Inhibitory Activity of Chlorogenic Acids in Decaffeinated Green Coffee Beans against Porcine Pancreas Lipase and Effect of a Decaffeinated Green Coffee Bean Extract on an Emulsion of Olive Oil

Yusaku NARITA; Kazuya IWAI; Taiji FUKUNAGA; Osamu NAKAGIRI

doi:10.1271/bbb.120518

Food & Nutrition Science Notes

Inhibitory Activity of Chlorogenic Acids in Decaffeinated Green Coffee Beans against Porcine Pancreas Lipase and Effect of a Decaffeinated Green Coffee Bean Extract on an Emulsion of Olive Oil

Yusaku NARITA, Kazuya IWAI, Taiji FUKUNAGA, Osamu NAKAGIRI

著者情報

キーワード: coffee, decaffeinated green coffee bean extract, chlorogenic acid, emulsion, lipase inhibitor

ジャーナルフリー

2012 年 76 巻 12 号 p. 2329-2331

DOI https://doi.org/10.1271/bbb.120518

View "Advance Publication" version (December 7, 2012).

詳細

抄録

A decaffeinated green coffee bean extract (DGCBE) inhibited porcine pancreas lipase (PPL) activity with an IC₅₀ value of 1.98 mg/mL. Six different chlorogenic acids in DGCBE contributed to this PPL inhibition, accounting for 91.8% of the inhibitory activity. DGCBE increased the droplet size and decreased the specific surface area of an olive oil emulsion.

責任著者(Corresponding author)

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