Effects of commercial spices on the activities of α-amylase and α-glucosidase

Abstract

Nineteen species (25 items) of spices listed on Standard Tables of Food Composition in Japan were examined in respect of their effects on α-amylase and α-glucosidase. Synthesized substrates. Starch Azure for α-amylase and p-nitrophenyl-α-D-glucoside for α-glucosidase (PNPG), were added to the water extracts from spices containing the enzyme solution. The solubilized blue pigment from Starch Azure was determined by spectrometry and p-nitrophenol liberated from PNPG by HPLC. Allspice, cinnamon and thyme exerted remarkable inhibiting effects on both enzymes regardless of being cooked. In other spices, various modes in terms of inhibition were observed, and some spices activated the enzymes. A possible use of spices in food preparation to improve glycemic index for diabetic patients were suggested.