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KMID : 1134820080370010042
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 1 p.42 ~ p.47
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α-Amylase Inhibitory Activity of Flower and Leaf Extracts from Buckwheat (Fagopyrum esculentum)
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Lee Myung-Heon
Lee Jung-Sun
Yang Hee-Chul
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Abstract
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Prevention of postprandial hyperglycemia is important, as it is implicated in the development of macroand microvascular complications associated with diabetes. An inhibitor of α-amylase which acts in the first step of carbohydrate digestion, is expected to be a suppressor of postprandial hyperglycemia. This study investigated the porcine pancreatic α-amylase inhibitory activity of the extracts from buckwheat (Fagopyrum esculentum) flower, leaf, stem and grain. Flower, leaf, stem and grain of buckwheat were extracted by water and ethanol (40%, 70%, 100%), respectively. Flower and leaf extracts were more effective α-amylase inhibitors than stem and grain extracts in all tested solutions. Ethanol extracts were more effective than water extracts or powders on the α-amylase inhibitory activities. At concentrations of 0.5%～10% (w/w, starch basis), the flower extracts of 40%, 70% and 100% ethanol lowered the enzyme activity by about 90% and the results
were similar to the values of acarbose. At the same concentrations, the leaf extracts of 100% ethanol lowered the enzyme activity by about 90%. These results suggest that buckwheat flower and leaf ethanol extracts may delay carbohydrate digestion and lower postprandial hyperglycemia.
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KEYWORD
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buckwheat flower, buckwheat leaf, α-amylase inhibitor, postprandial hyperglycemia
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