Potential anti-hyperglycemic activity of black tea theaflavins through inhibiting α-amylase

作者：Maiquan Li, Yunxia Dong, Mangjun Kang, Tiantian Tao, Wenlan Li, Sheng Zhang, Wei Quan, Zhonghua Liu · 发表于：Food Chemistry X · 年份：2024 · DOI：10.1016/j.fochx.2024.101296 · 被引用次数：17 · 研究领域：Advanced Glycation End Products research、Tea Polyphenols and Effects、Ginkgo biloba and Cashew Applications

Hyperglycemia can cause early damage to cells of vasculature and target organs and develop into diabates that will severely threaten human healthy. The effectively clinical treatment of hyperglycemiais is by inhibiting the activity of α-amylase. Black tea has been reported to show inhibitory effect on α-amylase and can be used for hyperglycemia treatment. However, the mechanism underlying is unclear. In this study, in vivo experiment showed that black tea theaflavins extract (BTE) effectively alleviated hyperglycemia. In vitro experiment showed that the effects may be caused by the interation between theaflavins and α-amylase. TF1 and TF3 were mixed type inhibitors of α-amylase, while TF2A and TF2B were competitive inhibitors of α-amylase. Molecular docking analysis showed that theaflavins monomers interacted with the hydrophobic region of α-amylase. Further study verified that monomer-α-amylase complex was spontaneously formed depending on hydrophobic interactions. Taken together, theaflavins showed potential anti-hyperglycemia effect via inhibiting α-amylase activity. Our results suggested that theaflavins might be utilized as a new type of α-amylase inhibitor to prevent and cure hyperglycemia.