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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Main Authors:	Nazikussabah, Zaharudin, Salmeán, Armando Asunción, Dragsted, Lars Ove
Format:	Article
Language:	English
Published:	Elsevier 2017
Subjects:	Q Science (General)
Online Access:	http://umpir.ump.edu.my/id/eprint/19762/ http://umpir.ump.edu.my/id/eprint/19762/ http://umpir.ump.edu.my/id/eprint/19762/ http://umpir.ump.edu.my/id/eprint/19762/7/fist-2017-nazikussabah-Inhibitory%20effects%20of%20edible%20seaweeds%2C%20polyphenolics1.pdf

id	ump-19762
recordtype	eprints
spelling	ump-197622018-01-18T06:45:17Z 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 https://doi.org/10.1016/j.foodchem.2017.11.027 doi: 10.1016/j.foodchem.2017.11.027
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	Q Science (General)
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
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.
format	Article
author	Nazikussabah, Zaharudin Salmeán, Armando Asunción Dragsted, Lars Ove
author_facet	Nazikussabah, Zaharudin Salmeán, Armando Asunción Dragsted, Lars Ove
author_sort	Nazikussabah, Zaharudin
title	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_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_sort	inhibitory effects of edible seaweeds, polyphenolics and alginates on the activities of porcine pancreatic α-amylase
publisher	Elsevier
publishDate	2017
url	http://umpir.ump.edu.my/id/eprint/19762/ http://umpir.ump.edu.my/id/eprint/19762/ http://umpir.ump.edu.my/id/eprint/19762/ http://umpir.ump.edu.my/id/eprint/19762/7/fist-2017-nazikussabah-Inhibitory%20effects%20of%20edible%20seaweeds%2C%20polyphenolics1.pdf
first_indexed	2023-09-18T22:28:20Z
last_indexed	2023-09-18T22:28:20Z
_version_	1777416116907278336

Inhibitory Effects Of Edible Seaweeds, Polyphenolics and Alginates On The Activities Of Porcine Pancreatic α-amylase

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