α-Amylase inhibitory activity of some traditionally used medicinal species of Labiatae

Safamansouri, Hedieh; Nikan, Marjan; Amin, Gholamreza; Sarkhail, Parisa; Gohari, Ahmad Reza; Kurepaz-Mahmoodabadi, Mahdieh; Saeidnia, Soodabeh

doi:10.1186/s40200-014-0114-1

Cited by 21 publications

(19 citation statements)

References 16 publications

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“…Non-insulin dependent hyperglycaemia characterises the early stages of type II diabetes due to the increased breakdown of starch by α-amylase and absorption of glucose by α-glucosidase [6, 7]. The inhibition of these enzymes can significantly decrease the postprandial increase in blood glucose level after a mixed carbohydrate diet, hence it is an important strategy for the management of hyperglycaemia linked to type II diabetes [7].…”

Section: Introductionmentioning

confidence: 99%

In vitro inhibitory activities of selected Australian medicinal plant extracts against protein glycation, angiotensin converting enzyme (ACE) and digestive enzymes linked to type II diabetes

Deo

Hewawasam

Karakoulakis

et al. 2016

BMC Complement Altern Med

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BackgroundThere is a need to develop potential new therapies for the management of diabetes and hypertension. Australian medicinal plants collected from the Kuuku I’yu (Northern Kaanju) homelands, Cape York Peninsula, Queensland, Australia were investigated to determine their therapeutic potential. Extracts were tested for inhibition of protein glycation and key enzymes relevant to the management of hyperglycaemia and hypertension. The inhibitory activities were further correlated with the antioxidant activities.MethodsExtracts of five selected plant species were investigated: Petalostigma pubescens, Petalostigma banksii, Memecylon pauciflorum, Millettia pinnata and Grewia mesomischa. Enzyme inhibitory activity of the plant extracts was assessed against α-amylase, α-glucosidase and angiotensin converting enzyme (ACE). Antiglycation activity was determined using glucose-induced protein glycation models and formation of protein-bound fluorescent advanced glycation endproducts (AGEs). Antioxidant activity was determined by measuring the scavenging effect of plant extracts against 1, 1-diphenyl-2-picryl hydrazyl (DPPH) and using the ferric reducing anti-oxidant potential assay (FRAP). Total phenolic and flavonoid contents were also determined.ResultsExtracts of the leaves of Petalostigma banksii and P. pubescens showed the strongest inhibition of α-amylase with IC50 values of 166.50 ± 5.50 μg/mL and 160.20 ± 27.92 μg/mL, respectively. The P. pubescens leaf extract was also the strongest inhibitor of α-glucosidase with an IC50 of 167.83 ± 23.82 μg/mL. Testing for the antiglycation potential of the extracts, measured as inhibition of formation of protein-bound fluorescent AGEs, showed that P. banksii root and fruit extracts had IC50 values of 34.49 ± 4.31 μg/mL and 47.72 ± 1.65 μg/mL, respectively, which were significantly lower (p < 0.05) than other extracts. The inhibitory effect on α-amylase, α-glucosidase and the antiglycation potential of the extracts did not correlate with the total phenolic, total flavonoid, FRAP or DPPH. For ACE inhibition, IC50 values ranged between 266.27 ± 6.91 to 695.17 ± 15.38 μg/mL.ConclusionsThe tested Australian medicinal plant extracts inhibit glucose-induced fluorescent AGEs, α-amylase, α-glucosidase and ACE with extracts of Petalostigma species showing the most promising activity. These medicinal plants could potentially be further developed as therapeutic agents in the treatment of hyperglycaemia and hypertension.Electronic supplementary materialThe online version of this article (doi:10.1186/s12906-016-1421-5) contains supplementary material, which is available to authorized users.

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Section: Introductionmentioning

confidence: 99%

In vitro inhibitory activities of selected Australian medicinal plant extracts against protein glycation, angiotensin converting enzyme (ACE) and digestive enzymes linked to type II diabetes

Deo

Hewawasam

Karakoulakis

et al. 2016

BMC Complement Altern Med

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“…These compounds are able to inhibit the activity of the carbohydrate hydrolyzing enzymes in the small intestine and are potentially useful in control of diabetes. 24 Results of the current study indicate that methanolic formulations of all the three dosage forms of AYUSH 82 -powder, the mixture extract, and the compound extract -could inhibit α-amylase activity in a dose-dependent manner. AYUSH 82 mixture extract, however, demonstrated highest extent of inhibition in both aqueous (48.2%) and methanolic (87.4%) formulation.…”

