Edible seaweed as future functional food: Identification of α-glucosidase inhibitors by combined use of high-resolution α-glucosidase inhibition profiling and HPLC-HRMS-SPE-NMR

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Standard

Edible seaweed as future functional food: Identification of α-glucosidase inhibitors by combined use of high-resolution α-glucosidase inhibition profiling and HPLC-HRMS-SPE-NMR. / Liu, Bingrui; Kongstad, Kenneth Thermann; Wiese, Stefanie; Jäger, Anna K; Stærk, Dan.

I: Food Chemistry, Bind 203, 2016, s. 16-22.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Liu, B, Kongstad, KT, Wiese, S, Jäger, AK & Stærk, D 2016, 'Edible seaweed as future functional food: Identification of α-glucosidase inhibitors by combined use of high-resolution α-glucosidase inhibition profiling and HPLC-HRMS-SPE-NMR', Food Chemistry, bind 203, s. 16-22. https://doi.org/10.1016/j.foodchem.2016.02.001

APA

Liu, B., Kongstad, K. T., Wiese, S., Jäger, A. K., & Stærk, D. (2016). Edible seaweed as future functional food: Identification of α-glucosidase inhibitors by combined use of high-resolution α-glucosidase inhibition profiling and HPLC-HRMS-SPE-NMR. Food Chemistry, 203, 16-22. https://doi.org/10.1016/j.foodchem.2016.02.001

Vancouver

Liu B, Kongstad KT, Wiese S, Jäger AK, Stærk D. Edible seaweed as future functional food: Identification of α-glucosidase inhibitors by combined use of high-resolution α-glucosidase inhibition profiling and HPLC-HRMS-SPE-NMR. Food Chemistry. 2016;203:16-22. https://doi.org/10.1016/j.foodchem.2016.02.001

Author

Liu, Bingrui ; Kongstad, Kenneth Thermann ; Wiese, Stefanie ; Jäger, Anna K ; Stærk, Dan. / Edible seaweed as future functional food: Identification of α-glucosidase inhibitors by combined use of high-resolution α-glucosidase inhibition profiling and HPLC-HRMS-SPE-NMR. I: Food Chemistry. 2016 ; Bind 203. s. 16-22.

Bibtex

@article{e94375e40ed2430fb2dc43db6b33e67f,
title = "Edible seaweed as future functional food: Identification of α-glucosidase inhibitors by combined use of high-resolution α-glucosidase inhibition profiling and HPLC-HRMS-SPE-NMR",
abstract = "Crude chloroform, ethanol and acetone extracts of nineteen seaweed species were screened for their antioxidant and α-glucosidase inhibitory activity. Samples showing more than 60% α-glucosidase inhibitory activity, at a concentration of 1 mg/ml, were furthermore investigated using high-resolution α-glucosidase inhibition profiling combined with high-performance liquid chromatography–high-resolution mass spectrometry–solid-phase extraction–nuclear magnetic resonance spectroscopy (HR-bioassay/HPLC–HRMS–SPE–NMR). The results showed Ascophyllum nodosum and Fucus vesicolosus to be rich in antioxidants, equaling a Trolox equivalent antioxidant capacity of 135 and 108 mM Trolox mg−1 extract, respectively. HR-bioassay/HPLC–HRMS–SPE–NMR showed the α-glucosidase inhibitory activity of A. nodosum, F. vesoculosus, Laminaria digitata, Laminaria japonica and Undaria pinnatifida to be caused by phlorotannins as well as fatty acids – with oleic acid, linoleic acid and eicosapentaenoic acid being the most potent with IC50 values of 0.069, 0.075 and 0.10 mM, respectively, and showing a mixed-type inhibition mode.",
author = "Bingrui Liu and Kongstad, {Kenneth Thermann} and Stefanie Wiese and J{\"a}ger, {Anna K} and Dan St{\ae}rk",
year = "2016",
doi = "10.1016/j.foodchem.2016.02.001",
language = "English",
volume = "203",
pages = "16--22",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Edible seaweed as future functional food: Identification of α-glucosidase inhibitors by combined use of high-resolution α-glucosidase inhibition profiling and HPLC-HRMS-SPE-NMR

AU - Liu, Bingrui

AU - Kongstad, Kenneth Thermann

AU - Wiese, Stefanie

AU - Jäger, Anna K

AU - Stærk, Dan

PY - 2016

Y1 - 2016

N2 - Crude chloroform, ethanol and acetone extracts of nineteen seaweed species were screened for their antioxidant and α-glucosidase inhibitory activity. Samples showing more than 60% α-glucosidase inhibitory activity, at a concentration of 1 mg/ml, were furthermore investigated using high-resolution α-glucosidase inhibition profiling combined with high-performance liquid chromatography–high-resolution mass spectrometry–solid-phase extraction–nuclear magnetic resonance spectroscopy (HR-bioassay/HPLC–HRMS–SPE–NMR). The results showed Ascophyllum nodosum and Fucus vesicolosus to be rich in antioxidants, equaling a Trolox equivalent antioxidant capacity of 135 and 108 mM Trolox mg−1 extract, respectively. HR-bioassay/HPLC–HRMS–SPE–NMR showed the α-glucosidase inhibitory activity of A. nodosum, F. vesoculosus, Laminaria digitata, Laminaria japonica and Undaria pinnatifida to be caused by phlorotannins as well as fatty acids – with oleic acid, linoleic acid and eicosapentaenoic acid being the most potent with IC50 values of 0.069, 0.075 and 0.10 mM, respectively, and showing a mixed-type inhibition mode.

AB - Crude chloroform, ethanol and acetone extracts of nineteen seaweed species were screened for their antioxidant and α-glucosidase inhibitory activity. Samples showing more than 60% α-glucosidase inhibitory activity, at a concentration of 1 mg/ml, were furthermore investigated using high-resolution α-glucosidase inhibition profiling combined with high-performance liquid chromatography–high-resolution mass spectrometry–solid-phase extraction–nuclear magnetic resonance spectroscopy (HR-bioassay/HPLC–HRMS–SPE–NMR). The results showed Ascophyllum nodosum and Fucus vesicolosus to be rich in antioxidants, equaling a Trolox equivalent antioxidant capacity of 135 and 108 mM Trolox mg−1 extract, respectively. HR-bioassay/HPLC–HRMS–SPE–NMR showed the α-glucosidase inhibitory activity of A. nodosum, F. vesoculosus, Laminaria digitata, Laminaria japonica and Undaria pinnatifida to be caused by phlorotannins as well as fatty acids – with oleic acid, linoleic acid and eicosapentaenoic acid being the most potent with IC50 values of 0.069, 0.075 and 0.10 mM, respectively, and showing a mixed-type inhibition mode.

U2 - 10.1016/j.foodchem.2016.02.001

DO - 10.1016/j.foodchem.2016.02.001

M3 - Journal article

C2 - 26948583

VL - 203

SP - 16

EP - 22

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

ID: 154365159