Inhibitory effects of a low-molecular-weight sulfated fucose-containing saccharide on α-amylase and α-glucosidase prepared from ascophyllan-Reference-Cited by-同舟云学术

Inhibitory effects of a low-molecular-weight sulfated fucose-containing saccharide on α-amylase and α-glucosidase prepared from ascophyllan

Published:2022 Issue:3 Volume:13 Page:1119-1132
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhan Hui¹,Yu Gang¹,Zheng Mingjing¹²³⁴,Zhu Yanbing¹²³⁴,Ni Hui¹²³⁴,Oda Tatsuya⁵,Jiang Zedong¹²³⁴^ORCID

Affiliation:

1. College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China

2. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China

3. Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China

4. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning 116034, China

5. Graduate School of Fisheries Science & Environmental Studies, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan

Abstract

A low-molecular-weight sulfated fucose-containing saccharide with potent inhibition on α-glucosidase but mild inhibition on α-amylase was prepared from alginate lyase digested ascophyllan, having desirable characteristics as an anti-diabetic agent.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Fujian Province

Jimei University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO03331J

Reference36 articles.

1. Comorbidities of Diabetes and Hypertension: Mechanisms and Approach to Target Organ Protection