The Inhibition of α-Amylase by Tea Polyphenols

Abstract

The inhibition of α-amylase from human saliva by polyphenolic components of tea and its specificity was investigated in vitro. Four kinds of green tea catechins, and their isomers and four kinds of their dimeric compounds (theaflavins) produced oxidatively during black tea production were isolated. They were (—)-epicatechin (EC), (—)-epigallocatechin (EGC), (—)-epicatechin gallate (ECg), (—)-epigallocatechin gallate (EGCg), (—)-catechin (C), (—)-gallocatechin (GC), (—)-catechin gallate (Cg), (—)-gallocatechin gallate (GCg), theaflavin (TF1), theaflavin monogallates (TF2A and TF2B), and theaflavin digallate (TF3). Among the samples tested, EC, EGC, and their isomers did not have significant effects on the activity of α-amylase. All the other samples were potent inhibitors and the inhibitory effects were in the order of TF3>TF2A>TF2B>TF1>Cg>GCg >ECg>EGCg. The inhibitory patterns were noncompetitive except for TF3. © 1990, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.