Table 5.
In vitro enzyme inhibitory activities against lipase, α-amylase, α-glucosidase, angiotensin-converting enzyme (ACE), acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and β-secretase (BACE-1) in fresh, steamed, and fermented tea leaves.
| Tea Leaves | % Inhibition | ||||||
|---|---|---|---|---|---|---|---|
| 1 Lipase | 2 α-Amylase | 2 α-Glucosidase | 3 ACE | 1 AChE | 1 BChE | 4 BACE-1 | |
| Fresh | 12.27 ± 0.92 c | 20.65 ± 1.95 a | 72.72 ± 1.17 b | 77.43 ± 2.61 c | 59.13 ± 1.03 c | 17.80 ± 1.22 c | 90.70 ± 0.49 a |
| Steamed | 50.37 ± 3.12 a | 21.02 ± 1.16 a | 84.41 ± 3.31 a | 90.91 ± 0.68 b | 61.75 ± 2.34 b | 37.12 ± 2.12 b | 80.47 ± 0.99 b |
| Fermented | 39.06 ± 0.21 b | 15.60 ± 1.30 b | 62.04 ± 2.73 c | 92.54 ± 2.70 a | 90.19 ± 2.84 a | 66.58 ± 6.52 a | 67.89 ± 4.26 c |
All data are shown as the mean ± standard deviation (SD) of triplicate experiments (n = 3). The letters indicate significant differences (p < 0.05) of different samples in the same enzyme assay using one-way analysis of variance (ANOVA) and Duncan’s multiple comparison test. 1 Final concentration = 1.00 mg/mL; 2 final concentration = 1.25 mg/mL; 3 final concentration = 1.11 mg/mL; 4 final concentration = 8.00 mg/mL.