Table 2.
Effect of selected food ingredients on amylase, trypsin, and chymotrypsin
| Sample | Amylasea | Trypsinb | Chymotrypsinb |
|---|---|---|---|
| Control | 35.0 ± 2.2 | 2.74 ± 0.85 | 3.75 ± 0.05 |
| Cardamom | 38.5 ± 2.5 (9%)* | 2.04 ± 0.13 (26%)** | 5.75 ± 0.03 (53%)* |
| Carom | 110.3 ± 5.5 (215%)* | 9.06 ± 0.02 (230%)* | 5.11 ± 0.01 (36%)* |
| Coriander | 108.3 ± 2.2 (210%)* | 7.26 ± 0.87 (165%)* | 4.98 ± 0.09 (33%)* |
| Cumin | 103.7 ± 5.5( 196%)* | 9.19 ± 0.02 (236%)* | 4.84 ± 0.02 (29%)* |
| Fennel | 164.6 ± 5.5 (370%)* | 8.59 ± 0.92 (213%)* | 4.39 ± 0.01 (17%)* |
| Fenugreek | 18.3 ± 0.4 (48%)** | 1.93 ± 0.73 (30%)** | 3.15 ± 0.14 (16%)** |
| Ginger | 180.9 ± 2.7 (417%)* | 6.47 ± 0.12 (136%)* | 6.48 ± 0.10 (73%)* |
| Liquorice | 33.5 ± 2.2 (4%)** | 5.32 ± 0.81 (94%)* | 5.58 ± 0.05 (49%)* |
| Orange | 112.6 ± 2.2 (222%)* | 6.88 ± 0.02 (151%)* | 5.98 ± 0.01 (59%)* |
| Papaya | 165.2 ± 10.2 (372%)* | 9.38 ± 0.20 (242%)* | 6.90 ± 0.09 (84%)* |
| Pepper | 72.3 ± 3.8 (106%)* | 7.67 ± 0.02 (180%)* | 5.82 ± 0.02 (55%)* |
| Pineapple | 186.3 ± 3.8 (432%)* | 9.64 ± 0.62 (252%)* | 6.96 ± 0.12 (86%)* |
| Star Anise | 85.5 ± 4.7 (144%)* | 7.41 ± 0.61 (170%)* | 4.44 ± 0.05 (18%)* |
| Tarragon | 31.5 ± 1.4 (10%)** | 4.68 ± 0.20 (71%)* | 5.35 ± 0.05 (43%)* |
| Turmeric | 86.0 ± 5.2 (146%)* | 6.74 ± 0.36 (146%)* | 5.28 ± 0.01 (41%)* |
| Valerian | 183.0 ± 4.1 (423%)* | 5.21 ± 0.70 (90%)* | 5.97 ± 0.15 (59%)* |
Values are mean ± SD of six independent determinations. Values in parentheses indicate % difference compared to control value
aExpressed in nmol maltose liberated/min/mg protein
bExpressed in nmol p-nitroaniline released/min/mg protein
*Significant increase over the control value (p ≤ 0.05)
**Significant decrease compared to control value (p ≤ 0.05)