Full metadata record

DC Field Value Language
dc.contributor.authorCha, Kwang Hyun-
dc.contributor.authorSong, Dae-Geun-
dc.contributor.authorKim, Sang Min-
dc.contributor.authorPan, Cheol-Ho-
dc.date.accessioned2024-01-20T14:30:47Z-
dc.date.available2024-01-20T14:30:47Z-
dc.date.created2021-09-05-
dc.date.issued2012-07-25-
dc.identifier.issn0021-8561-
dc.identifier.urihttps://pubs.kist.re.kr/handle/201004/129054-
dc.description.abstractGreen tea, coffee, and gomchui (Ligularia fischeri) tea, which are rich in polyphenols, may exhibit antiobesity effects by inhibiting pancreatic lipase. However, the bioavailability of some polyphenols is poor due to either degradation or absorption difficulties in the gastrointestinal tract, thus making their beneficial effects doubtful. This study was conducted,to evaluate the inhibitory effect of three beverages on lipolysis and the contribution of their major polyphenols during simulated digestion. During simulated digestion, gomchui tea was the most potent at inhibiting gastrointestinal lipolysis, whereas green tea was the least potent. The strongest lipase inhibitor among purified major polyphenols was a green tea polyphenol, (-)-epigallocatechin gallate (EGCG, IC50 = 1.8 +/- 0.57 mu M), followed by di-O-caffeoylquinic acid isomers (DCQA, IC50 from 12.7 +/- 4.5 to 404 +/- 23 mu M), which are gomchui tea polyphenols. However, the stability of DCQA was greater than that of EGCG when subjected to simulated digestion. Taken together, gomchui tea, which has DCQA as the major polyphenol, showed stronger lipolysis inhibitory activity during simulated digestion compared to both green tea and coffee.-
dc.languageEnglish-
dc.publisherAMER CHEMICAL SOC-
dc.subjectLIPASE IN-VITRO-
dc.subjectPANCREATIC LIPASE-
dc.subjectCHLOROGENIC ACID-
dc.subjectANTIOXIDANT ACTIVITY-
dc.subjectBLACK TEA-
dc.subjectCATECHINS-
dc.subjectBIOAVAILABILITY-
dc.subjectINGESTION-
dc.subjectIDENTIFICATION-
dc.subjectINFLAMMATION-
dc.titleInhibition of Gastrointestinal Lipolysis by Green Tea, Coffee, and Gomchui (Ligularia fischeri) Tea Polyphenols during Simulated Digestion-
dc.typeArticle-
dc.identifier.doi10.1021/jf301047f-
dc.description.journalClass1-
dc.identifier.bibliographicCitationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.60, no.29, pp.7152 - 7157-
dc.citation.titleJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY-
dc.citation.volume60-
dc.citation.number29-
dc.citation.startPage7152-
dc.citation.endPage7157-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.identifier.wosid000306724300009-
dc.identifier.scopusid2-s2.0-84864366189-
dc.relation.journalWebOfScienceCategoryAgriculture, Multidisciplinary-
dc.relation.journalWebOfScienceCategoryChemistry, Applied-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.relation.journalResearchAreaAgriculture-
dc.relation.journalResearchAreaChemistry-
dc.relation.journalResearchAreaFood Science & Technology-
dc.type.docTypeArticle-
dc.subject.keywordPlusLIPASE IN-VITRO-
dc.subject.keywordPlusPANCREATIC LIPASE-
dc.subject.keywordPlusCHLOROGENIC ACID-
dc.subject.keywordPlusANTIOXIDANT ACTIVITY-
dc.subject.keywordPlusBLACK TEA-
dc.subject.keywordPlusCATECHINS-
dc.subject.keywordPlusBIOAVAILABILITY-
dc.subject.keywordPlusINGESTION-
dc.subject.keywordPlusIDENTIFICATION-
dc.subject.keywordPlusINFLAMMATION-
dc.subject.keywordAuthorEGCG-
dc.subject.keywordAuthorDCQA-
dc.subject.keywordAuthorlipase inhibition-
dc.subject.keywordAuthorgreen tea-
dc.subject.keywordAuthorcoffee-
dc.subject.keywordAuthorLigularia fischeri-
dc.subject.keywordAuthorsimulated digestion-
Appears in Collections:
KIST Article > 2012
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML

qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE