Inhibition of α-glucosidase activity by selected edible seaweeds and fucoxanthin. (1st January 2019)

• Record Type: Journal Article
• Authors: Zaharudin, Nazikussabah; Staerk, Dan; Dragsted, Lars Ove
• Is Part Of: Food chemistry. Volume 270(2019)
• Page Start: 481
• Page End: 486
• Publication Date: 2019-01-01
• Subjects: Seaweed -- Glycaemic control -- Hyperglycaemia -- α-Glucosidase -- Fucoxanthin; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.07.142
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Crude extract of brown seaweed of Undaria pinnatifida could be a source of α-glucosidase activity inhibitor. Fucoxanthin from Undaria pinnatifida is a bioactive compound responsible for the inhibition of α-glucosidase activity. Fucoxanthin inhibits α-glucosidase activity through mixed type of inhibition. Abstract: 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.