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In Vitro Inhibitory Effects of Organic Acids Identified in Commercial Vinegars on α-Amylase and α-Glucosidase

Preventive Nutrition and Food Science 2020년 25권 3호 p.319 ~ 324
노영희, 이다빈, 이예원, 표영희,
소속 상세정보
노영희 ( Noh Young-Hee ) - Sungshin Women’s University Department of Food and Nutrition
이다빈 ( Lee Da-Bin ) - Sungshin Women’s University Department of Food and Nutrition
이예원 ( Lee Ye-Won ) - Sungshin Women’s University Department of Food and Nutrition
표영희 ( Pyo Young-Hee ) - Sungshin Women’s University Department of Food and Nutrition

Abstract


The aim of this work was to evaluate the inhibitory activities of organic acids identified from commercial vinegars on α-amylase and α-glucosidase. Six organic acids (acetic, citric, lactic, malic, succinic, and tartaric) were identified in nine commercial vinegars, whose contents varied considerably depending on the raw materials. Most of the fruit vinegars, comprised of various organic acids, were found to be more effective inhibitors against digestive enzymes than grain vinegars containing mainly acetic acid. Citric acid had the lowest IC50 values for α-amylase and α-glucosidase activities 0.64±0.04 μM/mL and 8.95±0.05 μM/mL, respectively, and thus exhibited the strongest antidiabetic effect. Mulberry fruit vinegar containing the highest content of total organic acid (111.02±1.50 mg/mL) showed the strongest digestive enzyme inhibitory impact. The results indicate that vinegars with higher contents of various organic acids hold strong potential against digestive enzymes.

키워드

digestive enzymes inhibition; organic acid; vinegar

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