Section: Discussionmentioning

confidence: 84%

In vitro Studies on Antidiabetic Potential of New Dosage Forms of AYUSH 82

Setia¹,

Meena²,

Madaan³

et al. 2017

Journal of Drug Research in Ayurvedic Sciences

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AYUSH 82 powder is an Ayurvedic antidiabetic formulation developed by the Central Council for Research in Ayurvedic Sciences (CCRAS), Ministry of AYUSH, Government of India. It comprises ingredients traditionally used for their beneficial effect in diabetes (Prameha/Madhumeha). The hypoglycemic effects of AYUSH 82 powder have been reported in diabetic subjects. In the current study, the antidiabetic potential of AYUSH 82 powder along with its two new dosage forms -AYUSH 82 mixture extract and AYUSH 82 compound extractwas investigated in vitro for elucidating mechanism of their action by possible α-amylase inhibitory property, insulindependent glucose uptake in skeletal muscle cell line (C2C12 myotubes), and effect on peroxisome proliferator-activated receptor gamma (PPAR-γ) activity.All the three dosage forms of AYUSH 82 -powder, mixture extract, and compound extract -exhibited inhibition of α-amylase activity. AYUSH 82 mixture extract, however, demonstrated highest extent of inhibition in both methanolic (87.4%) and aqueous (48.2%) format. All the three dosage forms of AYUSH 82 also demonstrated an increase in insulin-dependent glucose uptake in C2C12 myotubes as compared with control. However, none of the test items (TIs) exhibited activation of PPAR-γ expression in tested ranges, indicating that antidiabetic potential of TIs may not be mediated via PPAR-γ activation. Results indicated that the new dosage forms of AYUSH 82 (mixture extract and compound extract) may be useful for making new dosage forms of AYUSH 82 as tablets/capsule, etc.

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“…By removing the sample (extract) from the solution, interferences arising from the extract such as color or self-inhibitory interferences were removed (21). Acarbose solution (at the concentrations 2, 4, 6, 8, 10 mg/mL) was used as a positive control.…”

Section: Methodsmentioning

confidence: 99%

Starch Hydrolysis, Polyphenol Contents, and In Vitro Alpha Amylase Inhibitory Properties of Some Nigerian Foods As Affected by Cooking

et al. 2017

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The effect of cooking on starch hydrolysis, polyphenol contents, and in vitro α-amylase inhibitory properties of mushrooms (two varieties Russula virescens and Auricularia auricula-judae), sweet potato (Ipomea batatas), and potato (Solanum tuberosum) was investigated. The total, resistant, and digestible starch contents of the raw and cooked food samples (FS) ranged from 6.4 to 64.9; 0 to 10.1; and 6.4 to 62.7 g/100 g, respectively, while their percentages of starch digestibility (DS values expressed as percentages of total starch hydrolyzed) ranged from 45.99 to 100. Raw and boiled unpeeled potato, raw and boiled peeled potato, raw A. auricula-judae, and sweet potato showed mild to high α-amylase inhibition (over a range of concentration of 10–50 mg/mL), which was lower than that of acarbose (that had 69% inhibition of α-amylase over a range of concentration of 2–10 mg/mL), unlike raw R. virescens, boiled A. auricula-judae, and boiled sweet potatoes that activated α-amylase and boiled R. virescens that gave 0% inhibition. The FS contained flavonoids and phenols in addition. The significant negative correlation (r = −0.55; P = 0.05) between the α-amylase inhibitory properties of the raw and cooked FS versus their SD indicates that the α-amylase inhibitors in these FS also influenced the digestibility of their starches. In addition, the significant positive correlation between the α-amylase inhibitory properties of the raw and cooked FS versus their resistant starch (RS) (r = 0.59; P = 0.01) contents indicates that the RS constituents of these FS contributed to their α-amylase inhibitory properties. The study showed the usefulness of boiled unpeeled potato, boiled potato peeled, and raw sweet potato as functional foods for people with type 2 diabetes.

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α-Amylase inhibitory activity of some traditionally used medicinal species of Labiatae

Cited by 21 publications

References 16 publications

In vitro inhibitory activities of selected Australian medicinal plant extracts against protein glycation, angiotensin converting enzyme (ACE) and digestive enzymes linked to type II diabetes

In vitro inhibitory activities of selected Australian medicinal plant extracts against protein glycation, angiotensin converting enzyme (ACE) and digestive enzymes linked to type II diabetes

In vitro Studies on Antidiabetic Potential of New Dosage Forms of AYUSH 82

Starch Hydrolysis, Polyphenol Contents, and In Vitro Alpha Amylase Inhibitory Properties of Some Nigerian Foods As Affected by Cooking

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