Inhibitory effect of chlorogenic acid on digestion of potato starch.
The effect of the chlorogenic acid isomer 5-O-caffeoylquinic acid (5-CQA) on digestion of potato starch by porcine pancreatic alpha amylase (PPAA) was investigated using isolated starch and cooked potato tuber as substrates. In vitro digestion was performed on five varieties of potato with varying phenolic content. Co- and pre-incubation of PPAA with 5-CQA significantly reduced PPAA activity in a dose dependent manner with an IC50 value of about 2mgmL(-1). Lineweaver-Burk plots indicated that 5-CQA exerts a mixed type inhibition as km increased and Vmax decreased. The total polyphenol content (TPC) of peeled tuber tissue ranged from 320.59 to 528.94mg 100g(-1)dry weight (DW) in raw tubers and 282.03-543.96mg 100g(-1)DW in cooked tubers. With the exception of Désirée, TPC and 5-CQA levels decreased after cooking. Principle component analysis indicated that digestibility is affected by multiple factors including phenolic, dry matter and starch content.
['Karim|Zida|Z|', 'Holmes|Melvin|M|', 'Orfila|Caroline|C|']
D000818:Animals D002726:Chlorogenic Acid D003296:Cooking D004063:Digestion D035281:Plant Tubers D059808:Polyphenols D011801:Quinic Acid D011198:Solanum tuberosum D013213:Starch D000516:alpha-Amylases
Chlorogenic acid Digestion Potato Starch Alpha amylase Polyphenol Enzyme kinetics Solanum tuberosum