Hirota Sachiko, Takahama Umeo
Department of Health and Nutrition Care, Faculty of Allied Health Sciences, University of East Asia , Shimonoseki 751-8503, Japan.
J Agric Food Chem. 2017 Mar 15;65(10):2172-2179. doi: 10.1021/acs.jafc.6b05442. Epub 2017 Mar 1.
Flavonoids of adzuki bean bind to starch when the beans are cooked with rice. The purpose of this study is to show that adzuki flavonoids can suppress pancreatin-induced digestion of cooked rice starch. The diethyl ether extract of water boiled with adzuki bean inhibited starch digestion, and quercetin and a cyanidin-catechin conjugate (vignacyanidin) but not taxifolin in the extract contributed to the inhibition. The order of their inhibitory effects (taxifolin < quercetin < vignacyanidin) suggested that the effects increased with an increase in their hydrophobicity. The diethyl ether extract also inhibited the starch digestion of cooked rice preincubated in artificial gastric juice, and the level of inhibition was decreased by nitrite. The decrease was due to nitrite-induced consumption of quercetin and vignacyanidin. Taking these results into account, we discuss mechanisms of quercetin- and vignacyanidin-dependent inhibition of starch digestion and the possibility of the decrease in their inhibitory effects by nitrite in the stomach.
当红豆与大米一起煮时，红豆中的类黄酮会与淀粉结合。本研究的目的是表明红豆类黄酮可以抑制胰酶诱导的熟米饭淀粉消化。用红豆水煮的二乙醚提取物可抑制淀粉消化，提取物中的槲皮素和矢车菊素 - 儿茶素共轭物（红豆花色苷）而非紫杉叶素对这种抑制作用有贡献。它们的抑制作用顺序（紫杉叶素＜槲皮素＜红豆花色苷）表明，随着疏水性增加，抑制作用增强。二乙醚提取物还抑制了在人工胃液中预孵育的熟米饭的淀粉消化，并且亚硝酸盐降低了抑制水平。这种降低是由于亚硝酸盐诱导的槲皮素和红豆花色苷的消耗。考虑到这些结果，我们讨论了槲皮素和红豆花色苷依赖性抑制淀粉消化的机制以及胃中亚硝酸盐降低其抑制作用的可能性。
