Fucoidan Regulates Starch Digestion: In Vitro and Mechanistic Study

Inhibition of dengue virus infection in vitro by fucoidan and polysaccharide extract from marine alga Sargassum spp

Dengue virus (DENV) infection poses a global health threat, leading to severe conditions with the potential for critical outcomes. Currently, there are no specific drugs available whereas the vaccine does not offer comprehensive protection across all DENV serotypes. Therefore, the development of potential anti-viral agents is necessary to reduce the severity risk and interrupt the transmission circuit. The search for effective antiviral agents against DENV has predominantly focused on natural resources, particularly those demonstrating diverse biological activities and high safety profiles. Cyanobacteria and algae including Leptolyngbya sp., Spirulina sp., Chlorella sp., and Sargassum spp., which are prevalent species in Thailand, have been reported for their diverse biological activities and high safety profile but not specifically for anti-DENV activity. In this study, the screening assay was performed to compare the anti-viral activity against DENV of crude polysaccharide and ethanolic extracts derived from 4 species of cyanobacteria and algae in Vero cells. Polysaccharide extracts from Sargassum spp. exhibited the most effective in inhibiting DENV-2 infection at co-infection conditions where the virus was exposed to the extract at the time of infection. Treatment of the extract significantly reduced the ability of DENV to bind to the host cells to 47.87 ± 3.88 % while treatment upon virus binding step had no anti-viral effect suggesting the underlaying mechanism of the extract on interfering virus binding step. Fucoidan, a key bioactive substance in Sargassum polysaccharide, showed to reduce DENV-2 infection to 26.59 ± 5.01 %, 20.46 ± 6.58 % in co-infection condition in Vero cells and A549 cell line, respectively. In accompanied with Sargassum polysaccharide, fucoidan disturbed the virus binding to the host cells. These findings warrant further development and exploration of the Sargassum-derived polysaccharide, fucoidan, as a promising candidate for combating DENV infections.

Effect of Fucoidan on Structure and Bioactivity of Chinese Steamed Bread

Fucoidan refers to a group of sulphated polysaccharides obtained from brown seaweed, with numerous biological activities. In this study, fucoidan was fortified into Chinese steamed bread (CSB) at different concentrations (0, 1%, 3% and 5%) and the effect of fucoidan on the dough properties, structure properties and bioactivity were investigated. The results showed that fucoidan could change the viscosity of unfermented dough, and a high concentration of fucoidan could remove the free radicals produced by the SH-SS exchange reaction (GS-) in the dough, which significantly reduced the content of disulfide bond and reduced the expanded volume of fermented dough (p < 0.05). In addition, fucoidan forms a physical barrier on the surface of starch particles and hinders the reaction between protein-to-protein; therefore, fucoidan increased the hardness, gumminess and chewiness in CSB, and reduced the specific volume in CSB. Furthermore, the fucoidan-fortified CSB samples were found to have both the ability to significantly reduce the predicted glycemic index (pGI) (p < 0.05) and improve antioxidant activity (p < 0.05). Collectively, these findings could provide a theoretical basis for the applications of fucoidan as a functional component in fermented foods.

Bioaccessibility and Bioavailability of (-)-Epigallocatechin Gallate in the Bread Matrix with Glycemic Reduction

Bread has a high glycemic index (GI) and rich contents of quickly digestible carbohydrates, which is associated with insulin resistance and the risk of chronic diseases. (-)-Epigallocatechin Gallate (EGCG) is the primary catechin component that inhibits starch hydrolases, while the low release and absorption rates limit its utilization. In this study, EGCG was added to the bread matrix for fortification to reduce its glycemic index compared to white bread. EGCG fortification at 4% decreased the starch digestion rate of baked bread by 24.43% compared to unfortified bread and by 14.31% compared to white bread, with an identical amount of EGCG outside the matrix. Moreover, the predicted GI (pGI) was reduced by 13.17% compared to white bread. Further, 4% EGCG-matched bread enhanced the bioaccessibility and bioavailability of EGCG by 40.38% and 47.11%, respectively, compared to the control. The results of molecular docking demonstrated that EGCG had a higher binding affinity with α-amylase than with α-glucosidase, indicating that EGCG may effectively inhibit the accumulation of carbs during starch digestion. Thus, EGCG can be used as a functional ingredient in bread to reduce its glycemic potential, and the bread matrix can be used as a carrier for EGCG delivery to enhance its bioaccessibility and bioavailability.