Villa-Rodriguez, JA, Aydin, E, Gauer, JS orcid.org/0000-0002-0835-639X et al. (3 more authors) (2017) Green and Chamomile Teas, but not Acarbose, Attenuate Glucose and Fructose Transport via Inhibition of GLUT2 and GLUT5. Molecular Nutrition and Food Research, 61 (12). 1700566. ISSN 1613-4125
Abstract
1 Scope: High glycaemic sugars result in blood‐glucose spikes, while large doses of post‐prandial fructose inundate the liver, causing an imbalance in energy metabolism, both leading to increased risk of metabolic malfunction and type 2 diabetes. Acarbose, used for diabetes management, reduces post‐prandial hyperglycaemia by delaying carbohydrate digestion. 2 Methods and results: Chamomile and green teas both inhibited digestive enzymes (α‐amylase and maltase) related to intestinal sugar release, as already established for acarbose. However, acarbose had no effect on uptake of sugars using both differentiated human Caco‐2 cell monolayers and Xenopus oocytes expressing human glucose transporter‐2 (GLUT2) and GLUT5. Both teas effectively inhibited transport of fructose and glucose through GLUT2 inhibition, while chamomile tea also inhibited GLUT5. Long term incubation of Caco‐2/TC7 cells with chamomile tea for 16 h or 4 days did not enhance the observed effects, indicating that inhibition is acute. Sucrase activity was directly inhibited by green tea and acarbose, but not chamomile. 3 Conclusion: These findings show that chamomile and green teas are potential tools to manage absorption and metabolism of sugars with efficacy against high sugar bolus stress inflicted, for example, by high fructose syrups, where the drug acarbose would be ineffective.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2017 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim. This is the peer reviewed version of the following article: J. A. Villa‐Rodriguez, E. Aydin, J. S. Gauer, A. Pyner, G. Williamson, A. Kerimi, Mol. Nutr. Food Res. 2017, 61, 1700566. https://doi.org/10.1002/mnfr.201700566, which has been published in final form at https://doi.org/10.1002/mnfr.201700566. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | carbohydrates; flavonoids; polyphenols; sugar; tea |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Funding Information: | Funder Grant number EU - European Union 245199 EU - European Union 322467 |
Depositing User: | Symplectic Publications |
Date Deposited: | 25 Aug 2017 10:45 |
Last Modified: | 03 Sep 2018 00:39 |
Status: | Published |
Publisher: | Wiley |
Identification Number: | 10.1002/mnfr.201700566 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:120531 |