Food Engineering Department, Engineering Faculty, Ege University, 35100 Bornova, Izmir, Turkey.
Int J Biol Macromol. 2018 Aug;115:933-939. doi: 10.1016/j.ijbiomac.2018.04.139. Epub 2018 Apr 28.
In this study, the aim was to determine the bioaccessibilities of carnosic acid in sage and rosemary and in vitro inhibitory effects of these samples on lipid and starch digestive enzymes by evaluating the lipase, α-amylase and α-glucosidase enzyme inhibition activities. The content of carnosic acid in rosemary (18.72 ± 0.33 mg/g) was found to be higher than that content of that in sage (3.76 ± 0.13 mg/g) (p < 0.05). The carnosic acid bioaccessibilities were found as 45.10 ± 1.88% and 38.32 ± 0.21% in sage and rosemary, respectively. The tested sage and rosemary showed inhibitory activity against α-glucosidase (Concentration of inhibitor required to produce a 50% inhibition of the initial rate of reaction - IC 88.49 ± 2.35, 76.80 ± 1.68 μg/mL, respectively), α-amylase (IC 107.65 ± 12.64, 95.65 ± 2.73 μg/mL, respectively) and lipase (IC 6.20 ± 0.63, 4.31 ± 0.62 μg/mL, respectively). Furthermore, to the best of our knowledge, this is the first work that carnosic acid standard equivalent inhibition capacities (CAEIC) for these food samples were determined and these values were in agreement with the IC values. These results show that sage and rosemary are potent inhibitors of lipase, α-amylase and α-glucosidase digestive enzymes.
在这项研究中，目的是通过评估脂肪酶、α-淀粉酶和α-葡萄糖苷酶的抑制活性，确定迷迭香和鼠尾草中的熊果酸的生物可给性以及这些样品对脂质和淀粉消化酶的体外抑制作用。结果发现迷迭香中的熊果酸含量（18.72±0.33mg/g）高于鼠尾草中的熊果酸含量（3.76±0.13mg/g）（p<0.05）。迷迭香和鼠尾草中的熊果酸生物可给性分别为 45.10±1.88%和 38.32±0.21%。测试的鼠尾草和迷迭香均对α-葡萄糖苷酶（产生 50%初始反应速率抑制所需抑制剂的浓度 - IC 88.49±2.35、76.80±1.68μg/mL）、α-淀粉酶（IC 107.65±12.64、95.65±2.73μg/mL）和脂肪酶（IC 6.20±0.63、4.31±0.62μg/mL）具有抑制作用。此外，据我们所知，这是首次确定这些食品样品中熊果酸标准等效抑制能力（CAEIC）的工作，并且这些值与 IC 值一致。这些结果表明，鼠尾草和迷迭香是脂肪酶、α-淀粉酶和α-葡萄糖苷酶消化酶的有效抑制剂。
