α-Glucosidase Inhibitory Effect of Fermented Fruit Juice of Morinda Citrifolia L and Combination Effect with Acarbose

Abstract

Fermented fruit juice of M.citrifoliais supposed to be the future nutraceutical beverage due to its antidiabetic and antioxidant activities. The purposes of this study were to characterize the fermented juice microbiologically and chemically and to evaluate itsα-glucosidase inhibition and radical scavenging activities in vitro. The fruit of M.citrifolia was fermented and the fruit juice was obtained and evaluated for its radical scavenging activity based on a DPPH assay. It's in vitroanti diabetic activity on α-glucosidase inhibition was investigated, including its combined effect with acarbose by a Chou-Talalay method. The inhibition mode was evaluated by Line weaver-Burk plots. The juice was identified for its microbiome with 16S sequencing method and pictured with SEM. The bioactive compounds were analysed with LC-MS. The main microbiome was yeast and tentatively identified as Candida. The yeast was not able to grow in the normal growth medium for yeast, such as sabouroud agar. The TPC of the juice was 1,193 μg GAE/ml. The main compounds identified by an LC-MS were short-chain fatty acids (α-ketoglutaric acid and malic acid). The fermented fruit juice showed good α-glucosidase inhibitory and antioxidant activities with IC50 of 28.99 and 14.09μgGAE/ml, respectively. The kinetic study showed a non-competitive inhibition on α-glucosidase. The combination of the juice with acarbose at higher concentrations produced an additive effect on α-glucosidase. However, at lower concentrations, an antagonistic effect was observed. The fermented fruit juice of M.citrifoliais a good beverage with strong antidiabetic and antioxidant effects.

Enzyme inhibitory, antioxidant, and antibacterial activities of ethanol fruit extract of Muntingia calabura Linn

“…The inhibition of the ethanol extract of M. calabura fruit on α-glucosidase (from Saccharomyces cerevisiae) was determined based on a modified method described in a previous report (15). Activity was expressed as IC 50 and the value was compared to that of acarbose, a synthetic inhibitor.…”

Antioxidant Activity, Enzyme Inhibition Potentials, and Phytochemical Profiling of Premna serratifolia L. Leaf Extracts

“…These results suggest that acarbose had more potent inhibition activity than EEPS and WEPS. Acarbose, a prescribed antidiabetic agent, is known to act through inhibition on α -glucosidase in a competitive mode, similar to that of WEPS, as previously reported [ 17 ].…”

“…The effect of EEPS and WEPS on DPPH radicals was determined based on a method described previously [ 17 ]. Different concentrations of leaf extracts (3 mL) were prepared, and into each of these solutions was added DPPH solution in ethanol (1 mL).…”

“…Inhibition activities on α -glucosidase by the extracts and acarbose (a positive control) were determined according to a reported method [ 17 ], using α -glucosidase from Saccharomyces cerevisiae (EC 3.2.2.20) and p -nitrophenyl- α -D-glucopyranoside ( p NPG) as a substrate. In brief, 50 μ L of sample solution of different concentrations was mixed with phosphate buffer pH 6.8 (50 mM, 50 μ L).…”

Ancestral Peruvian ethnic fermented beverage “Chicha” based on purple corn (Zea mays L.): unraveling the health-relevant functional benefits

“…Other phenolic or non-phenolic compounds likely released or metabolized during the mixed lactic acid bacteria and yeast-based fermentation in Chicha may have also contributed to the high α-glucosidase inhibition shown in the current investigation, but more research is needed to elucidate this possibility. Simamora et al [32] have reported α-glucosidase inhibitory activity of 65.53 ± 0.75% for a 100-day fermented-based juice made with Morinda citrifolia at a 0.035 mg GAE/mL dose. Chicha samples with lower fermentation time (12 h) had comparable ranges of inhibition (53.31-75.73%) at a similar sample dose (0.034 mg GAE/mL).…”