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Open AccessArticle

Bioactive Polyphenols from Southern Chile Seaweed as Inhibitors of Enzymes for Starch Digestion

1
Graduate School, Faculty of Agricultural Sciences, Universidad Austral de Chile, Valdivia 5090000, Chile
2
Institute of Food Science and Technology, Faculty of Agricultural Sciences, Universidad Austral de Chile, Valdivia 5090000, Chile
3
Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Macul, Santiago 7810000, Chile
4
Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación, Universidad Tecnológica Metropolitana, Santiago 8940577, Chile
5
Instituto de Bioquímica y Microbiología, Facultad de Ciencias, Universidad Austral de Chile, Valdivia 5090000, Chile
6
Centro FONDAP de Investigación Dinámica de Ecosistemas Marinos de Altas Latitudes (IDEAL), Valdivia 5090000, Chile
7
Programa de Doctorado en Biología Marina, Facultad de Ciencias, Universidad Austral de Chile, Valdivia 5090000, Chile
8
Facultad de Ciencias, Universidad de Magallanes, Punta Arenas 6200000, Chile
*
Author to whom correspondence should be addressed.
Mar. Drugs 2020, 18(7), 353; https://doi.org/10.3390/md18070353
Received: 26 May 2020 / Revised: 6 July 2020 / Accepted: 7 July 2020 / Published: 8 July 2020
The increment of non-communicable chronic diseases is a constant concern worldwide, with type-2 diabetes mellitus being one of the most common illnesses. A mechanism to avoid diabetes-related hyperglycemia is to reduce food digestion/absorption by using anti-enzymatic (functional) ingredients. This research explored the potential of six common Chilean seaweeds to obtain anti-hyperglycemic polyphenol extracts, based on their capacity to inhibit key enzymes related with starch digestion. Ethanol/water hot pressurized liquid extraction (HPLE), which is an environmentally friendly method, was studied and compared to conventional extraction with acetone. Total polyphenols (TP), antioxidant activity, cytotoxicity and inhibition capacity on α-glucosidase and α-amylase were analyzed. Results showed that the Durvillaea antarctica (cochayuyo) acetone extract had the highest TP content (6.7 ± 0.7 mg gallic acid equivalents (GAE)/g dry seaweed), while its HPLE ethanol/water extract showed the highest antioxidant activity (680.1 ± 11.6 μmol E Trolox/g dry seaweed). No extract affected cell viability significantly. Only cochayuyo produced extracts having relevant anti-enzymatic capacity on both studied enzymes, showing a much stronger inhibition to α-glucosidase (even almost 100% at 1000 µg/mL) than to α-amylase. In conclusion, from the Chilean seaweeds considered in this study, cochayuyo is the most suitable for developing functional ingredients to moderate postprandial glycemic response (starchy foods), since it showed a clear enzymatic inhibition capacity and selectivity. View Full-Text
Keywords: seaweed polyphenols; hypoglycemic effect; starch digestion; enzyme inhibition; cochayuyo seaweed polyphenols; hypoglycemic effect; starch digestion; enzyme inhibition; cochayuyo
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MDPI and ACS Style

Pacheco, L.V.; Parada, J.; Pérez-Correa, J.R.; Mariotti-Celis, M.S.; Erpel, F.; Zambrano, A.; Palacios, M. Bioactive Polyphenols from Southern Chile Seaweed as Inhibitors of Enzymes for Starch Digestion. Mar. Drugs 2020, 18, 353.

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