Inhibitory activities of microalgal fucoxanthin againstα-amylase,α-glucosidase, and glucose oxidase in 3T3-L1cells linked to type 2 diabetes

作     者：KAWEE-AI Arthitaya KIM Aaron Taehwan KIM Sang Moo 

作者机构：Department of Marine Food Science and TechnologyGangneung-Wonju National UniversityGangneung 25457Republic of Korea Department of BiotechnologyChiang Mai UniversityChiang Mai 50200Thailand Department of Food Science and BiotechnologyKyung Hee UniversityYongin 17104Republic of Korea 

出 版 物：《Journal of Oceanology and Limnology》 (海洋湖沼学报（英文）)

年 卷 期：2019年第37卷第3期

页      面：928-937页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

基　　金：a part of the project titled ’Future Marine Technology Development’ funded by the Ministry of Oceans and Fisheries  Republic of Korea 

主　　题：α-glucosidase amylase diabetes fucoxanthin glucose oxidase microalgae 

摘      要：Postprandial hyperglycemia is an early indication of type 2 diabetes and the target of many anti-diabetic and anti-obesity studies.α-Glucosidase and α-amylase are the crucial factors in regulating starch digestion and glucose absorption,making them key targets for many studies to treat postprandial *** studied the inhibitory activities of microalgal fucoxanthin against rat-intestinalα-glucosidase and pancreaticα-amylase along with the antidiabetic eff ect to induce diff erentiation in 3T3-L1 pre-adipocytes using Oil Red-O *** displayed strong hindrance activities towardα-amylase in a concentration-dependent manner,with an IC50 value of 0.68mmol/L,whereas weak inhibitory activity against α-glucosidase,with an IC 50 value of 4.75 mmol/*** also considerably elevated glucose oxidase activity in 3T3-L1 cells by 31.3%at 5μmol/*** adipocyte differentiation,fucoxanthin showed lipid accumulation in 3T3-L1 cells with no cytotoxicity up to 20μmol/***,fucoxanthin had no inhibitory activity on glucose-6-phosphate *** results suggest that fucoxanthin might be useful for the prevention of obesity or diabetes by inhibiting carbohydrate-hydrolyzing enzymes and lipid accumulation and be utilized as an ingredient for a functional food or dietary supplement.