍,韩立坤,木村善行.咖啡热水提取物对大鼠餐后血糖的影响[J].中国药学杂志,2007,42(1):32-35. |
| 作者姓名： | ZHENG Yi-nan 郑毅男 刘可越 贾桂燕 李慧萍 韩立坤 木村善行 |
| 作者单位： | 1. 吉林农业大学中药材学院,长春,130118 2. 九江学院,江西,九江332005 3. 黑龙江八一农垦大学食品学院,黑龙江,大庆,163319 4. 日本国熊本县立大学环境共生学部,日本国熊本市,862-8502 5. 愛媛大学医学部统合医化学講座薬理生化学分野,日本国爱媛,791-0295 |
| 基金项目： | 致谢：日本国熊本县立大学环境共生学部奥田拓道教授指导和帮助. |
| 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。 |
| 关 键 词： | 咖啡 绿原酸 α-淀粉酶 α-葡萄糖苷酶 |
| 文章编号： | 1001-2494（2007）01-0032-05 |
| 收稿时间： | 2005-10-25; |
| 修稿时间： | 2005-10-25 |
Effect of Hot-Water Extract of Coffee Seeds on Postprandial Blood Glucose Concentration in Rats |
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| ZHENG Yi-nan.Effect of Hot-Water Extract of Coffee Seeds on Postprandial Blood Glucose Concentration in Rats[J].Chinese Pharmaceutical Journal,2007,42(1):32-35. | |
| Authors: | ZHENG Yi-nan |
| Institution: | 1. College of Chinese Medicinal Material, Jilin Agricultural University, Changchun, 130118, China ;2. Jiufiang College, Jiujiang , 332005, China ;3. Faculty of Bromatology, Heilongjiang August First Land Recla University, Daqing 163319, China; 4. Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto, Kumamoto 862-8502, Japan; 5. Division of Biochemical Pharmacology, Department of Basic Medical Research, Graduate School of Medicine,Ehime University, Shitsukawa, Toon City, Ehime 791-0295, Japan |
| Abstract: | 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 Kud: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 α-amylase and α-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 postprandial hyperglycemia may be due in part to the inhibition of α-glucosidase by the chlorogenic acid,which is a major component of coffee seeds. |
| Keywords: | coffee seeds chlorogenic acid α-amylase α-glucosidase |
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