Assessment and In Vitro Studies of Potent Amylase Inhibitor from Different Plant Species

Abstract

Flavonoids are naturally occurring compounds widely distributed in plants, which have hypoglycemic potential. Amylase inhibitors belong to flavonoids that block amylases which are involved in hydrolyzing the carbohydrates to yield low molecular weight dextrin and sugars. Inhibition of α-amylase along with α-glucosidase can significantly reduce the post-prandial increase of blood glucose and can be an important strategy in the control of blood glucose level in the type-2 diabetic patients. In this background, 21 samples including leaf, stem and bark of 10 plant species collected from different geographical regions of Jammu and Kashmir, India were evaluated for presence of α-amylase inhibitors. To quantify inhibition rates, acarbose was used as control. Methanolic extracts of Cedrus deodara leaves showed 97.31% amylase inhibition followed by Hippophae rhamnoides (75.43%) and Platanus orientalis (25.71%) as compared to control. Further, effect of pH and thermal stability of amylase inhibitors was analyzed. However, at pH 7 and 9, the amylase inhibition activity remains unaltered. Furthermore, activity of inhibitors was evaluated at different temperatures. Heat treated extracts of Cedrus deodara and Hippophae rhamnoides showed thermal stability of their activity. In the present study, rich sources of amylase inhibitors were identified. Characterization of key active metabolites from these species would be useful in management of postprandial hyperglycemia. Inhibition of α-amylase activity is only one possibility and cost-effective way to lower postprandial blood glucose levels.

Keywords: amylase, acarbose, diabetes, postprandial hyperglycemia

Cite this Article

Gulzar A. Rather, Arti Shrama, Sudhir R. Bale et al. Assessment and In Vitro Studies of Potent Amylase Inhibitor from Different Plant Species. Research & Reviews: A Journal of Drug Design & Discovery. 2018; 5(2): 1–6p.