Inhibition of key digestive enzymes by cocoa extracts and procyanidins

Yeyi Gu; William J. Hurst; David A. Stuart; Joshua D. Lambert

doi:10.1021/jf200180n

Inhibition of key digestive enzymes by cocoa extracts and procyanidins

Yeyi Gu, William J. Hurst, David A. Stuart, Joshua D. Lambert

Research output: Contribution to journal › Article › peer-review

147 Scopus citations

Abstract

This study determined the in vitro inhibitory effects of cocoa extracts and procyanidins against pancreatic a-amylase (PA), pancreatic lipase (PL), and secreted phospholipase A₂ (PLA₂) and characterized the kinetics of such inhibition. Lavado, regular, and Dutch-processed cocoa extracts as well as cocoa procyanidins (degree of polymerization (DP) = 2-10) were examined. Cocoa extracts and procyanidins dose-dependently inhibited PA, PL, and PLA₂. Lavado cocoa extract was the most potent inhibitor (IC ₅₀ = 8.5-47μg/mL). An inverse correlation between log IC ₅₀ and DP (R² < 0.93) was observed. Kinetic analysis suggested that regular cocoa extract, the pentamer, and decamer inhibited PL activity in a mixed mode. The pentamer and decamer noncompetitively inhibited PLA₂ activity, whereas regular cocoa extract inhibited PLA ₂ competitively. This study demonstrates that cocoa polyphenols can inhibit digestive enzymes in vitro and may, in conjunction with a low-calorie diet, play a role in body weight management.

Original language	English (US)
Pages (from-to)	5305-5311
Number of pages	7
Journal	Journal of agricultural and food chemistry
Volume	59
Issue number	10
DOIs	https://doi.org/10.1021/jf200180n
State	Published - May 25 2011

All Science Journal Classification (ASJC) codes

General Chemistry
General Agricultural and Biological Sciences

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10.1021/jf200180n

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title = "Inhibition of key digestive enzymes by cocoa extracts and procyanidins",

abstract = "This study determined the in vitro inhibitory effects of cocoa extracts and procyanidins against pancreatic a-amylase (PA), pancreatic lipase (PL), and secreted phospholipase A2 (PLA2) and characterized the kinetics of such inhibition. Lavado, regular, and Dutch-processed cocoa extracts as well as cocoa procyanidins (degree of polymerization (DP) = 2-10) were examined. Cocoa extracts and procyanidins dose-dependently inhibited PA, PL, and PLA2. Lavado cocoa extract was the most potent inhibitor (IC 50 = 8.5-47μg/mL). An inverse correlation between log IC 50 and DP (R2 < 0.93) was observed. Kinetic analysis suggested that regular cocoa extract, the pentamer, and decamer inhibited PL activity in a mixed mode. The pentamer and decamer noncompetitively inhibited PLA2 activity, whereas regular cocoa extract inhibited PLA 2 competitively. This study demonstrates that cocoa polyphenols can inhibit digestive enzymes in vitro and may, in conjunction with a low-calorie diet, play a role in body weight management.",

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AU - Gu, Yeyi

AU - Hurst, William J.

AU - Stuart, David A.

AU - Lambert, Joshua D.

PY - 2011/5/25

Y1 - 2011/5/25

N2 - This study determined the in vitro inhibitory effects of cocoa extracts and procyanidins against pancreatic a-amylase (PA), pancreatic lipase (PL), and secreted phospholipase A2 (PLA2) and characterized the kinetics of such inhibition. Lavado, regular, and Dutch-processed cocoa extracts as well as cocoa procyanidins (degree of polymerization (DP) = 2-10) were examined. Cocoa extracts and procyanidins dose-dependently inhibited PA, PL, and PLA2. Lavado cocoa extract was the most potent inhibitor (IC 50 = 8.5-47μg/mL). An inverse correlation between log IC 50 and DP (R2 < 0.93) was observed. Kinetic analysis suggested that regular cocoa extract, the pentamer, and decamer inhibited PL activity in a mixed mode. The pentamer and decamer noncompetitively inhibited PLA2 activity, whereas regular cocoa extract inhibited PLA 2 competitively. This study demonstrates that cocoa polyphenols can inhibit digestive enzymes in vitro and may, in conjunction with a low-calorie diet, play a role in body weight management.

AB - This study determined the in vitro inhibitory effects of cocoa extracts and procyanidins against pancreatic a-amylase (PA), pancreatic lipase (PL), and secreted phospholipase A2 (PLA2) and characterized the kinetics of such inhibition. Lavado, regular, and Dutch-processed cocoa extracts as well as cocoa procyanidins (degree of polymerization (DP) = 2-10) were examined. Cocoa extracts and procyanidins dose-dependently inhibited PA, PL, and PLA2. Lavado cocoa extract was the most potent inhibitor (IC 50 = 8.5-47μg/mL). An inverse correlation between log IC 50 and DP (R2 < 0.93) was observed. Kinetic analysis suggested that regular cocoa extract, the pentamer, and decamer inhibited PL activity in a mixed mode. The pentamer and decamer noncompetitively inhibited PLA2 activity, whereas regular cocoa extract inhibited PLA 2 competitively. This study demonstrates that cocoa polyphenols can inhibit digestive enzymes in vitro and may, in conjunction with a low-calorie diet, play a role in body weight management.

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JO - Journal of agricultural and food chemistry

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Inhibition of key digestive enzymes by cocoa extracts and procyanidins

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