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

Food Chemistry Volume 270, 1 January 2019, Pages 481-486 Food Chemistry Author links open overlay panelNazikussabahZaharudinabDanStaerkcLars OveDragsteda a Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Copenhagen DK-1958, Denmark b Faculty of Industrial Sciences & Technology, Universiti Malaysia Pahang, 26300 Gambang, Pahang, Malaysia c Department of Drug Design and Pharmacology, Faculty of Health and Medical Sciences, University of Copenhagen, DK-2100 Copenhagen, Denmark Received 20 December 2017, Revised 19 July 2018, Accepted 21 July 2018, Available online 21 July 2018. crossmark-logo https://doi.org/10.1016/j.foodchem.2018.07.142 Get rights and content Highlights • Crude extract of brown seaweed of Undaria pinnatifida could be a source of α-glucosidase activity inhibitor. • Fucoxanthin from Undaria pinnatifida is a bioactive compound responsible for the inhibition of α-glucosidase activity. • Fucoxanthin inhibits α-glucosidase activity through mixed type of inhibition. Abstract 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. Previous article in issue Next article in issue Keywords Seaweed Glycaemic control Hyperglycaemia α-Glucosidase Fucoxanthin