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

Nazikussabah, Zaharudin and Staerk, Dan and Dragsted, Lars Ove (2019) Inhibition of α-glucosidase activity by selected edible seaweeds and fucoxanthin. Food Chemistry, 270. pp. 481-486. ISSN 0308-8146. (Published)

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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.

Item Type: Article
Uncontrolled Keywords: Seaweed, Glycaemic control, Hyperglycaemia, α-Glucosidase, Fucoxanthin
Subjects: Q Science > QD Chemistry
Faculty/Division: Faculty of Industrial Sciences And Technology
Depositing User: Ms. Nazikussabah Zaharudin
Date Deposited: 19 Nov 2020 01:46
Last Modified: 19 Nov 2020 01:46
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