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

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

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 synthet...

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Main Authors: Xiping Du, Xin Wang, Xing Yan, Yuanfan Yang, Zhipeng Li, Zedong Jiang, Hui Ni
Format: Article
Language:English
Published: Elsevier 2020-11-01
Series:Journal of Functional Foods
Subjects:
All-trans astaxanthin
α-glucosidase
Hypoglycaemic effect
Docking simulation
Type 2 diabetes
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464620303923
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spelling doaj-61086e5c5f0b4f0880bba2e950e070fc2021-04-30T07:19:41ZengElsevierJournal of Functional Foods1756-46462020-11-0174104168Hypoglycaemic effect of all-trans astaxanthin through inhibiting α-glucosidaseXiping Du0Xin Wang1Xing Yan2Yuanfan Yang3Zhipeng Li4Zedong Jiang5Hui Ni6College 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, ChinaCollege of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, ChinaCollege of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, ChinaCollege 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, ChinaCollege 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, ChinaCollege 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.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, ChinaThe 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.http://www.sciencedirect.com/science/article/pii/S1756464620303923All-trans astaxanthinα-glucosidaseHypoglycaemic effectDocking simulationType 2 diabetes
collection DOAJ
language English
format Article
sources DOAJ
author Xiping Du
Xin Wang
Xing Yan
Yuanfan Yang
Zhipeng Li
Zedong Jiang
Hui Ni
spellingShingle Xiping Du
Xin Wang
Xing Yan
Yuanfan Yang
Zhipeng Li
Zedong Jiang
Hui Ni
Hypoglycaemic effect of all-trans astaxanthin through inhibiting α-glucosidase
Journal of Functional Foods
All-trans astaxanthin
α-glucosidase
Hypoglycaemic effect
Docking simulation
Type 2 diabetes
author_facet Xiping Du
Xin Wang
Xing Yan
Yuanfan Yang
Zhipeng Li
Zedong Jiang
Hui Ni
author_sort Xiping Du
title Hypoglycaemic effect of all-trans astaxanthin through inhibiting α-glucosidase
title_short Hypoglycaemic effect of all-trans astaxanthin through inhibiting α-glucosidase
title_full Hypoglycaemic effect of all-trans astaxanthin through inhibiting α-glucosidase
title_fullStr Hypoglycaemic effect of all-trans astaxanthin through inhibiting α-glucosidase
title_full_unstemmed Hypoglycaemic effect of all-trans astaxanthin through inhibiting α-glucosidase
title_sort hypoglycaemic effect of all-trans astaxanthin through inhibiting α-glucosidase
publisher Elsevier
series Journal of Functional Foods
issn 1756-4646
publishDate 2020-11-01
description 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.
topic All-trans astaxanthin
α-glucosidase
Hypoglycaemic effect
Docking simulation
Type 2 diabetes
url http://www.sciencedirect.com/science/article/pii/S1756464620303923
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AT xinwang hypoglycaemiceffectofalltransastaxanthinthroughinhibitingaglucosidase
AT xingyan hypoglycaemiceffectofalltransastaxanthinthroughinhibitingaglucosidase
AT yuanfanyang hypoglycaemiceffectofalltransastaxanthinthroughinhibitingaglucosidase
AT zhipengli hypoglycaemiceffectofalltransastaxanthinthroughinhibitingaglucosidase
AT zedongjiang hypoglycaemiceffectofalltransastaxanthinthroughinhibitingaglucosidase
AT huini hypoglycaemiceffectofalltransastaxanthinthroughinhibitingaglucosidase
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