IN-VITRO INHIBITORY EFFECTS ON ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE AND MODES OF INHIBITION OF Vateria copallifera SEEDS

Abstract

The objective of present study was to determine the inhibition capacity and modes of inhibition of fresh and debittered Vateria copallifera seed extract against alpha-amylase and alpha-glucosidase enzymatic reactions. In vitro assessment of alpha-amylase and alpha-glucosidase enzyme inhibition capacity was evaluated for 80% ethanol, 80% methanol and aqueous extract of fresh and debittered V. copallifera seeds. Modes of inhibition (Kinetic analysis) were identified using Michaelis Menten and Lineweaver-Burk (double-reciprocal) plots. Results revealed that, 80% ethanol extracts showed the significantly highest alpha-amylase enzyme inhibition capacity (fresh IC50: 36.97±1.28 𝜇g/mL, debittered IC50:98.58±0.55 𝜇g/mL) followed by aqueous extract (fresh IC50: 258.14±12.41 𝜇g/mL, debittered IC50: 410.44±1.24 𝜇g/mL) compared to positive control Acarbose. The highest alpha-glucosidase enzyme inhibition capacity is given by 80% ethanol extract of fresh V. copallifera seeds (IC50: 1469.10±10.01 𝜇g/mL). Kinetic analysis revealed that, 80% ethanol extract inhibited the alpha-amylase competitively although extract displayed a non-competitive mode of inhibition towards alpha-glucosidase. Thus, Vateria copallifera seeds can be considered a good natural resource for the management of Type 2 diabetes with postprandial hyperglycemia due to their traditional acceptability as a healthy food ingredient, availability and low costs with the necessity of further investigations on its active components.