Immobilized Tannase Treatment Alters Polyphenolic Composition In Teas And Their Potential Anti-obesity And Hypoglycemic Activities In Vitro

dc.creatorRoberto
dc.creatorBruna Sampaio; Macedo
dc.creatorGabriela Alves; Macedo
dc.creatorJuliana Alves; Martins
dc.creatorIsabela Mateus; Nakajima
dc.creatorVania Mayumi; Allwood
dc.creatorJ. William; Stewart
dc.creatorDerek; McDougall
dc.creatorGordon J.
dc.date2016
dc.date2017-11-13T13:44:00Z
dc.date2017-11-13T13:44:00Z
dc.date.accessioned2018-03-29T05:58:43Z
dc.date.available2018-03-29T05:58:43Z
dc.identifierFood & Function. Royal Soc Chemistry, v. 7, p. 3920 - 3932, 2016.
dc.identifier2042-6496
dc.identifier2042-650X
dc.identifierWOS:000384254100027
dc.identifier10.1039/c6fo00373g
dc.identifierhttp://pubs.rsc.org/en/Content/ArticleLanding/2016/FO/C6FO00373G#!divAbstract
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/328680
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1365705
dc.descriptionThe aim of this work was to assess the effect of immobilized-tannase treatment on black, green, white and mate tea components and on their bioactivities relevant to obesity. Tannase treatment caused predictable changes in polyphenol composition with substantial reduction in galloylated catechins in green, white and black tea. Mate tea, which is rich in chlorogenic acids, was much less affected by tannase treatment although some degradation of caffeoyl quinic acid derivatives was noted. The original tea samples were effective in inhibiting digestive enzymes in vitro. They inhibited amylase activity, some with IC50 values similar to 70 mu g mL(-1), but were much less effective against a-glucosidase. They also inhibited lipase activity in vitro and caused dose-dependent reductions in lipid accumulation in cultured adipocytes. The bio-transformed tea samples generally matched the effectiveness of the original samples but in some cases they were markedly improved. In particular, tannase treatment reduced the IC50 value for amylase inhibition for green tea and white tea by 15- and 6-fold respectively. In addition, the bio-transformed samples were more effective than the original samples in preventing lipid accumulation in adipocytes. These in vitro studies indicate that bio-transformed tea polyphenols could assist in the management of obesity through improvement in energy uptake and lipid metabolism and also indicate that biotechnological modification of natural food molecules can improve the benefits of a common beverage such as tea.
dc.description7
dc.description9
dc.description3920
dc.description3932
dc.languageEnglish
dc.publisherRoyal Soc Chemistry
dc.publisherCambridge
dc.relationFood & Function
dc.rightsfechado
dc.sourceWOS
dc.subjectInhibit Pancreatic Lipase
dc.subjectPerformance Liquid-chromatography
dc.subjectIlex-paraguariensis Extract
dc.subjectGreen Tea
dc.subjectPaecilomyces-variotii
dc.subjectAlpha-glucosidase
dc.subjectOolong Tea
dc.subjectWhite Tea
dc.subjectMate
dc.subjectEpigallocatechin
dc.titleImmobilized Tannase Treatment Alters Polyphenolic Composition In Teas And Their Potential Anti-obesity And Hypoglycemic Activities In Vitro
dc.typeArtículos de revistas


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