EFFECTS OF COMMERCIAL SPICES ON THE ACTIV ITIES OF ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE

Nineteen species (25 items) of spices listed on Standard Tables of Foo d Composition in Japan were examined in respect of their effects on al pha-amylase and alpha-glucosidase. Synthesized substrates, Starch Azur e for alpha-amylase and p-nitrophenyl-alpha-D-glucoside for alpha-gluc osidase (PNPG), were added to the water extracts from spices containin g the enzyme solution. The solubilized blue pigment from Starch Azure was determined by spectrometry and p-nitrophenol liberated from PNPG b y HPLC. Allspice, cinnamon and thyme exerted remarkable inhibiting eff ects on both enzymes regardless of being cooked. In other spices, vari ous modes in terms of inhibition were observed, and some spices activa ted the enzymes. A possible use of spices in food preparation to impro ve glycemic index for diabetic patients were suggested.