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Oligomeric procyanidins in apple polyphenol are main active components for inhibition of pancreatic lipase and triglyceride absorption.
J Agric Food Chem. 2007 May 30; 55(11):4604-9.JA

Abstract

Inhibitory effects of apple polyphenol extract (AP) and procyanidin contained in AP on in vitro pancreatic lipase activity and in vivo triglyceride absorption in mice and humans were examined. AP and procyanidin considerably inhibited in vitro pancreatic lipase activity. However, polyphenols, except for procyanidin, in AP (i.e., catechins, chalcones, and phenol carboxylic acids) showed weak inhibitory activities on pancreatic lipase. Procyanidins separated by normal-phase chromatography according to the degree of polymerization were also examined. Inhibitory effects of procyanidins increased according to the degree of polymerization from dimer to pentamer. On the other hand, pentamer or greater procyanidins showed maximal inhibitory effects on pancreatic lipase. These results suggested that with respect to in vitro pancreatic lipase inhibition, the degree of polymerization was an important factor and oligomeric procyanidin mainly contributed. Next, we performed a triglyceride tolerance test in mice and humans. Simultaneous ingestion of AP and triglyceride significantly inhibited an increase of plasma triglyceride levels in both models. These results suggested that the oligomeric procyanidins contained in AP inhibited triglyceride absorption by inhibiting pancreatic lipase activity in mice and humans.

Authors+Show Affiliations

Fundamental Research Laboratory, Asahi Breweries Limited, I-21, Midori 1-chome, Moriya-shi, Ibaraki 302-0106, Japan. hiroshi.sugiyama@asahibeer.co.jpNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17458979

Citation

Sugiyama, Hiroshi, et al. "Oligomeric Procyanidins in Apple Polyphenol Are Main Active Components for Inhibition of Pancreatic Lipase and Triglyceride Absorption." Journal of Agricultural and Food Chemistry, vol. 55, no. 11, 2007, pp. 4604-9.
Sugiyama H, Akazome Y, Shoji T, et al. Oligomeric procyanidins in apple polyphenol are main active components for inhibition of pancreatic lipase and triglyceride absorption. J Agric Food Chem. 2007;55(11):4604-9.
Sugiyama, H., Akazome, Y., Shoji, T., Yamaguchi, A., Yasue, M., Kanda, T., & Ohtake, Y. (2007). Oligomeric procyanidins in apple polyphenol are main active components for inhibition of pancreatic lipase and triglyceride absorption. Journal of Agricultural and Food Chemistry, 55(11), 4604-9.
Sugiyama H, et al. Oligomeric Procyanidins in Apple Polyphenol Are Main Active Components for Inhibition of Pancreatic Lipase and Triglyceride Absorption. J Agric Food Chem. 2007 May 30;55(11):4604-9. PubMed PMID: 17458979.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Oligomeric procyanidins in apple polyphenol are main active components for inhibition of pancreatic lipase and triglyceride absorption. AU - Sugiyama,Hiroshi, AU - Akazome,Yoko, AU - Shoji,Toshihiko, AU - Yamaguchi,Atsuko, AU - Yasue,Masaaki, AU - Kanda,Tomomasa, AU - Ohtake,Yasuyuki, Y1 - 2007/04/26/ PY - 2007/4/27/pubmed PY - 2007/9/7/medline PY - 2007/4/27/entrez SP - 4604 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 11 N2 - Inhibitory effects of apple polyphenol extract (AP) and procyanidin contained in AP on in vitro pancreatic lipase activity and in vivo triglyceride absorption in mice and humans were examined. AP and procyanidin considerably inhibited in vitro pancreatic lipase activity. However, polyphenols, except for procyanidin, in AP (i.e., catechins, chalcones, and phenol carboxylic acids) showed weak inhibitory activities on pancreatic lipase. Procyanidins separated by normal-phase chromatography according to the degree of polymerization were also examined. Inhibitory effects of procyanidins increased according to the degree of polymerization from dimer to pentamer. On the other hand, pentamer or greater procyanidins showed maximal inhibitory effects on pancreatic lipase. These results suggested that with respect to in vitro pancreatic lipase inhibition, the degree of polymerization was an important factor and oligomeric procyanidin mainly contributed. Next, we performed a triglyceride tolerance test in mice and humans. Simultaneous ingestion of AP and triglyceride significantly inhibited an increase of plasma triglyceride levels in both models. These results suggested that the oligomeric procyanidins contained in AP inhibited triglyceride absorption by inhibiting pancreatic lipase activity in mice and humans. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17458979/Oligomeric_procyanidins_in_apple_polyphenol_are_main_active_components_for_inhibition_of_pancreatic_lipase_and_triglyceride_absorption_ L2 - https://doi.org/10.1021/jf070569k DB - PRIME DP - Unbound Medicine ER -