Phenolic-rich extracts from the edible seaweed, ascophyllum nodosum, inhibit α-amylase and α-glucosidase: Potential anti-hyperglycemic effects
Phenolic-rich extracts from the edible seaweed, ascophyllum nodosum, inhibit α-amylase and α-glucosidase: Potential anti-hyperglycemic effects
复制标题
DOI：
10.1016/j.jff.2014.06.018
复制
发表时间：
2014-09-01
影响因子：
5.6
通讯作者：
McDougall, Gordon J.
中科院分区：
文献类型：
--
作者：
Pantidos, Nick;Boath, Ashley;McDougall, Gordon J.
比较了食用海藻泡叶藻的不同提取物抑制α-淀粉酶的能力，其有效性与苯酚和表观叶皮单宁含量有关。固相萃取后，富含酚类的提取物保留了有效的 α-淀粉酶抑制作用 [IC50 类似于 0.05 μg GAE/mL]，而富含根皮单宁的亚级分的效力要弱三倍。通过重新添加洗涤部分可以恢复效力，这表明单宁和非单宁成分之间存在协同作用。富含酚类的提取物和富含叶皮单宁的部分同样有效地抑制α-葡萄糖苷酶（IC50 类似于 10 μg GAE/mL）。富含单宁的级分与阿卡波糖的共孵育降低了有效抑制淀粉酶和葡萄糖苷酶所需的阿卡波糖的浓度。淀粉酶与富含单宁组分的预孵育显着改善，但添加 BSA 降低了抑制效果，表明根皮单宁通过蛋白质结合机制抑制淀粉酶，但不抑制葡萄糖苷酶。讨论了叶皮单宁与阿卡波糖联合用于 2 型糖尿病患者餐后血糖控制的用途。皇冠版权所有 (C) 2014 由 Elsevier Ltd 出版。保留所有权利。
Different extracts of the edible seaweed, Ascophyllum nodosum, were compared for their ability to inhibit a-amylase and effectiveness was linked to phenol and apparent phlorotannin contents. After solid phase extraction, phenolic-enriched extracts retained potent a-amylase inhibition [IC50 similar to 0.05 mu g GAE/mL], whereas phlorotannin-rich sub-fractions were threefold less potent. Potency could be restored by re-addition of the wash fraction suggesting synergy between tannin and non-tannin components. The phenolic-rich extract and the phlorotannin-rich fraction inhibited a-glucosidase equally effectively (IC50 similar to 10 mu g GAE/mL). Co-incubation of the tannin-rich fraction with acarbose reduced the concentration of acarbose required for effective inhibition of both amylase and glucosidase. That pre-incubation of amylase with the tannin-rich fraction markedly improved but the addition of BSA reduced inhibitory effectiveness suggested that phlorotannins inhibit amylase, but not glucosidase, through a protein-binding mechanism. The use of phlorotannins in combination with acarbose for postprandial glycemic control in type-2 diabetics is discussed. Crown Copyright (C) 2014 Published by Elsevier Ltd. All rights reserved.