Hypoglycaemic effect of all-trans astaxanthin through inhibiting α-glucosidase

Xiping Du; Xin Wang; Xing Yan; Yuanfan Yang; Zhipeng Li; Zedong Jiang; Hui Ni

Journal of Functional Foods (Nov 2020)

Hypoglycaemic effect of all-trans astaxanthin through inhibiting α-glucosidase

Xiping Du,
Xin Wang,
Xing Yan,
Yuanfan Yang,
Zhipeng Li,
Zedong Jiang,
Hui Ni

Affiliations

Xiping Du: College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, China
Xin Wang: College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China
Xing Yan: College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China
Yuanfan Yang: College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, China
Zhipeng Li: College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, China
Zedong Jiang: College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, China; Corresponding author at: College of Food and Biological Engineering, Jimei University, Xiamen, Fujian Province 361021, China.
Hui Ni: College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, China

Journal volume & issue: Vol. 74
p. 104168

Abstract

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The hypoglycaemic effect of all-trans astaxanthin is long known for its antioxidation for type 2 diabetes, a global health concern. To reduce glycaemic index of type 2 diabetes, inhibition of key enzymes is an efficient approach, for example to inhibit α-glucosidase. Conventional chemical or synthetic enzyme-inhibitors have adverse side effects. Therefore, we studied the inhibition of α-glucosidase by all-trans astaxanthin. To inhibit α-glucosidase, the half maximal inhibitory concentration (IC50) of all-trans astaxanthin was 67.95 ± 0.03 μmol/L. All-trans astaxanthin inhibited α-glucosidase as a competitive inhibitor, as shown by kinetic analysis. All-trans astaxanthin could induce the changes of the secondary structure to reduce α-glucosidase activity. Molecular-docking analysis reveals that all-trans astaxanthin prevented substrate from binding to α-glucosidase by occupying the space of the active pocket to cause the inhibition. Our findings suggest that all-trans astaxanthin has the hypoglycaemic effect through inhibiting α-glucosidase, in addition to its antioxidation effect reported earlier.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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