- 作者：G Oboh ; goboh2001@yahoo.com ; AJ Akinyemi ; AO Ademiluyi
- 关键词：Blanching ; Antioxidants ; Vegetables ; Telfairia occidentalis ; 伪-amylase ; 伪-glucosidase
- 刊名：Asian Pacific Journal of Tropical Biomedicine
- 出版年：2012
- 期刊代码：pca8_22211691
- 类别：bio
- 出版时间：September, 2012
- 卷：2
- 期：9
- 页码：733-738
- 文件大小：300 K
Objective
To investigate the inhibitory effect of Telfairia occidentalis Hook f. (Curcubitaceae) (T. occidentalis) leaf on key enzyme linked to type-2 diabetes (伪-amylase and 伪-glucosidase) as well as assess the effect of blanching (a commonly practiced food processing technique) of the vegetable on these key enzymes.Methods
Fresh leaves of T. occidentalis were blanched in hot water for 10 minutes, and the extracts of both the fresh and blanched vegetables were prepared and used for subsequent analysis. The inhibitory effect of the extract on 伪-amylase and 伪-glucosidase activities as well as some antioxidant parameter was determined in vitro.
Results
The result revealed that unprocessed T. occidentalis leaf reduce Fe3+to Fe2+and also inhibited 伪-amylase and 伪-glucosidase activities in a dose dependent manner. However, blanching of the leafy vegetables caused a significant (P <0.05) increase in the antioxidant properties but decrease their ability to inhibit 伪-amylase and 伪-glucosidase activities.
Conclusions
This antioxidant properties and enzyme inhibition could be part of the mechanism by which they are used in the treatment/prevention of type-2 diabetes. However, the blanched vegetable reduces their ability to inhibit both 伪-amylase and 伪-glucosidase activity in vitro.