Exploring nutritional potency and amylase inhibitory effects of protein and lipid from Dunaliella salina
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Peptides from Limnospira platensis, Ulva lactuca, Dunaliella salina, and Gracilaria bursa-pastoris reduce α-amylase and/or α-glucosidase activity and consequently lower blood glucose levels.
“For example, peptides from Limnospira platensis [90], Ulva lactuca [91], Dunaliella salina [92], and Gracilaria bursa-pastoris (Rhodophyta) [93] have been shown to reduce enzyme activity and consequently lower blood glucose levels.”
From Navigating the potential of algal peptides: health effects, market applications, and scientific challenges (2026) · cites this paper as [92]
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“For example, peptides from Limnospira platensis [90], Ulva lactuca [91], Dunaliella salina [92], and Gracilaria bursa-pastoris (Rhodophyta) [93] have been shown to reduce enzyme activity and consequently lower blood glucose levels.”
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- Authors
- Nakhostin, S., Kavoosi, G., Hejazi, M. A., & Karimi, J.
- Affiliations
- Shiraz University (IR)
- Agricultural Research & Education Organization (IR)
- Corresponding author
- Kavoosi, Gholamreza
- Karimi, Javad
- Venue
- Algal Research
- Publisher
- Elsevier BV
- Published
- 2025-03
- Volume
- 86
- Pages
- 103950
- ISSN
- 2211-9264 (ISSN-L)
- OpenAlex
- W4407230703
- Cited by
- 4
- References
- 58
- Citations by year
- 2026: 2 · 2025: 2
- FWCI
- 3.12
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Algal Research (publishedVersion)
- Funders
- Shiraz University (88-GR-AGRST-108)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
- Keywords
- Dunaliella salina, amylase inhibition, microalgal proteins, fatty acid composition, amino acid composition, nutritional quality index, protein hydrolysates, enzyme-inhibitor binding, fluorescence quenching, functional foods, diabetes management
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