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The inhibitory action of purple tea on in vivo starch digestion compared to other Camellia sinensis teas

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dc.contributor.authorSilva, Tamires Barlati Vieira
dc.contributor.authorCastilho, Pâmela Alves
dc.contributor.authorSá-Nakanishi, Anacharis B. de
dc.contributor.authorSeixas, Flávio Augusto Vicente
dc.contributor.authorDias, Maria Inês
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBracht, Adelar
dc.contributor.authorPeralta, Rosane M.
dc.date.accessioned2021-11-17T15:46:59Z
dc.date.available2021-11-17T15:46:59Z
dc.date.issued2021
dc.description.abstractIn order to contribute to improve knowledge about the actions of Camellia sinensis extracts on starch digestion, several varieties were compared. The latter were green, oolong, white, black, and purple teas. The results are hoped to contribute to our understanding of the mode of action and potency of the various tea preparations as possible adjuvants in the control of post-prandial glycemia. The extracts were prepared in way similar to their form of consumption. All extracts decreased starch digestion, but the purple tea extract was the strongest inhibitor, their inhibitory tendency started at the dose of 50 mg/kg and was already maximal with 250 mg/kg. Maltose tolerance was not significantly affected by the extracts. Glucose tolerance was not affected by purple tea, but black tea clearly diminished it; green tea presented the same tendency. Purple tea was also the strongest inhibitor of pancreatic α-amylase, followed by black tea. The green tea, oolong tea, and white tea extracts tended to stimulate the pancreatic α-amylase at low concentrations, a phenomenon that could be counterbalancing its inhibitory effect on starch digestion. Based on chemical analyses and molecular docking simulations it was concluded that for both purple and black tea extracts the most abundant active component, epigallocatechin gallate, seems also to be the main responsible for the inhibition of the pancreatic α-amylase and starch digestion. In the case of purple tea, the inhibitory activity is likely to be complemented by its content in deoxyhexosidehexoside- containing polyphenolics, especially the kaempferol and myricetin derivatives. Polysaccharides are also contributing to some extent. Cyanidins, the compounds giving to purple tea its characteristic color, seem not to be the main responsible for its effects on starch digestion. It can be concluded that in terms of postprandial anti-hyperglycemic action purple tea presents the best perspectives among all the tea varieties tested in the present study.pt_PT
dc.description.sponsorshipThis work was financially supported by grants from the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq-304090/ 2016-6), Coordenação do Aperfeiçoamento de Pessoal do Ensino Superior (CAPES) and Fundação Araucária (53/2019). The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020) and through the institutional scientific employment program-contract for L. Barros and M.I. Dias contracts. This work was also funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador ValorNatural®: Norte-01-0247-FEDER-024479 and GreenHealth: Norte-01-0145-FEDER-000042.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSilva, Tamires Barlati Vieira da; Castilho, Pâmela Alves; Sá-Nakanishi, Anacharis Babeto de; Seixas, Flávio Augusto Vicente; Dias, Maria Inês; Barros, Lillian; Ferreira, Isabel C.F.R.; Bracht, Adelar; Peralta, Rosane Marina (2021). The inhibitory action of purple tea on in vivo starch digestion compared to other Camellia sinensis teas. Food Research International. ISSN 0963-9969. 150, p. 1- 13pt_PT
dc.identifier.doi10.1016/j.foodres.2021.110781pt_PT
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/24211
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAmylase inhibitorspt_PT
dc.subjectStarch digestionpt_PT
dc.subjectAntiglycemicpt_PT
dc.subjectCamellia sinensispt_PT
dc.subjectPurple teapt_PT
dc.titleThe inhibitory action of purple tea on in vivo starch digestion compared to other Camellia sinensis teaspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.startPage110781pt_PT
oaire.citation.titleFood Research Internationalpt_PT
oaire.citation.volume150pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameDias
person.familyNameBarros
person.familyNameFerreira
person.givenNameMaria Inês
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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