녹차 polyphenol의 전분소화억제효과

Abstract

Background : Many studies suggested that a green tea extraction have antidiabetic effect. Hara et al. reported that tea catechin inhibit alpha-amylase activity in the small intestine. Alpha-amylase cleaves starch to maltose and elevates blood glucose level. Purpose: In this study, Inhibitory effects of polyphenol on digestion of starch and its hypoglycemic effects were studied. Methods: Extraction was isolated from green tea and analyzed. Splague-Dowley rats were randomly devided and 6 studies were performed.: Starch, maltose, glucose and extraction mixed things load tests were performed and were compared with control group by serum glucose level. Alloxan diabetic rats were devided into two groups. Control group and experimental group administered polyphenol mixed food were compared by serum glucose level. We also studied hepatic and renal toxic effect of polyphenols. Results: Serum glucose levels were reduced only in the group administered starch plus polyphenol. Serum glucose levels of other groups were increased. In alloxan diabetic rats, glucose levels of experimental group were reduced significantly compared with control group. Polyphenol had not acute toxic effect on liver and kidney. Conclusion: Polyphenol from green tea blocked process from starch to maltose, and had hypoglycemic effect. From this results, we suggested that polyphenol may be used for hypoglycemic agent safely and effectively.