In-Vitro Inhibition of Human Lipase PS by Polyphenols From Kiwi Fruit

Eidenberger Thomas, Selg Manuel, Fuerst Sigrid, Krennhuber Klaus

Abstract


Polyphenols are widely distributed in higher plants. It is well recognized that they are responsible for many beneficial effects observed in humans after ingestion of vegetables and fruits. Kiwis (Actinidia chinensis) are an increasingly popular fruit in Europe and contain a wide range of polyphenols.

Different preparations from kiwi fruits were compared for the content of soluble and condensed polyphenols and tested in-vitro for inhibition of human pancreatic lipase. It is shown that human pancreatic lipase is substantially inhibited by kiwi polyphenols as long as the proportion of condensed polyphenols remains intact. Lipase inhibition is negligible when condensed polyphenols are hydrolysed by acidic treatment. It was also demonstrated that Kiwi polyphenols do not precipitate proteins as described for the tannin class of condensed polyphenols. Hence, the inhibitory effect of condensed Kiwi polyphenols is not considered to be related to unspecific enzyme inactivation by a tannin-like effect.


Keywords


human lipase PS, inhibition, polyphenols, enzyme assay, Kiwi, actinidia chinensis

Full Text: PDF DOI: 10.5539/jfr.v3n4p71

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Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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