Inhibitory Effect of Oligomeric Polyphenols from Peanut-skin on Sugar Digestion Enzymes and Glucose Transport

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 21; no. 1; pp. 111 - 115
• Main Authors: Tamura, Tomoko, Ozawa, Megumi, Kobayashi, Shoko, Watanabe, Hirohito, Arai, Soichi, Mura, Kiyoshi
• Format: Journal Article
• Language: English; Japanese
• Published: Tsukuba Japanese Society for Food Science and Technology 2015; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: EEC; Glucose; glucose transport; Intestines; peanut skin; Peanuts; Polyphenols; procyanidin; Procyanidins; Transport; Trimers; α-amylase; α-glucosidase
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.21.111

Inhibitory effects of oligomeric polyphenols extracted from peanut skin on α-amylase, maltase, sucrase and glucose transport were investigated. Epicatechin-(4β→6)-epicatechin-(2β→O→7, 4β→8)-catechin (EEC) as a procyanidin trimer inhibited α-amylase activity in a dose-dependent manner, while (+)-catechin and procyanidin A1 as a procyanidin dimer did not show any inhibitory activity up to 5 mg/mL. In the case of sucrase, EEC showed inhibitory activity stronger than (+)-catechin and procyanidin A1. Inhibitory effects of peanut skin on glucose transport in the small intestine were also investigated. The level of glucose transport in Caco-2 cells was significantly decreased by EEC compared to (+)-catechin. These results suggest that the inhibitory effects of procyanidins on α-amylase and α-glucosidase, and the suppression of intestinal glucose transport may change with the degree of polymerization.