Journal of Food, Agriculture and Environment

Vol 11, Issue 2,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Inhibitory effect of polyphenol extracts from peanut shells on the activity of pancreatic α-amylase activity in vitro


Yali Yu 1, 2, Feng Gao 1*, Xuming Deng 2, 3, Xiujuan Pu 4, Mingdi Zhang 1, Yong Pang 1

Recieved Date: 2013-02-19, Accepted Date: 2013-04-28


Polyphenols possess many beneficial properties, for example, reducing the risk of heart diseases, and acting as natural antioxidants for the food. Polyphenols might possess antinutritional property by inhibiting digestive enzymes and reducing food digestibility. An ultrahigh pressure method was used for preparing polyphenol extracts from peanut shells (PPS). The highest yield of PPS was 71.3 mg of gallic acid equivalents (GAE)/g of shells under the optimized conditions (75% ethanol–water solution, 300 MPa, 4 min, 1:25 ration of solid to liquid). At the same time, the peaks of five representative fractions have been quantified comparing with standard sample (pyrogallol; catechol; phlorglucinol; quercetin; luteolin). So, polyphenols extracts from peanut shells (PPS) by ultrahigh pressure were assayed for inhibition of pancreatic α-amylase activity in vitro. Curve of kinetics of pancreatic α-amylase was drawn within 7 min. The time of reaction within 3 min is linear response. The concentration of enzyme was selected as 0.04 mg/mL and the reaction time was selected as 3 min for determination of enzymatic reaction kinetics for the following experiments. The results of the enzyme kinetic studies using Michaelis–Menten and Lineweaver–Burk equations showed the Vmax was 0.62 /min and the Km was 5.49 mg/ml, R2 = 0.9891. The straight line of curve through the origin when the reaction system with reversible inhibitors existed. Thus, it can be inferred from PPS against pancreatic α-amylase inhibition type is reversible inhibition.


Peanut shells, polyphenols, inhibition, pancreatic α-amylase, reversible

Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 2
Category: Food and Health
Pages: 38-42

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