几种原花青素的降血糖作用及与常见食品原料的结合研究

以4种不同来源的原花青素为研究对象,利用高通量淀粉浊度法测定其对α-淀粉酶和α-葡萄糖苷酶活力的抑制效果,研究其与常见食物原料之间的相互作用,为进一步开发降血糖主食提供理论依据。结果表明:葡萄籽与高粱麸皮原花青素对α-淀粉酶和α-葡萄糖苷酶活力抑制效果相对较好,蔓越莓与苹果原花青素对α-淀粉酶和α-葡萄糖苷酶活力抑制效果相对较差;食物中的主要成分与原花青素结合后会影响其对酶活力的抑制效果,常见食物中糯米、散装大米、高粱米等与葡萄籽原花青素结合明显,降低其对碳水化合物消化酶活力抑制效果,但玉米淀粉、木薯粉、马铃薯粉、生粉、米粉、小西米、小黄米、玉米片、红薯粉、黑米及黑豆与葡萄籽原花青素之间几乎不结合,是适宜发挥原花青素对碳水化合物消化酶活力抑制作用的食品原料。

Binding Interaction of Selected Proanthocyanidins Possessing Hypoglycemic Activity with Common Food Raw Materials

Inhibitory activities of four proanthocyanidins from different botanical sources against α-amylase and α-glucosidase were studied by using high-throughput starch turbidity method (HtST). Then the interaction between proanthocyanidins and common cereal flours and starches were researched for the purpose of providing a theoretical basis for further development of hypoglycemic staple foods. The results showed that proanthocyanidins from grape seeds and sorghum possessed higher inhibitory activities against α-amylase and α-glucosidase than those from cranberry and apple. Binding of proanthocyanidins to the main food components affected the inhibitory activity of proanthocyanidins. The results indicated that glutinous rice, bulk rice, sorghum could bind grape seed proanthocyanidins and reduce the inhibitory activity of proanthocyanidins against α-amylase and α-glucosidase. However, corn starch, tapioca starch, potato flour, commercial edible starch, rice flour, sago, millet, corn flake, sweet potato flour, black rice, and black bean almost had no binding interaction with grape seed proanthocyanidins, and thus they were ideal food materials to maintain or enhance the inhibitory activity of proanthocyanidins against carbohydrate digestive enzymes.