Inhibitory Effects Of Edible Seaweeds, Polyphenolics and Alginates On The Activities Of Porcine Pancreatic α-amylase
Edible seaweeds are valuable because of their organoleptic properties and complex polysaccharide content. A study was conducted to investigate the potential of dried edible seaweed extracts, its potential phenolic compounds and alginates for α-amylase inhibitory effects. The kinetics of inhibition w...
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| Format: | Article |
| Language: | English |
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Elsevier
2017
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| Online Access: | http://umpir.ump.edu.my/id/eprint/19762/7/fist-2017-nazikussabah-Inhibitory%20effects%20of%20edible%20seaweeds%2C%20polyphenolics1.pdf |
| _version_ | 1825811850243080192 |
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| author | Nazikussabah, Zaharudin Salmeán, Armando Asunción Dragsted, Lars Ove |
| author_facet | Nazikussabah, Zaharudin Salmeán, Armando Asunción Dragsted, Lars Ove |
| author_sort | Nazikussabah, Zaharudin |
| collection | UMP |
| description | Edible seaweeds are valuable because of their organoleptic properties and complex polysaccharide content. A study was conducted to investigate the potential of dried edible seaweed extracts, its potential phenolic compounds and alginates for α-amylase inhibitory effects. The kinetics of inhibition was assessed in comparison with acarbose. The methanol extract of Laminaria digitata and the acetone extract of Undaria pinnatifida showed inhibitory activity against α-amylase, IC50 0.74 ± 0.02 mg/ml and 0.81 ± 0.03 mg/ml, respectively; both showed mixed-type inhibition. Phenolic compound, 2,5-dihydroxybenzoic acid was found to be a potent inhibitor of α-amylase with an IC50 value of 0.046 ± 0.004 mg/ml. Alginates found in brown seaweeds appeared to be potent inhibitors of α-amylase activity with an IC50 of (0.075 ± 0.010–0.103 ± 0.017) mg/ml, also a mixed-type inhibition. Overall, the findings provide information that crude extracts of brown edible seaweeds, phenolic compounds and alginates are potent α-amylase inhibitors, thereby potentially retarding glucose liberation from starches and alleviation of postprandial hyperglycaemia. |
| first_indexed | 2024-03-06T12:20:27Z |
| format | Article |
| id | UMPir19762 |
| institution | Universiti Malaysia Pahang |
| language | English |
| last_indexed | 2024-03-06T12:20:27Z |
| publishDate | 2017 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | UMPir197622018-01-18T06:45:17Z http://umpir.ump.edu.my/id/eprint/19762/ Inhibitory Effects Of Edible Seaweeds, Polyphenolics and Alginates On The Activities Of Porcine Pancreatic α-amylase Nazikussabah, Zaharudin Salmeán, Armando Asunción Dragsted, Lars Ove Q Science (General) Edible seaweeds are valuable because of their organoleptic properties and complex polysaccharide content. A study was conducted to investigate the potential of dried edible seaweed extracts, its potential phenolic compounds and alginates for α-amylase inhibitory effects. The kinetics of inhibition was assessed in comparison with acarbose. The methanol extract of Laminaria digitata and the acetone extract of Undaria pinnatifida showed inhibitory activity against α-amylase, IC50 0.74 ± 0.02 mg/ml and 0.81 ± 0.03 mg/ml, respectively; both showed mixed-type inhibition. Phenolic compound, 2,5-dihydroxybenzoic acid was found to be a potent inhibitor of α-amylase with an IC50 value of 0.046 ± 0.004 mg/ml. Alginates found in brown seaweeds appeared to be potent inhibitors of α-amylase activity with an IC50 of (0.075 ± 0.010–0.103 ± 0.017) mg/ml, also a mixed-type inhibition. Overall, the findings provide information that crude extracts of brown edible seaweeds, phenolic compounds and alginates are potent α-amylase inhibitors, thereby potentially retarding glucose liberation from starches and alleviation of postprandial hyperglycaemia. Elsevier 2017-11-08 Article PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/19762/7/fist-2017-nazikussabah-Inhibitory%20effects%20of%20edible%20seaweeds%2C%20polyphenolics1.pdf Nazikussabah, Zaharudin and Salmeán, Armando Asunción and Dragsted, Lars Ove (2017) Inhibitory Effects Of Edible Seaweeds, Polyphenolics and Alginates On The Activities Of Porcine Pancreatic α-amylase. Food Chemistry, 245. pp. 1196-1203. ISSN 0308-8146. (Published) https://doi.org/10.1016/j.foodchem.2017.11.027 doi: 10.1016/j.foodchem.2017.11.027 |
| spellingShingle | Q Science (General) Nazikussabah, Zaharudin Salmeán, Armando Asunción Dragsted, Lars Ove Inhibitory Effects Of Edible Seaweeds, Polyphenolics and Alginates On The Activities Of Porcine Pancreatic α-amylase |
| title | Inhibitory Effects Of Edible Seaweeds, Polyphenolics and Alginates On The Activities Of Porcine Pancreatic α-amylase |
| title_full | Inhibitory Effects Of Edible Seaweeds, Polyphenolics and Alginates On The Activities Of Porcine Pancreatic α-amylase |
| title_fullStr | Inhibitory Effects Of Edible Seaweeds, Polyphenolics and Alginates On The Activities Of Porcine Pancreatic α-amylase |
| title_full_unstemmed | Inhibitory Effects Of Edible Seaweeds, Polyphenolics and Alginates On The Activities Of Porcine Pancreatic α-amylase |
| title_short | Inhibitory Effects Of Edible Seaweeds, Polyphenolics and Alginates On The Activities Of Porcine Pancreatic α-amylase |
| title_sort | inhibitory effects of edible seaweeds polyphenolics and alginates on the activities of porcine pancreatic α amylase |
| topic | Q Science (General) |
| url | http://umpir.ump.edu.my/id/eprint/19762/7/fist-2017-nazikussabah-Inhibitory%20effects%20of%20edible%20seaweeds%2C%20polyphenolics1.pdf |
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