Abstract Full Text:PDF Recommended articles Mail to Author How to Cite

¹ Jiangnan University,State Key Laboratory of Food Science and Technology, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
² Addis Ababa Science and Technology University, Department of Food Process Engineering, P.O. Box 16417, 1000 Addis Ababa, Ethiopia
³ Jiangnan University, School of Food Science and Technology1800 Lihu Ave Wuxi, 214122 Jiangsu,China
⁴ Omdurman Islamic University, Faculty of Science and Technology, Department of Nutrition and Food Technology, P.O. Box 382, 14415, Khartoum, Sudan DOI : 10.4194/1303-2712-v18_4_06 Viewed : 6925 - Downloaded : 6548 Modulating α-amylase enzyme activity with bioactive peptides of protein hydrolysate is one of a viable strategy in the management of diabetes through the control of postprandial glucose level. In this study, four proteolytic enzymes (pepsin, neutrase, alcalase and trypsin) were used to investigate the in vitro α-amylase inhibition of dried laver seaweed (Porphyra species) protein hydrolysates. Pepsin hydrolysate showed effective inhibition rate at an IC50 value of 1.86 mg/mL protein as compared to other enzyme hydrolysate. This hydrolysate was fractionated in to three groups in molecular weight (MW) cutoff of 5 and 10 kDa (MW<5kDa, MW = 5-10kDa and MW>10kDa). The MW<5kDa showed better inhibition rate with IC50 value of 1.18mg/mL. This fraction (MW<5kDa) was further separated to three fractions (F-I, F-II & F-III) using gel chromatography on Sephadex G-25. F-III achieved higher α-amylase inhibition at an IC50 value of 0.87mg/mL. The MW distribution of F-III showed the smallest MW fractions of 90-1000Da. It can be concluded that pepsin hydrolysate of seaweed protein demonstrated a high potential in inhibiting a α-amylase activity, and thus, could be used as an ingredient for development of functional foods having anti-hyperglycaemic effect. Keywords : Seaweed, dried laver, protein hydrolysate, bioactive peptides, α-amylase inhibition