In vitro assessment of anti-diabetic potential of 4 kinds of dark tea (Camellia sinensis L.) protein hydrolysates

Authors

  • Keying Su College of Food Science and Engineering, South China University of Technology, Guangzhou, China
  • Xinliang Mao College of Food Science and Engineering, South China University of Technology, Guangzhou, China
  • Liping Ai Aijia Biotechnology Co. Ltd, Changsha, Hunan, China
  • Xuewu Zhang College of Food Science and Engineering, South China University of Technology, Guangzhou, China

DOI:

https://doi.org/10.5073/JABFQ.2019.092.008

Abstract

The contributions of four kinds of dark tea (Camellia sinensis L.) proteins and their hydrolysates to hypoglycemic activity were investigated in vitro. Four kinds of water-extracted dark tea proteins were hydrolyzed with trypsin and Alcalase, respectively. The complete proteins had α-amylase inhibitory activity with half maximal inhibitory concentration (IC50) values ranging from 1.27 to 2.78 mg/mL. Most of the dark tea proteins and hydrolysates significantly inhibited α-glucosidase and dipeptidyl peptidase (DPP-IV), with IC50 values in the range of 0.0103-1.3114 mg/mL and 0.1000-1.3364 mg/mL, respectively. In general, Heimaojian (HMJ) and Qianliang (QL) hydrolysates displayed high α-glucosidase inhibitory activity, while HMJ, Fuzhuan (FZ), and Heizhuan (HZ) hydrolysates exhibited a strong ability to inhibit DPP-IV. This study demonstrates the potential of dark tea proteins and their hydrolysates as a source of functional food and medicine for the control of type 2 diabetes.

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Published

2019-03-04