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Food Res Int. 2015 Oct;76:605-610. doi: 10.1016/j.foodres.2015.07.029. Epub 2015 Jul 22.

Comparative evaluation of tannic acid inhibiting α-glucosidase and trypsin.

Food research international (Ottawa, Ont.)

Huizhi Xiao, Benguo Liu, Haizhen Mo, Guizhao Liang

Affiliations

  1. Key Laboratory of Biorheological Science and Technology, Ministry of Education, School of Bioengineering, Chongqing University, Chongqing 400044, PR China.
  2. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
  3. Key Laboratory of Biorheological Science and Technology, Ministry of Education, School of Bioengineering, Chongqing University, Chongqing 400044, PR China. Electronic address: [email protected].

PMID: 28455043 DOI: 10.1016/j.foodres.2015.07.029

Abstract

In this work, the inhibitory effects of tannic acid on the α-glucosidase and trypsin were systematically evaluated by comparing with the clinical diabetes healer acarbose and the soybean-derived trypsin inhibitor using fluorescence spectroscopy and enzymatic kinetics methods. We showed that the anti-α-glucosidase activity of tannic acid (IC

Copyright © 2015 Elsevier Ltd. All rights reserved.

Keywords: Inhibitor; Tannic acid; Trypsin; α-Glucosidase

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