Effect of a Steaming Treatment on the Alpha-Glucosidase Inhibitory Components in the Brown Alga Sargassum fusiforme.

ABSTRACT: The brown alga Sargassum fusiforme (SF) is historically consumed as a food material in Japan. A steaming process is often required for SF products on the market due to their moderate hardness and astringent taste. This investigation aimed to elucidate the effect of steaming on the anti-diabetic activity of SF and its related chemical components. Acetone extracts of SF were prepared after it were steamed for 0, 1, 2, or 4 h (SF-0h, SF-1h, SF-3h, and SF-4h, respectively). Alpha-glucosidase inhibitory profiles of each SF extract were made based on activity-guided separation. The active fractions were collected and NMR was applied for a further chemical composition analysis. Our results suggested that total polyphenol levels decreased drastically after steaming, which resulted in a drop

SUBMITTER: Liu X 

PROVIDER: S-EPMC11678123 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature