NutraMara Research Consortium, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
Food Chem. 2013 Dec 1;141(3):2170-6. doi: 10.1016/j.foodchem.2013.04.123. Epub 2013 May 9.
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.
迄今为止，已有大量研究报道了通过抑制碳水化合物水解酶来发挥各种植物提取物的降血糖作用。本研究旨在评估海藻提取物对α-淀粉酶和α-葡萄糖苷酶的抑制作用。首先对 15 种海藻的冷水和乙醇提取物进行了初步筛选，从中选择了 5 种褐藻。冷水和乙醇提取物的龙须菜对α-淀粉酶具有最强的抑制作用，IC50 值分别为 53.6 和 44.7μg/ml。此外，发现泡叶藻的提取物是α-葡萄糖苷酶的有效抑制剂，IC50 值分别为 0.32 和 0.49μg/ml。观察到的效果与提取物的酚类含量和抗氧化活性有关，且使用的浓度低于细胞毒性水平。总的来说，我们的研究结果表明，褐藻提取物可能限制肠道中简单糖的释放，从而缓解餐后高血糖。
