Biology Reference
In-Depth Information
Lin (2010)
fortified wheat flour with different amount of green tea powder
in making a sponge cake and found that up to 20% green tea powder could
be added to give satisfactory results in terms of product quality.
Bajerska,
Mildner-szkudlarz, Jeszka, and Szwengiel (2010)
fortified green tea extract
(0.5%, 0.8%, and 1.1%) in the rye bread. The green tea extract improved
antioxidant activity of the resulting bread but negatively impacted its sensory
acceptability. The level of incorporation is limited to 0.8% (
Bajerska et al.,
2010
). The digestibility of these green tea fortified foods remains to be
studied.
5. CONCLUSIONS AND FUTURE OUTLOOK
Based on our analysis of the current literature, it becomes apparent that
the research direction on discovering novel starch hydrolase inhibitors from
edible botanical sources has been going on very strongly. New types of inter-
esting inhibitors have being reported in rapid pace in the past few years.
There are, however, more questions that need to be thoroughly investigated
in order to pave a clear pathway toward functional food products with starch
hydrolase inhibitor as active ingredients. Some of the areas to consider
include the following:
1.
Inhibition mechanisms of the newly identified inhibitors warrant further
investigation through enzyme inhibition kinetic study coupled with
in silico
molecular docking study of the interaction of the inhibitor with
the enzyme. This will help to understand the structural features of the
inhibitors that are important for their activity and give information on
rationale design or search new type of more potent inhibitors.
2.
Starch hydrolase from different sources has been shown to respond dif-
ferently toward given inhibitors. Therefore, it is imperative to use mam-
mal enzymes for measurement of the inhibition activity so that the data
obtained can be of relevance to the human system.
3.
So far, overwhelming efforts are spent on search for
a
-glucosidase inhib-
itors but much less attention has been paid on search for
a
-amylase inhib-
itors. Given the fact that clinically used
a
-glucosidase inhibitors (those
glycomimetics) have been shown to have side effects caused by gut
microflora fermentation of excessive oligosaccharides accumulated in
the small intestine due to the action of
a
-glucosidase inhibitors. Other
a
-glucosidase inhibitor, whether from an edible botanical source or
not, will have similar unwanted side effect. On the other hand, a selec-
tive
a
-amylase inhibitor may be able to avoid such problem, given that
