in vitro Inhibitory Effect of Water Extract from Douchi on Alpha-glucosidase Activity

doi:10.7506/spkx1002-6630-201017015

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (17): 64-67.doi: 10.7506/spkx1002-6630-201017015

• Basic Research • Previous Articles Next Articles

in vitro Inhibitory Effect of Water Extract from Douchi on Alpha-glucosidase Activity

CHEN Jing1，LI Li-te2

1. Logistics School, Beijing Wuzi University, Beijing 101149, China；
2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Received:2010-01-08 Online:2010-09-15 Published:2010-12-29
Contact: CHEN Jing E-mail:chenjingsusan@126.com

Abstract

Abstract:

Thirty-seven Douchi samples collected from various regions of China were tested for the inhibitory effects of their water extracts on alpha-glucosidase in vitro. The water extracts from all these Douchi samples could inhibit mouse intestinal alpha-glucosidase to a certainty extent. In addition, samples NO.5 (L.Y), NO.16 (W.N.H) and NO.21 (M.W) showed stronger inhibitory effect against the enzyme (P ＜ 0.05). Moreover, microamounts of glucose existing in Douchi samples had less interrupting effect on the anti-hyperglycemic activity of Douchi water extract. This study suggests that there are some active components in Douchi, which can strongly inhibit alpha-glucosidase and present excellent water solubility. These components may have sacchride-like structures. However, this needs to be deeply investigated.

Key words: Douchi, water extract, alpha-glucosidase, active components

CLC Number:

TS214.9

CHEN Jing1，LI Li-te2. in vitro Inhibitory Effect of Water Extract from Douchi on Alpha-glucosidase Activity[J]. FOOD SCIENCE, 2010, 31(17): 64-67 https://doi.org/10.7506/spkx1002-6630-201017015

[1]	WANG Longhua, FU Jiayin, YAN Ruirui, PU Guotao, YE Tong, ZOU Xuan, ZHENG Lu, YAN Fei， QU Dong,. Correlation Analysis between Volatile Compounds and Microbial Diversity of Jingyang Fu Brick Tea during Fermentation [J]. FOOD SCIENCE, 2026, 47(5): 194-205.
[2]	ZHANG Chao. Research Progress on the Aging Mechanism and Biological Activity of Dried Tangerine Peel [J]. FOOD SCIENCE, 2026, 47(3): 415-426.
[3]	GU Xinzhe, WU Jinhong, WANG Zhengwu. Effects of Heat-Moisture Treatment and Pullulanase Treatment on the Nutritional Functionality, Biological Activity and Physicochemical Characteristics of Highland Barley Flour [J]. FOOD SCIENCE, 2026, 47(2): 223-233.
[4]	ZHOU Fanlin, CHEN Gong, ZHANG Tuanjie, LIANG Li. Advances in Extraction and Encapsulation Technologies for Camellia Seed Oil [J]. FOOD SCIENCE, 2025, 46(6): 354-370.
[5]	XU Jingwen, WU Rina, WANG Weiming, YAN Yiran, XIANG Xueqin, ZHAO Yulian, WU Junrui, WANG Yaqi, DENG Li, TONG Xing, SHI Haisu. Heterologous Expression of the Fibrinolytic Enzyme Gene from Bacillus velezensis 20-1, Isolated from Sojae Semen Praeparatum and Application of Recombinant Strain Containing It in the Production of Sojae Semen Praeparatum [J]. FOOD SCIENCE, 2025, 46(4): 68-80.
[6]	LI Zheng, XU Jinghong, XU Huajian, XIONG Fuqiang, ZHU Lixiang, PI Xiaowen, LI Bowen, ZHANG Binjia. Functional Properties and Industrial Innovations of Active Components from Perilla frutescens: from Molecular Mechanisms to Cross-Disciplinary Applications [J]. FOOD SCIENCE, 2025, 46(21): 30-41.
[7]	SUN Yuning, LIU Qianfen, LIU Dan, LI Daxiang, CAI Huimei, CHEN Guijie. Progress in Understanding the Role and Mechanism of Action of Tea in Alleviating Colitis [J]. FOOD SCIENCE, 2025, 46(18): 425-439.
[8]	HE Zhiying, LUO Junjie, LI Fangfang. Research Progress on the Function and Application of Sweet Tea and Its Active Ingredients [J]. FOOD SCIENCE, 2025, 46(13): 428-437.
[9]	WANG Zeliang, DENG Weiqin, LIU Shuliang, LI Xiongbo, CHEN Xiangjie, FAN Zhiyi, LI Ting, LI Heng, ZHANG Qisheng, LI Long. Screening and Fermentation Performance of Highly Efficient Starter Cultures for Semi-Dry Douchi [J]. FOOD SCIENCE, 2024, 45(5): 31-39.
[10]	ZHOU Xiao, LI Pao, WU Ziqian, TANG Hui, XU Jucai, JIANG Liwen, QIN Yeyou, LIU Yang. Effect of Inoculated Fermentation with Different Aspergillus Strains on the Formation of the Umami Taste of Liuyang Douchi [J]. FOOD SCIENCE, 2024, 45(4): 116-124.
[11]	LIU Panpan, FENG Lin, ZHENG Lin, XUE Jinjin, WANG Shengpeng, WANG Xueping, YE Fei, TENG Jing, GUI Anhui, HAN Yanna, CHEN Junhai, ZHU Peng, GAO Shiwei, ZHENG Pengcheng. Comparative Analysis of Sensory Evaluation Methods for Qingzhuan Tea [J]. FOOD SCIENCE, 2024, 45(4): 144-153.
[12]	XIAO Jiahao, ZHANG Qun, PAN Zhaoping, LI Tao, SUN Tian, JIANG Shengyu, LI Qili, FU Fuhua. Effect of Low-Temperature Superfine Grinding on the Physicochemical and Functional Properties of the Pulp Powder of Citrus reticulata ‘Chachi’ [J]. FOOD SCIENCE, 2024, 45(20): 220-231.
[13]	LIU Liyan, ZHOU Chunxia, XU Meizhen,, CHEN Jin, JIANG Guili, LUO Donghui,, ZHAO Huiyan. Isolation, Identification and Taste Characteristics of Flavor Peptides from Douchi [J]. FOOD SCIENCE, 2024, 45(18): 176-182.
[14]	CAO Boya, PU Dandan, ZHENG Ruiyi, MENG Ruixin, SUN Baogou, ZHANG Yuyu. Characterization of the Aroma-Active Compounds in 20 Pungent Spices by Solvent-Assisted Flavor Evaporation Combined with Gas Chromatography-Mass Spectrometry/Olfactometry [J]. FOOD SCIENCE, 2024, 45(14): 121-132.
[15]	FENG Liang, ZHONG Risheng, WANG Shuqi, CHEN Haitao. Effects of Three Microorganisms on Volatile Substances during Fermentation of Douchi [J]. FOOD SCIENCE, 2024, 45(11): 100-109.

in vitro Inhibitory Effect of Water Extract from Douchi on Alpha-glucosidase Activity

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments