지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.26 No.3
- 발행연도
- 2021.9
- 수록면
- 338 - 345 (8page)
이용수
초록· 키워드
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Coffee consumption has been linked to a low risk of metabolic syndrome. However, evidence supporting its anti-hyperglycaemic and anti-hyperlipidaemic activities remain poorly defined. The ultrasound-assisted extraction (UAE) technique has been shown to achieve high yields of bioactive compounds in coffee, with preserved functionality. The goal of the present study was to determine the effect of various coffee roasting extracts using UAE on their anti-hyperglycaemic and anti-hyperlipidaemic properties. We examined α-amylase and α-glucosidase, micelle size, micelle solubility, and pancreatic lipase activities. Coffee roasting degrees were classified as light coffee (LC), medium coffee (MC), and dark coffee (DC). We showed that DC at 80℃ for 10 min, 40℃ for 20 min, and 20℃ for 20 min has a high potency to inhibit α-amylase, α-glucosidase, and pancreatic lipase activities by 33.79±3.25%, 19.68±1.43%, and 36.63±1.58%, respectively. LC enhanced cholesterol micelle size and suppressed cholesterol micelle solubility, which suggests that coffee roasting may enhance anti-hyperglycaemic and anti-hyperlipidaemic activities.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS
DISCUSSION
REFERENCES
참고문헌 (42)
참고문헌 신청
Alberti KG / 2009 / Harmonizing the metabolic syndrome : a joint interim statement of the International Diabetes Federation Task Force on Epidemiology and Prevention; National Heart, Lung, and Blood Institute; American Heart Association;World Heart Federation; International Atherosclerosis Society; and International Association for the Study of Obesity / Circulation 120:1640~1645
Alongi M / 2018 / Effect of coffee roasting on in vitro α-glucosidase activity : inhibition and mechanism of action / Food Res Int 111:480~487
Marilisa Alongi / 2021 / In vitro digestion nullified the differences triggered by roasting in phenolic composition and α-glucosidase inhibitory capacity of coffee / Food Chemistry 342:128289
Annuzzi G / 2014 / Diets naturally rich in polyphenols improve fasting and postprandial dyslipidemia and reduce oxidative stress : a randomized controlled trial / Am J Clin Nutr 99:463~471
Caraway WT / 1959 / A stable starch substrate for the determination of amylase in serum and other body fluids / Am J Clin Pathol 32:97~99
Alongi M / 2018 / Effect of coffee roasting on in vitro α-glucosidase activity : inhibition and mechanism of action / Food Res Int 111:480~487
Marilisa Alongi / 2021 / In vitro digestion nullified the differences triggered by roasting in phenolic composition and α-glucosidase inhibitory capacity of coffee / Food Chemistry 342:128289
Annuzzi G / 2014 / Diets naturally rich in polyphenols improve fasting and postprandial dyslipidemia and reduce oxidative stress : a randomized controlled trial / Am J Clin Nutr 99:463~471
Caraway WT / 1959 / A stable starch substrate for the determination of amylase in serum and other body fluids / Am J Clin Pathol 32:97~99
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