Inhibition of α-glucosidase activity by selected edible seaweeds and fucoxanthin

TY - JOUR

T1 - Inhibition of α-glucosidase activity by selected edible seaweeds and fucoxanthin

AU - Zaharudin, Nazikussabah Binti

AU - Stærk, Dan

AU - Dragsted, Lars Ove

N1 - CURIS 2019 NEXS 001

PY - 2019/1/1

Y1 - 2019/1/1

N2 - A 5 mg/mL solution of water, methanol and acetone extracts of seaweeds were used for α-glucosidase inhibition assay hyphenated with high performance liquid chromatography-mass spectrometry (HPLC-HRMS). The results showed acetone extracts of Undaria pinnatifida has the strongest inhibitory effect against α-glucosidase activity with IC50 0.08 ± 0.002 mg/mL. The active compound found in Undaria pinnatifida was identified as fucoxanthin. Analytical standard sample of fucoxanthin significantly inhibited α-glucosidase with IC50 value 0.047 ± 0.001 mg/mL. An inhibition kinetics study indicates that fucoxanthin is showing mixed-type inhibition. These results suggest that Undaria pinnatifida has a potential to inhibit α-glucosidase and may be used as a bioactive food ingredient for glycaemic control.

AB - A 5 mg/mL solution of water, methanol and acetone extracts of seaweeds were used for α-glucosidase inhibition assay hyphenated with high performance liquid chromatography-mass spectrometry (HPLC-HRMS). The results showed acetone extracts of Undaria pinnatifida has the strongest inhibitory effect against α-glucosidase activity with IC50 0.08 ± 0.002 mg/mL. The active compound found in Undaria pinnatifida was identified as fucoxanthin. Analytical standard sample of fucoxanthin significantly inhibited α-glucosidase with IC50 value 0.047 ± 0.001 mg/mL. An inhibition kinetics study indicates that fucoxanthin is showing mixed-type inhibition. These results suggest that Undaria pinnatifida has a potential to inhibit α-glucosidase and may be used as a bioactive food ingredient for glycaemic control.

KW - Faculty of Science

KW - Seaweed

KW - Glycaemic control

KW - Hyperglycaemia

KW - α-Glucosidase

KW - Fucoxanthin

U2 - 10.1016/j.foodchem.2018.07.142

DO - 10.1016/j.foodchem.2018.07.142

M3 - Journal article

C2 - 30174076

SN - 0308-8146

VL - 270

SP - 481

EP - 486

JO - Food Chemistry

JF - Food Chemistry

ER -