Jump to Main Content
Inhibition of Gastrointestinal Lipolysis by Green Tea, Coffee, and Gomchui (Ligularia fischeri) Tea Polyphenols during Simulated Digestion
- Cha, Kwang
Hyun, Song, Dae-Geun, Kim, Sang Min, Pan, Cheol-Ho
- Journal of agricultural and food chemistry 2012 v.60 no.29 pp. 7152-7157
- Ligularia, absorption, beverages, bioavailability, digestion, gastrointestinal system, green tea, inhibitory concentration 50, isomers, lipolysis, polyphenols, triacylglycerol lipase
- Green tea, coffee, and gomchui (Ligularia fischeri) tea, which are rich in polyphenols, may exhibit antiobesity effects by inhibiting pancreatic lipase. However, the bioavailability of some polyphenols is poor due to either degradation or absorption difficulties in the gastrointestinal tract, thus making their beneficial effects doubtful. This study was conducted to evaluate the inhibitory effect of three beverages on lipolysis and the contribution of their major polyphenols during simulated digestion. During simulated digestion, gomchui tea was the most potent at inhibiting gastrointestinal lipolysis, whereas green tea was the least potent. The strongest lipase inhibitor among purified major polyphenols was a green tea polyphenol, (−)-epigallocatechin gallate (EGCG, IC₅₀ = 1.8 ± 0.57 μM), followed by di-O-caffeoylquinic acid isomers (DCQA, IC₅₀ from 12.7 ± 4.5 to 40.4 ± 2.3 μM), which are gomchui tea polyphenols. However, the stability of DCQA was greater than that of EGCG when subjected to simulated digestion. Taken together, gomchui tea, which has DCQA as the major polyphenol, showed stronger lipolysis inhibitory activity during simulated digestion compared to both green tea and coffee.