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Título: | In vitro inhibition of starch digestive enzymes by ultrasound-assisted extracted polyphenols from Ascophyllum nodosum seaweeds |
Autor: | Aleixandre, Andrea; Gisbert, Mauro; Sineiro, Jorge; Moreira, Ramón; Rosell, Cristina M. CSIC ORCID | Palabras clave: | 1H-NMR HPLC Gelled starch Wheat α-amylase α-glucosidase |
Fecha de publicación: | 19-may-2022 | Editor: | John Wiley & Sons Institute of Food Technologists |
Citación: | Journal of Food Science 87 (6): 2405-2416 (2022) | Resumen: | 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/cm2 ) 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 IC50 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. | Versión del editor: | https://doi.org/10.1111/1750-3841.16202 | URI: | http://hdl.handle.net/10261/271612 | DOI: | 10.1111/1750-3841.16202 |
Aparece en las colecciones: | (IATA) Artículos |
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JFScience-2022-Aleixandre.pdf | Artículo principal | 1,07 MB | Adobe PDF | Visualizar/Abrir |
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