Antidiabetic and antioxidant activities of brown and red macroalgae from the Persian Gulf

Pirian, Kiana; Moein, Soheila; Sohrabipour, Jelveh; Rabiei, Reza; Blomster, Jaanika

doi:10.1007/s10811-017-1152-0

Cited by 47 publications

(32 citation statements)

References 49 publications

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“…One of the most effective ways for treating diabetic patients is by controlling of postprandial hyperglycemia. This can be done by inhibiting the hydrolyzing enzymes of carbohydrate in the digestive system such as α-amylase and α-glucosidase, thus decreasing the absorption of glucose (Pirian et al, 2017). The inhibitory effect of seaweed extracts using different solvents were assayed for α-amylase enzyme (Figure 4).…”

Section: Antidiabetic Assaymentioning

confidence: 99%

“…Disposed that acetone extract of T. decurrens has stronger inhibitory effect against α-glucosidase than α-amylase enzyme, implying a potent effective medication for treatment of postprandial hyperglycemia with low side effects. According to Apostolidis et al (2011); Nwosu et al (2011) and Pirian et al (2017), the antidiabetic activity of seaweeds might be due to the presence of different phytochemical compounds such as polyphenols which bind to the active sites of the diabetic enzymes and alter their catalytic activity, so that correlated to the antioxidant activity. The same correlation was observed in this study where the acetone extract of T. decurrens had the highest phenolic content between the other tested seaweeds.…”

Section: Antidiabetic Assaymentioning

confidence: 99%

“…This resulted in oxidative impairment of cell components such as protein denaturation, lipid peroxidation and/or DNA conjugation. Recently, oxidative stress has been related with many diseases like cancer, diabetic, cardiovascular diseases, Parkinson's and Alzheimer disease, post-ischemic and neural degradation disease (Pirian et al, 2017). Antioxidants are compounds that stop or interrupt the oxidation process in cells by scavenging free radicals and hence prevent or mitigate diseases (Kokabi et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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In vitro potential activity of some seaweeds as antioxidants and inhibitors of diabetic enzymes

et al. 2020

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In this study crude extracts of Turbinaria decurrens, Padina pavonica, Sargassum muticum and Sargassum acinarium (Phaeophyta); Ulva lactuca (Chlorophyta) and Pterocladia capillacea (Rhodophyta) seaweeds were tested to evaluate their antioxidant properties and antidiabetic potential on α-amylase and α-glucosidase starch hydrolyzing enzymes. The results showed that all analyzed seaweeds exhibited antioxidant effects using DPPH (2,2-Diphenyl-1-picrylhydrazyl), reducing power and total antioxidant capacity assays in addition to antidiabetic activity that all depended on the species and the extract solvent. Among the tested extracts, acetone extract of Turbinaria decurrens showed the highest antioxidant activity and inhibitory effects for α-amylase (96.1%) and α-glucosidase (97.4%), respectively which was related with its total phenolic content and antioxidant activity. In vitro, the extract showed no toxicity against fibroblast normal cell lines at lower concentration of 250 µg/ml. Gas Chromatography-Mass Spectrum analysis (GC-MS) of this acetone extract showed the presence of different bioactive compounds mainly cyclotrisiloxane, hexamethyl which could be responsible for its antioxidant and antidiabetic activities. The study results suggest that brown seaweeds especially T. decurrens can be used as antioxidant ingredients and as potent reducing drug for postprandial hyperglycemia.

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Section: Antidiabetic Assaymentioning

confidence: 99%

Section: Antidiabetic Assaymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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In vitro potential activity of some seaweeds as antioxidants and inhibitors of diabetic enzymes

et al. 2020

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“…Marine macroalgae are currently pointed as the plant-origin foods from the future, earning already the status of “superfoods”, which is a market term for the recognition of their supposed health benefits as a consequence of their superior nutritional profile and richness in bioactive phytochemicals [ 1 , 2 , 3 ]. They are very low in fat, although they contain high percentages of mono and polyunsaturated fatty acids, and are very rich in carbohydrates (mainly dietary fibers), proteins, containing all the essential amino acids, and vitamins, including vitamins A, C, E, and those of the complex B, which are usually absent in land vegetables [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Minerals from Macroalgae Origin: Health Benefits and Risks for Consumers

