Evaluation of the unexplored inhibitory potential of native Cypriot plants against digestive enzymes associated with hyperglycemia
Date Issued
March 10, 2023
Author(s)
Abstract
In recent years, there has been a great deal of awareness for the development
of alternative herbal medicines for the treatment of type 2 diabetes with the aim
of delaying or preventing glucose metabolism. It is common sense that the
inhibition of α-amylase and α-glucosidase enzymes can be an important
strategy to control blood glucose levels, offering positive effects in the
prevention of diabetes mellitus. The present work aims to investigate the in vitro
inhibitory potential of some native Cypriot plants, belonging to the Apiaceae,
Asteraceae, Lamiaceae, and Rosaceae families, against carbohydrate
hydrolyzing enzymes. A sequential chemical extraction was performed with a
defined series of solvents of increasing polarity (hexane, acetone, methanol,
and water) using ultrasound-assisted extraction. The α-amylase and αglucosidase inhibitory potential as well as the total phenolic and flavonoid
contents of the extracts were determined. The results demonstrated that the
antidiabetic effects of the plant extracts were associated with their phenolic
contents. More specifically, methanolic and aqueous extracts, which
demonstrated the highest total phenolic (2.19-261.80 and 2.91-78.54 mg gallic
acid equivalents/g sample, respectively) and flavonoid contents (2.49-26.22
and 2.91-78.54 mg catechin equivalents/g sample, respectively), exhibited the
strongest α-amylase (7.31-43.07 and 0.91-61.11%, respectively, at a
concentration level of 10 mg/mL) inhibitory effects. Furthermore, a significant
α-glucosidase inhibitory potential was observed for all types of extracts
(hexane: 17.10-87.82%, acetone: 17.97-99.20%, methanol: 8.77-99.11%,
water: 2.74-70.73%, at a concentration level of 0.5 mg/mL). Among the
examined samples, Sarcopoterium spinosum (L.) Spach demonstrated the
highest inhibitory activities on α-amylase and α-glucosidase enzymes.
Therefore, this plant is considered as a potential antidiabetic agent and should
be further studied for its potential in controlling or preventing diabetes.
of alternative herbal medicines for the treatment of type 2 diabetes with the aim
of delaying or preventing glucose metabolism. It is common sense that the
inhibition of α-amylase and α-glucosidase enzymes can be an important
strategy to control blood glucose levels, offering positive effects in the
prevention of diabetes mellitus. The present work aims to investigate the in vitro
inhibitory potential of some native Cypriot plants, belonging to the Apiaceae,
Asteraceae, Lamiaceae, and Rosaceae families, against carbohydrate
hydrolyzing enzymes. A sequential chemical extraction was performed with a
defined series of solvents of increasing polarity (hexane, acetone, methanol,
and water) using ultrasound-assisted extraction. The α-amylase and αglucosidase inhibitory potential as well as the total phenolic and flavonoid
contents of the extracts were determined. The results demonstrated that the
antidiabetic effects of the plant extracts were associated with their phenolic
contents. More specifically, methanolic and aqueous extracts, which
demonstrated the highest total phenolic (2.19-261.80 and 2.91-78.54 mg gallic
acid equivalents/g sample, respectively) and flavonoid contents (2.49-26.22
and 2.91-78.54 mg catechin equivalents/g sample, respectively), exhibited the
strongest α-amylase (7.31-43.07 and 0.91-61.11%, respectively, at a
concentration level of 10 mg/mL) inhibitory effects. Furthermore, a significant
α-glucosidase inhibitory potential was observed for all types of extracts
(hexane: 17.10-87.82%, acetone: 17.97-99.20%, methanol: 8.77-99.11%,
water: 2.74-70.73%, at a concentration level of 0.5 mg/mL). Among the
examined samples, Sarcopoterium spinosum (L.) Spach demonstrated the
highest inhibitory activities on α-amylase and α-glucosidase enzymes.
Therefore, this plant is considered as a potential antidiabetic agent and should
be further studied for its potential in controlling or preventing diabetes.