FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (13): 57-63.doi: 10.7506/spkx1002-6630-20200611-152

• Basic Research • Previous Articles     Next Articles

Optimization by Response Surface Methodology of the Formulation of Seaweeds, Fruits and Vegetables Extracts to Assist in Reducing Blood Glucose and Lipid Levels

ZHOU Sainan, ZHANG Qing, WANG Fahe, WANG Xiaomei, LI Zhaojie, XUE Changhu, TANG Qingjuan   

  1. (1. College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China;2. State Key Laboratory of Bioactive Seaweed Substances, Qingdao Bright Moon Seaweed Group Co., Ltd., Qingdao 266400, China; 3. Laboratory of Marine Drugs and Biological Products, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266237, China)
  • Online:2021-07-15 Published:2021-07-27

Abstract: The formulation of Sargassum fusiforme, curcumin (a vegetable bioactive compound) and punicalagin (a fruit bioactive compound) for assisting in lowering blood glucose and lipid levels was optimized using one-factor-at-a-time method and response surface methodology based on median inhibition concentration (IC50) for α-glucosidase and pancreatic lipase. The results showed that the best ratio of the water extract of Sargassum fusiforme to curcumin to punicalagin was 150:6:3 (m/m/m). The inhibition rates of α-glucosidase and pancreatic lipase were (47.77 ± 2.15)% and (74.18 ± 0.46)% by the optimized formulation, respectively, which were close to the predicted values from the response surface regression equation, indicating that the model was reliable. The IC50 values for inhibition of α-glucosidase and pancreatic lipase by the formulation were (0.56 ± 0.04) and (0.210 0 ± 0.000 3) mg/mL, which accordingly could assist in reducing blood glucose and lipid levels. This study provides a scientific basis for the development of dietary supplements that can help reduce blood glucose and lipid levels, which will help improve the utilization rate of natural resources of seaweeds, fruits and vegetables.

Key words: assisting in reducing blood glucose and lipid; seaweeds; fruits and vegetables; formulation

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