Matcha as an Inhibitor of Glycogen Phosphorylase b.

Voiceover

Presenter(s)

Bella Bryant

Abstract or Description

Glycogen phosphorylase b (GPb) is a vital enzyme for glycogen degradation. This study examined the effects of matcha and caffeine on GPb activity to determine whether they function as activators or inhibitors. Enzyme assays were performed using varying concentrations of matcha and caffeine in the presence of low (0.5 mM) or high (4 mM) AMP levels. Matcha exhibited dose-dependent behavior: at high AMP, it increased Km and decreased Vmax, indicating inhibition. At low AMP, lower matcha levels stimulated GPb, while higher levels led to inhibition. Caffeine consistently inhibited GPb across all concentrations tested, with the strongest inhibition observed at the lowest concentration. These findings suggest that matcha’s effect may depend on AMP levels, while caffeine acts as a direct inhibitor of glycogen degradation. The results highlight how dietary components can influence glycogen metabolism and potentially impact energy regulation.

Mentor

Dr. Roberto De Guzman