Effects of tea polyphenols on the activities of α-amylase, pepsin, trypsin and lipase

Tea polyphenols (TP) possess many beneficial properties, such as reducing the risk of cancer and heart diseases, and acting as natural antioxidants for the food industry. At the same time, tea polyphenols might inhibit digestive enzymes and reduce food digestibility. To explore this possible antinutritional property, the effects of tea polyphenols on the activity of four typical digestive enzymes were investigated. HPLC analysis of the tea polyphenols extracted from Chinese green tea indicated that their catechin content was 93.6% (w/w), and that the content of ester bond-containing polyphenols was more than 82%. Measurement of the interaction of gelatin with tea polyphenols was first carried out, in order to model enzyme protein–TP interaction. It proved that tea polyphenols were capable of binding and precipitating protein, suggesting a potential ability of TP to denature digestive enzymes. In addition, the inhibitory effects of tea polyphenols on α-amylase, pepsin, trypsin and lipase were studied. In the presence of 0.05 mg/ml tea polyphenols, the inhibition ratios of α-amylase, pepsin, trypsin and lipase were, respectively, 61%, 32%, 38% and 54%, suggesting that TP might possess antinutritional properties.