Antidiabetic and Hypoglycemic Effects of Syzygium cumini (Black Plum)

Shivashankara, Arnadi Ramachandrayya; Prabhu, A.N.; D'souza, Prema; Baliga, Bantwal Raghavendra Vittaldas; Baliga, Manjeshwar Shrinath; Palatty, Princy Louis

doi:10.1016/b978-0-12-397153-1.00033-0

Cited by 4 publications

(3 citation statements)

References 33 publications

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“…The seeds of S. cumini are claimed to contain alkaloids, such as jambosine and glycoside jambolin or antimellin (Ayyanar, Subash-Babu, & Ignasimuthu, 2012). The therapeutic importance of S. cumini seeds had been attributed partly due to the presence of phenolic compounds in it (Shivashankara et al, 2013). The presence of polyphenols in the plant has been reported for antidiabetic potential by inhibiting carbohydrate-hydrolyzing enzymes (Olaokun, Mcgaw, Eloff, & Naidoo, 2013), antiglycation (Wang, Yagiz, Buran, Nunes, & Gu, 2011), dipeptidyl peptidase-IV (DPP-IV) inhibition (Bower, Hernandez, Berhow, & Mejia, 2014), and through modulation of several other key enzymes linked to diabetes.…”

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confidence: 99%

Syzygium cuminiseed exhibits antidiabetic potential via multiple pathways involving inhibition of α‐glucosidase, DPP‐IV, glycation, and ameliorating glucose uptake in L6 cell lines

Syama

Arun

George

et al. 2017

J Food Process Preserv

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The present study evaluated antidiabetic potential of fractions of Syzygium cumini seeds and identified major polyphenolic compounds in them. Potential α‐glucosidase and α‐amylase inhibition (IC50 1.7 and 7.62 μg/ml, respectively) was demonstrated by 70% methanol fraction while significant dipeptidyl peptidase‐IV inhibition (88.1%) was demonstrated by methanol fraction. A fourfold increase in glucose uptake in L6 cells following the pretreatment of 70% methanol fraction (26.9%) further confirmed the antidiabetic potential of S. cumini seeds. The total phenolic (906 mg GAE/g dry weight) and flavonoid content (233 mg QE/g dry weight) were highest in 70% methanol fraction. Phenolic profiling of fractions through HPLC showed the presence of quercetin, cinnamic acid, syringic acid, ferulic acid, ellagic acid, and gallic acid, which was further confirmed through LC–Q‐ToF (MS/MS). Major phenolics identified were docked with studied enzymes and analyzed. All the results suggest that S. cumini seed fractions have significant potential in the management of diabetes. Practical applications Syzygium cumini is well known for its antidiabetic property. However, the seeds are underutilized and not well explored scientifically. The results from present study explain the antidiabetic potential of S. cumini seeds. The study also provides an insight about the compounds present in the seeds and the mechanism by which the antidiabetic property is imparted. The results thus provide a scientific validation for the antidiabetic property of under‐utilized S. cumini seeds. Further scientific validations in in vivo can pave way for the exploration of S. cumini seeds in the management of diabetes against the adverse effects of the commonly used synthetic antidiabetic drugs.

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confidence: 99%

Syzygium cuminiseed exhibits antidiabetic potential via multiple pathways involving inhibition of α‐glucosidase, DPP‐IV, glycation, and ameliorating glucose uptake in L6 cell lines

Syama

Arun

George

et al. 2017

J Food Process Preserv

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“…Buah Jamblang sudah digunakan sebagai antidiabetes selama 127 tahun terakhir (Shivashankara et al, 2013). Banyak peneliti telah membuktikan biji, buah, dan batang tanaman Jamblang memberikan efek antidiabetes (Gohil et al, 2010).Hasil penelitian (Elhawary et al, 2022) Ekstrak buah Jamblang menunjukkan penurunan kadar gula darah tertinggi (98,9 ± 4,3 mg/dl), diikuti oleh ekstrak biji jamblang (123,2 ± 4,9 mg/dl), daun dan bunga (132,8 ± 5,9 mg/dl dan 163,4 ± 5,3 mg/dl).…”

Section: Antidiabetesunclassified

Literatur Review: Potensi Pengolahan dan Manfaat Kesehatan Jamblang (Syzygium cumini L.)