et al. 2018

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Seaweeds are well-known for their exceptional capacity to accumulate essential minerals and trace elements needed for human nutrition, although their levels are commonly very variable depending on their morphological features, environmental conditions, and geographic location. Despite this variability, accumulation of Mg, and especially Fe, seems to be prevalent in Chlorophyta, while Rhodophyta and Phaeophyta accumulate higher concentrations of Mn and I, respectively. Both red and brown seaweeds also tend to accumulate higher concentrations of Na, K, and Zn than green seaweeds. Their valuable mineral content grants them great potential for application in the food industry as new ingredients for the development of numerous functional food products. Indeed, many studies have already shown that seaweeds can be used as NaCl replacers in common foods while increasing their content in elements that are oftentimes deficient in European population. In turn, high concentrations of some elements, such as I, need to be carefully addressed when evaluating seaweed consumption, since excessive intake of this element was proven to have negative impacts on health. In this regard, studies point out that although very bioaccessible, I bioavailability seems to be low, contrarily to other elements, such as Na, K, and Fe. Another weakness of seaweed consumption is their capacity to accumulate several toxic metals, which can pose some health risks. Therefore, considering the current great expansion of seaweed consumption by the Western population, specific regulations on this subject should be laid down. This review presents an overview of the mineral content of prevalent edible European macroalgae, highlighting the main factors interfering in their accumulation. Furthermore, the impact of using these marine vegetables as functional ingredients or NaCl replacers in foods will be discussed. Finally, the relationship between macroalgae’s toxic metals content and the lack of European legislation to regulate them will be addressed.

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“…Amylase activity was determined by the production of reducing sugar using the 3, 5‐dinitrosalicylic acid (DNS) method (Pirian, Moein, Sohrabipour, Rabiei, & Blomster, 2017). Briefly, the reaction system included 1 ml of the crude enzyme, 3 ml of distilled water and 1 ml of 2.0% starch solution in a 20‐ml calibrated test tube for 5 min at 60°C.…”

Section: Methodsmentioning

confidence: 99%

A high amylase‐producing bacterial strain exhibiting the phosphorus‐dissolving ability, isolated from freshwater aquaculture pond

et al. 2020

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Amylase‐producing bacteria could improve water quality contaminated by waste from feed residue and fish metabolism, thereby increasing the efficiency of aquaculture systems. The objective of this research was to screen and optimize fermentation conditions of a high amylase‐producing strain. Four amylase‐producing bacterial strains (named S458‐1, G05, H38 and B09) were isolated from a grass carp pond, and the strain S458‐1 showed the highest amylase‐producing ability, with 19.58 ± 0.38 mm hydrolysis circle diameter. The strain S458‐1 was identified as Bacillus cereus based on morphological identification, biochemical identification and 16S rDNA sequence analysis. The optimal culture medium formula included (in g/L) Ca2+ 0.8, Mg2+ 0.2, Mn2+ 0.4, Fe2+ 0.6, Al3+ 0.2, 1% soluble starch and 1% peptone. The optimal fermentation conditions were determined as initial pH 9, culture temperature 37°C, fermentation time of 60 hr and 2% inoculum. Under the optimal formula and condition, its enzyme activity increased from 32 U/ml to 173.01 U/ml, a 5.41‐fold increase. Surprisingly, our research found that the strain S458‐1 also had phosphorus degradation capabilities. Its phosphorus‐dissolving ability was both time‐ and concentration‐dependent. Thus, this study will make a contribution to the bacterial amylase based on the fermentation process and provide a theoretical basis for further research of aquatic probiotics.

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Antidiabetic and antioxidant activities of brown and red macroalgae from the Persian Gulf

Cited by 47 publications

References 49 publications

In vitro potential activity of some seaweeds as antioxidants and inhibitors of diabetic enzymes

In vitro potential activity of some seaweeds as antioxidants and inhibitors of diabetic enzymes

Minerals from Macroalgae Origin: Health Benefits and Risks for Consumers

A high amylase‐producing bacterial strain exhibiting the phosphorus‐dissolving ability, isolated from freshwater aquaculture pond

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