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KMID : 1134820200490010111
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 1 p.111 ~ p.118
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α-Glucosidase and α-Amylase Inhibitory Activities of (+)-Catechin Oligomer Induced by Plasma-Treatment
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Jeong Gyeong-Han
Kim Tae-Hoon
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Abstract
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A dielectric barrier discharge (DBD) plasma treatment is an advanced technology used to improve safety and prolong the shelf life of various minimally processed foods. This study examined the enhancement of anti-diabetic capacity and the oligomerization of (+)-catechin induced by DBD plasma. Plasma-induced structural changes of (+)-catechin resulted in the isolation of five methylene-bridge flavan 3-ol oligomers: methylenetetracatechin (1), methylenetricatechin (2), bis 6,8’-catechinylmethane (3), methylenebicatechin (4), and bis 8,8’-catechinylmethane (5). The structures of the oligomerization products were confirmed by an interpretation of the NMR and FABMS spectroscopic data. The anti-diabetic properties were measured using α-glucosidase and α-amylase inhibition assays. Among the newly generated products, tetramer (1) of (+)-catechin showed significant improvement of the inhibitory effects against α-glucosidase and α-amylase with IC50 values of 0.5±0.1 and 21.9±1.6 μM, respectively, compared to the parent (+)-catechin. These results provide evidence that the oligomerization of (+)-catechin induced by a plasma-treatment might enhance the anti-diabetic inhibitory efficacy.
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KEYWORD
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plasma treatment, (+)-catechin, oligomerization, α-glucosidase, α-amylase
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