Active substances and in vitro anti-diabetic effects of a traditional folk remedy Bian-Que Triple-Bean Soup as affected by the boiling time

doi:10.1039/c3fo30303a

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Status	已发表Published
Title	Active substances and in vitro anti-diabetic effects of a traditional folk remedy Bian-Que Triple-Bean Soup as affected by the boiling time
Creator	Song, Yang; Xu, Baojun; Cai, Weixi
Date Issued	2013-03-25
Source Publication	Food and Function
ISSN	2042-6496
Volume	4 Issue:4 Pages:635-643
Abstract	Bian-Que Triple-Bean Soup (Bian-Que San Dou Yin in Chinese) is a folk remedy which has been used for thousands of years in the practices of traditional Chinese medicine. The objectives of the current study were aimed to determine in vitro anti-diabetic effects and to find out the optimal cooking time for retaining active substances. α-Glycosidase in vitro inhibitory capacities and DPPH free radical scavenging capacities, and contents of active substances including total phenolics, saponin, tannin and monomeric anthocyanin, were determined with colorimetric methods. The results revealed that Bian-Que Triple-Bean Soup boiled for 30 min has the most effective impact on α-glycosidase inhibition. n-Butanol-soluble and water extract fractions showed relatively higher α-glycosidase inhibitory activity (17.4% and 11.2%, respectively) than that (2.56% and 5.32%, respectively) of hexane-soluble and dichloromethane-soluble fractions. Degradation was observed for those thermally unstable substances (TPC, tannin, and anthocyanin) by extending the boiling time; however, there were no obvious changes for thermo-stable substances (saponin). © 2013 The Royal Society of Chemistry.
DOI	10.1039/c3fo30303a
URL	View source
Indexed By	SCIE
Language	英语English
WOS Research Area	Biochemistry & Molecular Biology ; Food Science & Technology
WOS Subject	Biochemistry & Molecular Biology ; Food Science & Technology
WOS ID	WOS:000316690600015
Citation statistics	Cited Times:9[WOS] [WOS Record] [Related Records in WOS]
Document Type	Journal article
Identifier	http://repository.uic.edu.cn/handle/39GCC9TT/1634
Collection	Faculty of Science and Technology
Corresponding Author	Xu, Baojun
Affiliation	Food Science and Technology Program,Beijing Normal University-Hong Kong Baptist University United International College,28, Jinfeng Road, Tangjiawan,Zhuhai, Guangdong, 519085,China
First Author Affilication	Beijing Normal-Hong Kong Baptist University
Corresponding Author Affilication	Beijing Normal-Hong Kong Baptist University
Recommended Citation GB/T 7714	Song, Yang,Xu, Baojun,Cai, Weixi. Active substances and in vitro anti-diabetic effects of a traditional folk remedy Bian-Que Triple-Bean Soup as affected by the boiling time[J]. Food and Function, 2013, 4(4): 635-643.
APA	Song, Yang, Xu, Baojun, & Cai, Weixi. (2013). Active substances and in vitro anti-diabetic effects of a traditional folk remedy Bian-Que Triple-Bean Soup as affected by the boiling time. Food and Function, 4(4), 635-643.
MLA	Song, Yang,et al."Active substances and in vitro anti-diabetic effects of a traditional folk remedy Bian-Que Triple-Bean Soup as affected by the boiling time". Food and Function 4.4(2013): 635-643.

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