Inhibition of α-glucosidase activity by selected edible seaweeds and fucoxanthin
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 aga...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Ltd
2019
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/29668/7/Inhibition%20of%20aglucosidase.pdf http://umpir.ump.edu.my/id/eprint/29668/ https://doi.org/10.1016/j.foodchem.2018.07.142 https://doi.org/10.1016/j.foodchem.2018.07.142 |
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| Summary: | 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. |
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