Inhibitory Activities on α-Glucosidase and α-Amylase of Flavonoids Cellulase-assisted Extracts from Red Raspberry Seed

被引：0

作者：

Li M. ^{[1
]}

Lü C. ^{[1
]}

Lu Y. ^{[1
]}

Jiao T. ^{[1
]}

Zhao L. ^{[1
]}

Zhang X. ^{[1
]}

Kang Y. ^{[1
]}

Li J. ^{[1
]}

机构：

[1] Food Science and Engineering Institute of Bohai University， Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jin

来源：

Lü, Changxin (lvchangxin6666@163.com) | 1600年 / Chinese Institute of Food Science and Technology卷 / 17期

关键词：

Cellulase; Flavonoids; Hypoglycemic action; Red raspberry seeds;

D O I：

10.16429/j.1009-7848.2017.11.013

中图分类号：

学科分类号：

摘要：

The extraction technology of red raspberry seed flavonoids using enzymatic hydrolysis was studied, also identified its activity of vitro hypoglycemic. Based on single-factor test, cellulase-assisted extraction conditions of flaconoids were optimized by Box-Behnken of response surface experiment. The results showed: 0.01 mg/m L cellulase concentration, 55 ℃, 40 minutes, 5.5 p H, 60% volume fraction of ethanol and 1 : 40 g/m L sliod-liquid ratio. The highest dissolubility of flavonoids was 30.42 mg/g. The half maximal inhibitory concentration of flaconoids in restraing α-glucosidase and α-amylase was 3.46 mg/m L and 1.33 mg/m L. Thus red raspberry seed flavonoids have good hypoglycemic activity and are a natural herb with potential hypoglycemic activities. © 2017, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：99 / 107

页数：8

共 2 条

[1] Chen S., Xing X.H., Huang J.J., Et al., Enzyme-assisted extraction of flavonoids from Ginkgo billoba leaves: Improvement effect of flavonol transglycosylation catalyzed by Penicillium decumbens cellulase, Enzyme and Microbial Technology, 48, pp. 100-105, (2011)
[2] Kwon Y., Apostolidis E., Shetty K., Inhibitory potential of wine and tea againstα-glucosidase andα-amylase for management of hyperglycemia linked to type 2 diabetes, Journal of Food Biochemistry, 32, pp. 15-31, (2008)

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