Lou Wenjuan, Chen Yongsheng, Ma Hanjun, Liang Guizhao, Liu Benguo
1School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 China.
2Department of Food Science and Engineering, Jinan University, Guangzhou, 510632 China.
J Food Sci Technol. 2018 Sep;55(9):3640-3646. doi: 10.1007/s13197-018-3292-x. Epub 2018 Jul 11.
Tannic acid widely exists in plants, which forms a part of human diet. The antioxidant activity of tannic acid was evaluated by the chemical and cellular antioxidant assays. And its α-amylase inhibitory activity and behavior were also investigated. It was found that hydrogen- and electron donating capacities of tannic acid were higher than those of tertiary butylhydroquinone (TBHQ) based on reducing power, ABTS and DPPH radical scavenging assays. But for its low hydrophobic property, the antioxidant activity of tannic acid in linoleic acid system was inferior to that of TBHQ. In the cellular antioxidant assay, tannic acid showed the higher activity than gallic acid in the "PBS wash" protocol, which could attribute to its high binding capacity of cell membrane. Compared with acarbose, tannic acid possessed the stronger α-amylase inhibitory capacity. And the static fluorescence quenching of α-amylase in the presence of tannic acid could be also observed, which was caused by their binding interaction.
单宁酸广泛存在于植物中，是人类饮食的一部分。通过化学和细胞抗氧化试验评估了单宁酸的抗氧化活性。还研究了其α-淀粉酶抑制活性和行为。基于还原能力、ABTS和DPPH自由基清除试验发现，单宁酸的供氢和供电子能力高于叔丁基对苯二酚（TBHQ）。但由于其低疏水性，单宁酸在亚油酸体系中的抗氧化活性低于TBHQ。在细胞抗氧化试验中，在“PBS洗涤”方案中，单宁酸显示出比没食子酸更高的活性，这可能归因于其对细胞膜的高结合能力。与阿卡波糖相比，单宁酸具有更强的α-淀粉酶抑制能力。并且在单宁酸存在下还可观察到α-淀粉酶的静态荧光猝灭，这是由它们的结合相互作用引起的。
