Major water-soluble polyphenols, proanthocyanidins, in leaves of persimmon (Diospyros kaki) and their alpha-amylase inhibitory activity

Bioscience, Biotechnology, and Biochemistry
Kayoko KawakamiMasao Hirayama

Abstract

The amounts and compositions of polyphenol in persimmon leaves and persimmon leaf tea were investigated. The predominant polyphenols in fresh leaves were water-soluble, and the contents reached a maximum (2.40% w/w) in June, and then gradually decreased. Separation of them followed by thiolytic degradation revealed that the major components were unique proanthocyanidin oligomers consisting of four heterogeneous extension units, including epigallocatechin-3-O-gallate. Persimmon leaf tea also contained similar proanthocyanidins with similar compositional units. Oral administration of starch with polyphenol concentrate of persimmon leaf tea resulted in a significant and dose-dependent decrease in the blood glucose level in Wistar rats. This effect is considered to be due to inhibition of pancreas alpha-amylase. These results indicate that persimmon leaf tea containing peculiar proanthocyanidins has a significant role in suppressing blood glucose elevation after starch intake, and that the best harvest time is June.

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Citations

Feb 9, 2013·Critical Reviews in Food Science and Nutrition·Jianbo XiaoXiaoqing Chen
Apr 23, 2011·Bioscience, Biotechnology, and Biochemistry·Kayoko KawakamiMasao Hirayama
May 9, 2015·Molecular Medicine Reports·Ui-Jin BaeSoo-Wan Chae
Mar 18, 2011·Phytochemical Analysis : PCA·Kayoko KawakamiMasao Hirayama
Oct 19, 2016·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Derong LinSaiyan Chen
Nov 12, 2016·International Journal of Radiation Biology·Omaima M AshryAfrag Sh Abd El-Azime
Jan 13, 2017·Preventive Nutrition and Food Science·Myung-Sook ChoiUn Ju Jung
Mar 1, 2012·Preventive Nutrition and Food Science·Ji Ye MokSeon Il Jang
Feb 12, 2015·Food & Function·M Josepa SalvadóCinta Bladé
Jan 31, 2012·Integrative Biology : Quantitative Biosciences From Nano to Macro·Xiaoling Ni
Jan 24, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Young-Ran SongHee-Do Hong
Feb 19, 2019·Bioscience, Biotechnology, and Biochemistry·Eisuke Kato
Oct 29, 2011·Phytotherapy Research : PTR·Kathleen TerpendElodie Linares
Oct 6, 2012·Molecular Nutrition & Food Research·Sarah C ForesterJoshua D Lambert
Jan 29, 2020·International Journal of Food Sciences and Nutrition·Filis MorinaUmeo Takahama
Aug 27, 2014·Journal of Food Science·Kayoko KawakamiHideyuki Ito
Feb 26, 2019·Critical Reviews in Food Science and Nutrition·Lijun Sun, Ming Miao
Sep 29, 2018·Food Science and Biotechnology·Abul HossainJong-Kuk Kim
Feb 19, 2011·Journal of Agricultural and Food Chemistry·Dominic GrussuGordon J McDougall

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