Inhibitory effects of chickpea and Tribulus terrestris on lipase, alpha-amylase and alpha-glucosidase

Ercan P., EL S. N.

FOOD CHEMISTRY, vol.205, pp.163-169, 2016 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 205
  • Publication Date: 2016
  • Doi Number: 10.1016/j.foodchem.2016.03.012
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.163-169


The total saponin content and its in vitro bioaccessibilities in Tribulus terrestris and chickpea were determined by a static in vitro digestion method (COST FA1005 Action INFOGEST). Also, in vitro inhibitory effects of the chosen food samples on lipid and starch digestive enzymes were determined by evaluating the lipase, alpha-amylase and alpha-glucosidase activities. The tested T. terrestris and chickpea showed inhibitory activity against alpha-glucosidase (IC50 6967 +/- 343 and 2885 +/- 85.4 mu g/ml, respectively) and alpha-amylase (IC50 343 +/- 26.2 and 167 +/- 6.12 mu g/ml, respectively). The inhibitory activities of T. terrestris and chickpea against lipase were 15.3 +/- 2.03 and 9.74 +/- 1.09 mu g/ml, respectively. The present study provides the first evidence that these food samples (T. terrestris, chickpea) are potent inhibitors of key enzymes in digestion of carbohydrates and lipids in vitro. (C) 2016 Elsevier Ltd. All rights reserved.