THE DIGESTIVE INHIBITION OF CASTELLA WITH CHLOROPHYLL INGREDIENTS

Man Kyu Huh*

ABSTRACT

This study analyzes the degree of inhibitory effects of α-amylase and α-glucosidase when vegetable ingredients such as mugwort, green tea, and chlorella are added to castella cakes. They have a lot of dietary fiber as food ingredients. After preparing castella with these ingredients, water and ethanol were used as solvents, respectively, to extract the composition affecting these enzymes. α-amylase inhibitory activity of water extract for mugwort, green tea, and chlorella castellas were evaluated 60.2%, 54.9%, and 38.1% at 1.0 mg/ml, respectively. α-amylase inhibitory activity of ethanol extract for mugwort, green tea, and castella were evaluated 62.1%, 56.5%, and 41.3% at 1.0 mg/ml, respectively. The α-amylase inhibitory activity of the mugwort was higher than those of green tea and chlorella. There was no significant difference among three groups (p>0.05). α-glucosidase inhibition of water extract for mugwort castella evaluated 12.6% at 0.25 mg/ml and 57.0% at 1.0 mg/ml. α-amylase inhibitory activity of ethanol extract for mugwort, green tea, and castella were evaluated 58.2%, 54.9%, and 52.0% at 1.0 mg/ml, respectively. Vegetable materials such as mugwort, green tea, and chlorella are believed to be able to slightly control the factors of obesity by delaying or inhibiting digestive absorption to give a feeling of satiety.

Keywords: ?-amylase, ?-glucosidase, Castella, Chlorella, Green tea, Mugwort.