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

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Nazikussabah Binti Zaharudin, Dan Stærk, Lars Ove Dragsted

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.

Original languageEnglish
JournalFood Chemistry
Volume270
Pages (from-to)481-486
Number of pages6
ISSN0308-8146
DOIs
Publication statusPublished - 2019

    Research areas

  • The Faculty of Science - Seaweed, Glycaemic control, Hyperglycaemia, α-Glucosidase, Fucoxanthin

ID: 201905367