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In vitro inhibition of starch digestive enzymes by ultrasound‐assisted extracted polyphenols from Ascophyllum nodosum seaweeds

ABSTRACT: Seaweeds are gaining importance due to their antidiabetic characteristics. This study investigated the inhibitory effects of aqueous Ascophyllum nodosum extracts, obtained by ultrasound‐assisted extraction with different sonication powers (70–90 W/cm(2)) and subjected to resin purification...

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Autores principales: Aleixandre, Andrea, Gisbert, Mauro, Sineiro, Jorge, Moreira, Ramón, Rosell, Cristina M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9324812/
https://www.ncbi.nlm.nih.gov/pubmed/35590486
http://dx.doi.org/10.1111/1750-3841.16202
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author Aleixandre, Andrea
Gisbert, Mauro
Sineiro, Jorge
Moreira, Ramón
Rosell, Cristina M.
author_facet Aleixandre, Andrea
Gisbert, Mauro
Sineiro, Jorge
Moreira, Ramón
Rosell, Cristina M.
author_sort Aleixandre, Andrea
collection PubMed
description ABSTRACT: Seaweeds are gaining importance due to their antidiabetic characteristics. This study investigated the inhibitory effects of aqueous Ascophyllum nodosum extracts, obtained by ultrasound‐assisted extraction with different sonication powers (70–90 W/cm(2)) and subjected to resin purification, against α‐amylase and α‐glucosidase enzymes. Different inhibition methodologies were carried out, preincubating the extract either with the enzyme or the substrate. Chemical characterization, in terms of proximate analysis, antioxidant capacity (2,2‐diphenyl‐1‐picryl‐hydrazyl‐hydrate [DPPH] and FRAP), and polyphenols characteristics (reversed‐phase high‐performance liquid chromatography [RP‐HPLC] and (1)H‐NMR) were carried out to explain inhibitory activities of extracts. Sonication power did not influence the proximal composition nor antiradical activity of extracts, but increasing sonication power increased inhibition capacity (>15%) against both starch digestive enzymes. The extract purification largely improved the inhibition efficiency decreasing the IC(50) of α‐amylase and α‐glucosidase by 3.0 and 6.1 times, respectively. Seaweed extracts showed greater inhibition effect when they were preincubated with the enzyme instead of the substrate. RP‐HPLC together with (1)H‐NMR spectra allowed relating the presence of uronic acids–polyphenols complexes and quinones in the extracts with the different inhibitory capacities of samples. PRACTICAL APPLICATION: The study confirms that ultrasound‐assisted extracts from Ascophyllum nodosum can be used to inhibit digestive enzymes. This opens the alternative to be used in foods for modulating glycemic index.
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spelling pubmed-93248122022-07-30 In vitro inhibition of starch digestive enzymes by ultrasound‐assisted extracted polyphenols from Ascophyllum nodosum seaweeds Aleixandre, Andrea Gisbert, Mauro Sineiro, Jorge Moreira, Ramón Rosell, Cristina M. J Food Sci Food Chemistry ABSTRACT: Seaweeds are gaining importance due to their antidiabetic characteristics. This study investigated the inhibitory effects of aqueous Ascophyllum nodosum extracts, obtained by ultrasound‐assisted extraction with different sonication powers (70–90 W/cm(2)) and subjected to resin purification, against α‐amylase and α‐glucosidase enzymes. Different inhibition methodologies were carried out, preincubating the extract either with the enzyme or the substrate. Chemical characterization, in terms of proximate analysis, antioxidant capacity (2,2‐diphenyl‐1‐picryl‐hydrazyl‐hydrate [DPPH] and FRAP), and polyphenols characteristics (reversed‐phase high‐performance liquid chromatography [RP‐HPLC] and (1)H‐NMR) were carried out to explain inhibitory activities of extracts. Sonication power did not influence the proximal composition nor antiradical activity of extracts, but increasing sonication power increased inhibition capacity (>15%) against both starch digestive enzymes. The extract purification largely improved the inhibition efficiency decreasing the IC(50) of α‐amylase and α‐glucosidase by 3.0 and 6.1 times, respectively. Seaweed extracts showed greater inhibition effect when they were preincubated with the enzyme instead of the substrate. RP‐HPLC together with (1)H‐NMR spectra allowed relating the presence of uronic acids–polyphenols complexes and quinones in the extracts with the different inhibitory capacities of samples. PRACTICAL APPLICATION: The study confirms that ultrasound‐assisted extracts from Ascophyllum nodosum can be used to inhibit digestive enzymes. This opens the alternative to be used in foods for modulating glycemic index. John Wiley and Sons Inc. 2022-05-19 2022-06 /pmc/articles/PMC9324812/ /pubmed/35590486 http://dx.doi.org/10.1111/1750-3841.16202 Text en © 2022 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by-nc-nd/4.0/ (https://creativecommons.org/licenses/by-nc-nd/4.0/) License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non‐commercial and no modifications or adaptations are made.
spellingShingle Food Chemistry
Aleixandre, Andrea
Gisbert, Mauro
Sineiro, Jorge
Moreira, Ramón
Rosell, Cristina M.
In vitro inhibition of starch digestive enzymes by ultrasound‐assisted extracted polyphenols from Ascophyllum nodosum seaweeds
title In vitro inhibition of starch digestive enzymes by ultrasound‐assisted extracted polyphenols from Ascophyllum nodosum seaweeds
title_full In vitro inhibition of starch digestive enzymes by ultrasound‐assisted extracted polyphenols from Ascophyllum nodosum seaweeds
title_fullStr In vitro inhibition of starch digestive enzymes by ultrasound‐assisted extracted polyphenols from Ascophyllum nodosum seaweeds
title_full_unstemmed In vitro inhibition of starch digestive enzymes by ultrasound‐assisted extracted polyphenols from Ascophyllum nodosum seaweeds
title_short In vitro inhibition of starch digestive enzymes by ultrasound‐assisted extracted polyphenols from Ascophyllum nodosum seaweeds
title_sort in vitro inhibition of starch digestive enzymes by ultrasound‐assisted extracted polyphenols from ascophyllum nodosum seaweeds
topic Food Chemistry
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9324812/
https://www.ncbi.nlm.nih.gov/pubmed/35590486
http://dx.doi.org/10.1111/1750-3841.16202
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