Maliza

Safrida

Hayuningtyas

et al. 2022

JTPP

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Jamblang (Syzygium cumini L.) telah banyak dieksplorasi dalam dunia pangan dan farmasi di berbagai negara, karena karakteristik buah dan banyaknya manfaat kesehatan yang dimilikinya. Di Aceh, pemanfaatan tanaman jamblang masih sangat terbatas dan sebagian besar hanya dikonsumsi dalam bentuk segar, pemanfaatan lain dari tumbuhan ini belum banyak diketahui masyarakat akibat terbatasnya penelitian terkait tumbuhan ini di Indonesia. Berdasarkan hasil studi literasi yang dilakukan dalam kajian ini, di berbagai negara, jamblang telah banyak dimanfaatkan dalam pengolahan pangan dengan tujuan untuk meningkatkan nilai ekonomis, memperpanjang masa simpan, dan meningkatkan diversifikasi pangan, seperti produk jus, sirup, squash, selai, dan bubuk instan yang dimanfaatkan sebagai pewarna alami. Selain itu, telah dilakukan penelitian mengenai manfaat jamblang dalam penanganan berbagai macam penyakit, antara lain antibakteri, antikanker, antidiabetes, dan antihipertensi. Mekanisme tanaman jamblang dalam pengobatan yang telah dilaporkan, yaitu komponen bioaktif dalam jamblang mengaktivasi enzim-enzim katalase, glutathione peroksidase, glutathione-s-transferase dan SOD untuk menetralisir produksi radikal bebas yang berlebih. Kajian ini diharapkan dapat menjadi salah satu acuan yang dapat digunakan untuk mengembangkan penelitian dan pemanfaatan jamblang di Aceh khususnya dan di Indonesia pada masa mendatang.

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“…From the in vitro study carried out for jamun seeds, jamun juice, and WJP, it was observed that the jamun seeds exhibited greater The phytochemicals such as gallic acid and catechin possessed by the jamun juice exhibit a number of health benefits including antidiabetic effect through the inhibition of α-amylase activity (Gajera et al, 2017;Shivashankara et al, 2013).…”

Section: α-Amylase Inhibition Activity Of Wjpmentioning

confidence: 99%

Utilization of whey for formulation of whey jamun juice ice pops with antidiabetic potential

et al. 2021

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Whey utilization has been a subject of much research, as it has a very high biological oxygen demand (BOD) and must be treated prior to disposal. Several strategies, such as isolation of whey proteins, bioconversions of lactose to ethanol, and methane production, have aimed at reducing the organic load for reducing the BOD levels. In order to enhance the utilization of whey, a novel approach for formulating a functional food was employed. Whey was blended with jamun juice to prepare whey jamun ice pops (WJP) by the use of freezing technology (−20 • C) with the addition of small amounts of citric acid as preservative as well as for enhancing taste and nonnutritive sugar (sucralose). The formulation containing 59.7 ml of jamun pulp juice, 40.11 ml of whey, 0.06 g of citric acid, and 0.13 g of sucralose, which ranked best among all combinations, was selected. The formulation was analyzed for physicochemical parameters, total polyphenols, total flavonoids, and sensory acceptability. WJP was found to have 78% DPPH (2,2-diphenyl-1-picrylhydrazyl) inhibition (antioxidant activity), 7.89 mg GAE/ml of total polyphenols, 4.58 QE mg/ml of total flavonoids, 0.7% (v/v expressed as citric acid) titrable acidity, pH 4.3, TSS 12 • Brix, 14.3 mg/100 ml vitamin C, and 6% reducing sugar. In the present study, in vitro antidiabetic activity showed inhibition of α-amylase activity by 60%, and in vivo activity tested in albino rats revealed that the final product helped in regulating the blood glucose in the body.

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Antidiabetic and Hypoglycemic Effects of Syzygium cumini (Black Plum)

Cited by 4 publications

References 33 publications

Syzygium cuminiseed exhibits antidiabetic potential via multiple pathways involving inhibition of α‐glucosidase, DPP‐IV, glycation, and ameliorating glucose uptake in L6 cell lines

Syzygium cuminiseed exhibits antidiabetic potential via multiple pathways involving inhibition of α‐glucosidase, DPP‐IV, glycation, and ameliorating glucose uptake in L6 cell lines

Literatur Review: Potensi Pengolahan dan Manfaat Kesehatan Jamblang (Syzygium cumini L.)

Utilization of whey for formulation of whey jamun juice ice pops with antidiabetic potential

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