Umamaheshwei Arcuhunan

• Bsc (Honours) Food & Human Nutrition: Newcastle University Singapore
• Effects of food processing on commercial seaweed products

Type 2 diabetes is a condition that is linked to prolonged high blood glucose concentration. When left untreated, type 2 diabetes might result in the loss of kidney function and even premature death. Studies have shown that certain species of tropical seaweed hinders the activity of the enzyme α-amylase; resulting in a lower blood glucose concentration. However, most commercially available seaweed products undergo food processing. Upon undergoing food processing, seaweed samples may lose the ability to hinder α-amylase activity. In this study, the effect of commercial seaweed products on α-amylase activity was evaluated. A total of 14 seaweed products found in Singapore supermarkets were analysed. Based on the results, 6 seaweed products inhibited α-amylase activity up to 8% while 8 seaweed products activated α-amylase activity up to 31.9%. The contrasting effects of seaweed products on α-amylase activity may be attributed to the different origins and processing of the seaweed products.

Funding source: Newcastle University

Supervisor: Dr Iain Brownlee