Oligomeric Procyanidins in Apple Polyphenol Are Main Active Components for Inhibition of Pancreatic Lipase and Triglyceride Absorption

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• 作者：Hiroshi Sugiyama ; Yoko Akazome ; Toshihiko Shoji ; Atsuko Yamaguchi ; Masaaki Yasue ; Tomomasa Kanda ; Yasuyuki Ohtake
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：May 30, 2007
• 年：2007
• 卷：55
• 期：11
• 页码：4604 - 4609
• 全文大小：88K
• 年卷期：v.55,no.11(May 30, 2007)
• ISSN：1520-5118

文摘

Inhibitory effects of apple polyphenol extract (AP) and procyanidin contained in AP on in vitro pancreaticlipase activity and in vivo triglyceride absorption in mice and humans were examined. AP andprocyanidin considerably inhibited in vitro pancreatic lipase activity. However, polyphenols, exceptfor procyanidin, in AP (i.e., catechins, chalcones, and phenol carboxylic acids) showed weak inhibitoryactivities on pancreatic lipase. Procyanidins separated by normal-phase chromatography accordingto the degree of polymerization were also examined. Inhibitory effects of procyanidins increasedaccording to the degree of polymerization from dimer to pentamer. On the other hand, pentamer orgreater procyanidins showed maximal inhibitory effects on pancreatic lipase. These results suggestedthat with respect to in vitro pancreatic lipase inhibition, the degree of polymerization was an importantfactor and oligomeric procyanidin mainly contributed. Next, we performed a triglyceride tolerancetest in mice and humans. Simultaneous ingestion of AP and triglyceride significantly inhibited anincrease of plasma triglyceride levels in both models. These results suggested that the oligomericprocyanidins contained in AP inhibited triglyceride absorption by inhibiting pancreatic lipase activityin mice and humans.