TANNINS FROM DIFFERENT FOODSTUFFS AS TRYPSIN INHIBITORS.
 
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Pol. J. Food Nutr. Sci. 2004;54(1):51–55
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ABSTRACT
The trypsin inhibitory effect of phenolic extracts from different plant foodstuffs: two bean varieties, black and green tea and quince fruits as well as of standard phenolic compounds: (+)catechin, (-)epicatechin, gallic acid and tannic acid, was investigated. Monomeric tannin precursors exhibited 1000-times lower activity in the trypsin inhibition than high-molecular tannic acid. All of the plant phenolic extracts used in the experiments showed high level of the trypsin inhibition except for white bean one. Black tea polyphenols exhibited the highest inhibitory potency. The salting out of high molecular polyphenols reduced trypsin inhibiting effect of the examined extracts by 14-68%.
ISSN:1230-0322