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

• Main Authors: Nazikussabah, Zaharudin, Staerk, Dan, Dragsted, Lars Ove
• Format: Article
• Language: English
• Published: Elsevier Ltd 2019
• Subjects: QD Chemistry
• 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
• Institution: Universiti Malaysia Pahang

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.