The Inhibition Effects Against 945

The inhibition effects against α-amylase of plant extracts
Poster Sessions, Institute of Food Technologists, 525 West Van Buren, Suite 1000, Chicago, IL 60607

Jun 30, 2008

Gyu-Hee Lee, Yeun-Kook Jung, Kee-Hyuk Kim, Myung-Gon Shin, Woosong University, Daejeon, Republic of Korea

 

Diebetes melittus is one of the most serious chronic diseases that is developed with an increase in obesity and ageing. Some drugs such as acarbose and voglibose have been developed for diabetes, and the best way to control postprandial plasma glucose level is with a medication in combination with dietary restriction and exercise programme. One of the therapeutic approaches for decreasing of postprandial hyperglycemia is retard absorption of glucose by the inhibition of carbohydrate-hydrolysing enzymes, which are α-amylase and α-glucosidase in digestive organs. α-Amylase inhibitor could be used for reducing blood glucose level by inhibiting carbohydrate digestion and delaying the absorption of glucose. Therefore, the inhibition effects against α-amylase of some plants, which have been used as traditional remedy medicine such as Cornus wateri (walter dogwood), Cusurbita moschata duchesne(pumpkin) seed sprout, Psidium guajava(guava) leaf, Morus alba L. andCercis chinensis bunge, were investigated. Ten grams of each samples were extracted with 80% ethanol with 0.5% TFA(trifluoroacetic acid) by refluxing during 24hours at 60°C and then concentrated. The mixture of concentrates 1mL, which were diluted to 0.2mg/ml, as a enzyme inhibitor and 0.25 unit α-amylase 1mL in 50mM potassium phosphate buffer(pH 7.0) were pre-incubated for 7 min. and 0.3% soluble starch solution 1mL were added and reacted for 7 min.. Then reducing sugar contents were analyzed by using DNS method. The results are represented as percentage of the activity based on absence of α-amylase inhibitor. The extent inhibition effects(%) ofC. wateri, C. moschata duchesne seed sprout, P. guajava leaf, M. alba L. C. chinensis bunge extracts were 56%, 78%, 69%, 54% and 34%, respectively. According to the results, these plant extracts can be an important role for controlling the blood glucose level as a functional food.