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

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Food & Function Vol - 4 Issue - 3

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

Content Provider	Royal Society of Chemistry (RSC)
Author	Cai, Weixi Song, Yang Xu, Baojun
Copyright Year	2013
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).
Starting Page	635
Ending Page	643
Page Count	9
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	4
Issue Number	4
Journal	Food & Function
DOI	10.1039/c3fo30303a
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Que Bean Soup Que San Dou Yin Traditional Chinese medicine DPPH Free-radical halogenation Saponin Tannin Anthocyanin
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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