In Vitro α-Amylase and α-Glucosidase Inhibitory Activity of Green Seaweed Halimeda tuna Extract from the Coast of Lhok Bubon, Aceh

Abstract

Seaweed belongs to marine biota and contains nutrients and secondary metabolites beneficial for health. This study aimed to determine the antidiabetic activity of extracts and fractions of green seaweed Halimeda tuna. The H. tuna sample was extracted with the maceration method using methanol and then partitioned using ethyl acetate and water to obtain ethyl acetate and water fractions. The methanol extract, ethyl acetate fraction, and water fraction of H. tuna were tested for their inhibitory activity against α-amilase and α-glucosidase. The methanol extract and the fractions with the highest inhibitory activity were phytochemically tested and analyzed using gas chromatography-mass spectrometry (GC-MS). The results showed that the ethyl acetate fraction (IC₅₀ = 0.88 ± 0.20 mg/mL) inhibited α-amylase relatively similar to acarbose (IC₅₀ = 0.76 ± 0.04 mg/mL). The methanol extract (IC₅₀ = 0.05 ± 0.01 mg/mL) and the ethyl acetate fraction (IC₅₀ = 0.01 ± 0.00 mg/mL) demonstrated stronger inhibitory activity against α-glucosidase than acarbose (IC₅₀ = 0.27 ± 0.13 mg/mL). Phytochemical testing showed that the methanol extract and the ethyl acetate fraction contained secondary metabolites: alkaloids, flavonoids, steroids, and phenol hydroquinone. The compounds in methanol extract predicted to have inhibitory activity against α-amylase and α-glucosidase were Docosanol, Neophytadiene, Stigmasta-7,22-dien-3-ol,acetate,(3.beta.,5.alpha.,22E), Octadecanoic acid,2-oxo-,methyl ester, and phytol, while those in the ethyl acetate fraction were n-Nonadecane, Phytol, Butyl ester, 14-.Beta.-H-pregna, Octadecenoic acid, and Oleic acid.

Keywords: Halimeda tuna; ethyl acetate fraction; methanol extract; α-amylase; α-glucosidase.

Figure 1

Effects of concentration of H. tuna methanol extract () and acarbose () on α-amylase inhibition. Each value is expressed as mean ± SD in the triplicate experiment. Values (a–c) with different alphabet letters indicate significant differences among treatments at p < 0.05, which was analyzed using Tukey’s HSD.

Figure 2

Effects of concentration of ethyl acetate fraction of H. tuna () and acarbose () on α-amylase inhibition. Each value is expressed as mean ± SD in the triplicate experiment. Values (a–d) with different alphabet letters indicate significant differences among treatments at p < 0.05, which was analyzed using Tukey’s HSD.

Figure 3

Effects of concentration of water fraction of H. tuna () and Acarbose () on α-amylase inhibition. Each value is expressed as mean ± SD in the triplicate experiment. Values (a–d) with different alphabet letters indicate significant differences among treatments at p < 0.05, which was analyzed using Tukey’s HSD.

Figure 4

Effects of concentration of methanol extract of H. tuna () and Acarbose () on α-glucosidase inhibition. Each value is expressed as mean ± SD in the triplicate experiment. Values (a–d) with different alphabet letters indicate significant differences among treatments at p < 0.05, which was analyzed using Tukey’s HSD.

Figure 5

Effects of concentration of ethyl acetate fraction of H. tuna () and Acarbose () on α-glucosidase inhibition. Each value is expressed as mean ± SD in the triplicate experiment. Values (a–e) with different alphabet letters indicate significant differences among treatments at p < 0.05, which was analyzed using Tukey’s HSD.

Figure 6

Effects of concentration of water fraction of H. tuna () and Acarbose () on α-glucosidase inhibition. Each value is expressed as mean ± SD in the triplicate experiment. Values (a–c) with different alphabet letters indicate significant differences among treatments at p < 0.05, which was analyzed using Tukey’s HSD.