Table 2.
Effects of procyanidins with different degrees of polymerization on digestive enzyme activity in mice 1.
| Relative Enzyme Activity | Control Group | Low-Polymer Group | Rate of Inhibition of Digestive Enzyme Activity in the Low-Polymer Group | High-Polymer Group | Degree of Digestive Enzyme Activity Inhibition in the High-Polymer Group |
|---|---|---|---|---|---|
| α-amylase activity in small intestine | 0.34 ± 0.05 a | 0.27 ± 0.06 b | 21% | 0.20 ± 0.03 c | 41% |
| α-amylase activity in the pancreas | 0.47 ± 0.05 a | 0.35 ± 0.04 b | 26% | 0.26 ± 0.04 c | 45% |
| Pancrelipase activity in the small intestine | 2.21 ± 0.08 a | 2.05 ± 0.2 a | 7% | 1.99 ± 0.16 a | 10% |
| Pancrelipase activity in the pancreas | 3.28 ± 0.21 a | 2.95 ± 0.25 a | 10% | 2.84 ± 0.39 a | 13% |
a, b Different superscripts in the same line indicate significant differences (p < 0.05); digestive enzyme activity unit (U mg prot−1). 1 The rate of inhibition by proanthocyanidins with different degrees of polymerization on digestive enzyme activity = (Digestive enzyme activity of control group—Digestive enzyme activity of experimental group)/Digestive enzyme activity of control group.