Real time monitoring and evaluation of the inhibition effect of fucoxanthin against α-amylase activity by using QCM-A

Shipeng Yin; Evi Amelia Siahaan; Liqiong Niu; Mario Shibata; Yuanfa Liu; Tomoaki Hagiwara

doi:10.3389/fnut.2022.1110615

Real time monitoring and evaluation of the inhibition effect of fucoxanthin against α-amylase activity by using QCM-A

Front Nutr. 2023 Jan 12:9:1110615. doi: 10.3389/fnut.2022.1110615. eCollection 2022.

Authors

Shipeng Yin^{1

2}, Evi Amelia Siahaan³, Liqiong Niu⁴, Mario Shibata², Yuanfa Liu¹, Tomoaki Hagiwara²

Affiliations

¹ State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.
² Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan.
³ Research Centre for Marine and Land Bioindustry, National Research and Innovation Agency, Bogor, Indonesia.
⁴ School of Life Sciences, Guangzhou University, Guangzhou, China.

Abstract

The main symptoms of diabetes are hyperglycemia and insulin resistance. The inhibition of the starch digestion enzymes could effectively regulate starch digestion and glucose absorption, thereby slowing or treating the symptoms of postprandial hyperglycemia. Herein, we used fucoxanthin isolated from Undaria pinnatifida stems, as α-amylase inhibitor, and monitored the interactions of both biomolecules by using quartz crystal microbalance-admittance (QCM-A) instrument. All the processes of α-amylase hydrolysis of starch were also dynamically tracked by using amylose-immobilized QCM technology. In our work, we found that the kinetic parameter (k _off, k _on, and k _cat) values obtained by the QCM-A analysis were relatively consistent compared to the kinetic parameter values obtained by the conventional Michaelis-Menten analysis. For the inhibitory reactions, the results showed that fucoxanthin significantly reduced the activity of α-amylase in a dose-dependent manner. The QCM-A technology shown to be an excellent approach in obtaining comprehensive and accurate kinetic parameters, thereby providing real and accurate data for kinetic studies. It is helpful to clarify the mechanism of action of fucoxanthin on α-amylase, which further proved the potential of fucoxanthin to improve and treat postprandial hyperglycemia.

Keywords: QCM-A; amylose-immobilized; enzyme kinetic parameters; fucoxanthin; α-amylase inhibitor.