Hypoglycaemic effect of all-trans astaxanthin through inhibiting α-glucosidase. (November 2020)

• Record Type: Journal Article
• Authors: Du, Xiping; Wang, Xin; Yan, Xing; Yang, Yuanfan; Li, Zhipeng; Jiang, Zedong; Ni, Hui
• Is Part Of: Journal of functional foods. Volume 74(2020)
• Publication Date: 2020-11
• Subjects: All-trans astaxanthin -- α-glucosidase -- Hypoglycaemic effect -- Docking simulation -- Type 2 diabetes; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2020.104168
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: All-trans astaxanthin of natural origin inhibited α-glucosidase. Inhibition of α-glucosidase is a new hypoglycaemic effect of all-trans astaxanthin beyond its known antioxidation. Inhibition of α-glucosidase by all-trans astaxanthin is reversable and dose-dependent. All-trans astaxanthin had strong inhibitory activity against α-glucosidase in vitro and in Caco-2 model. All-trans astaxanthin altered structure of α-glucosidase. All-trans astaxanthin is a potential nutraceutical with hypoglycaemic effect for type 2 diabetes. Abstract: The hypoglycaemic effect of all-trans astaxanthin is long known for its antioxidation for type 2 diabetes, a global health concern. To reduce glycaemic index of type 2 diabetes, inhibition of key enzymes is an efficient approach, for example to inhibit α-glucosidase. Conventional chemical or synthetic enzyme-inhibitors have adverse side effects. Therefore, we studied the inhibition of α-glucosidase by all-trans astaxanthin. To inhibit α-glucosidase, the half maximal inhibitory concentration (IC50 ) of all-trans astaxanthin was 67.95 ± 0.03 μmol/L. All-trans astaxanthin inhibited α-glucosidase as a competitive inhibitor, as shown by kinetic analysis. All-trans astaxanthin could induce the changes of the secondary structure to reduce α-glucosidase activity. Molecular-docking analysis reveals that all-trans astaxanthin prevented substrate from binding to α-glucosidase by occupying the space of the active pocket to cause the inhibition. Our findings suggest that all-trans astaxanthin has the hypoglycaemic effect through inhibiting α-glucosidase, in addition to its antioxidation effect reported earlier.