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The α-amylase and α-glucosidase inhibitory effects of Irish seaweed extracts.
Food Chem 2013; 141(3):2170-6FC

Abstract

To date, numerous studies have reported on the antidiabetic properties of various plant extracts through inhibition of carbohydrate-hydrolysing enzymes. The objective of this research was to evaluate extracts of seaweeds for α-amylase and α-glucosidase inhibitory effects. Cold water and ethanol extracts of 15 seaweeds were initially screened and from this, five brown seaweed species were chosen. The cold water and ethanol extracts of Ascophyllum nodosum had the strongest α-amylase inhibitory effect with IC50 values of 53.6 and 44.7 μg/ml, respectively. Moreover, the extracts of Fucus vesiculosus Linnaeus were found to be potent inhibitors of α-glucosidase with IC50 values of 0.32 and 0.49 μg/ml. The observed effects were associated with the phenolic content and antioxidant activity of the extracts, and the concentrations used were below cytotoxic levels. Overall, our findings suggest that brown seaweed extracts may limit the release of simple sugars from the gut and thereby alleviate postprandial hyperglycaemia.

Authors+Show Affiliations

NutraMara Research Consortium, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. sinead.lordan@teagasc.ieNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23870944

Citation

Lordan, Sinéad, et al. "The Α-amylase and Α-glucosidase Inhibitory Effects of Irish Seaweed Extracts." Food Chemistry, vol. 141, no. 3, 2013, pp. 2170-6.
Lordan S, Smyth TJ, Soler-Vila A, et al. The α-amylase and α-glucosidase inhibitory effects of Irish seaweed extracts. Food Chem. 2013;141(3):2170-6.
Lordan, S., Smyth, T. J., Soler-Vila, A., Stanton, C., & Ross, R. P. (2013). The α-amylase and α-glucosidase inhibitory effects of Irish seaweed extracts. Food Chemistry, 141(3), pp. 2170-6. doi:10.1016/j.foodchem.2013.04.123.
Lordan S, et al. The Α-amylase and Α-glucosidase Inhibitory Effects of Irish Seaweed Extracts. Food Chem. 2013 Dec 1;141(3):2170-6. PubMed PMID: 23870944.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The α-amylase and α-glucosidase inhibitory effects of Irish seaweed extracts. AU - Lordan,Sinéad, AU - Smyth,Thomas J, AU - Soler-Vila,Anna, AU - Stanton,Catherine, AU - Ross,R Paul, Y1 - 2013/05/09/ PY - 2013/01/28/received PY - 2013/03/11/revised PY - 2013/04/26/accepted PY - 2013/7/23/entrez PY - 2013/7/23/pubmed PY - 2014/2/1/medline KW - Antioxidant KW - Diabetes KW - Phenolics KW - Seaweed KW - α-Amylase KW - α-Glucosidase SP - 2170 EP - 6 JF - Food chemistry JO - Food Chem VL - 141 IS - 3 N2 - To date, numerous studies have reported on the antidiabetic properties of various plant extracts through inhibition of carbohydrate-hydrolysing enzymes. The objective of this research was to evaluate extracts of seaweeds for α-amylase and α-glucosidase inhibitory effects. Cold water and ethanol extracts of 15 seaweeds were initially screened and from this, five brown seaweed species were chosen. The cold water and ethanol extracts of Ascophyllum nodosum had the strongest α-amylase inhibitory effect with IC50 values of 53.6 and 44.7 μg/ml, respectively. Moreover, the extracts of Fucus vesiculosus Linnaeus were found to be potent inhibitors of α-glucosidase with IC50 values of 0.32 and 0.49 μg/ml. The observed effects were associated with the phenolic content and antioxidant activity of the extracts, and the concentrations used were below cytotoxic levels. Overall, our findings suggest that brown seaweed extracts may limit the release of simple sugars from the gut and thereby alleviate postprandial hyperglycaemia. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23870944/The_α_amylase_and_α_glucosidase_inhibitory_effects_of_Irish_seaweed_extracts_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00583-9 DB - PRIME DP - Unbound Medicine ER -