Inhibition of α-amylase and α-glucosidase activities by ethanolic extract of Telfairia occidentalis (fluted pumpkin) leaf  

作　　者：G Oboh AJ Akinyemi AO Ademiluyi 

机构地区：[1]Department of Biochemistry,Federal University of Technology,Akure

出　　处：《Asian Pacific Journal of Tropical Biomedicine》2012年第9期733-738,共6页亚太热带生物医学杂志（英文版）

基　　金：the financial backing of International Foundation for Science(IFS)for granting Dr.G.Oboh the research grant forthe execution of this work(IFS Grant Agreement No.E/4625-1)

摘　　要：Objective:To investigate the inhibitory effect of Telfairia occidentalis Hook f.(Curcubitaceae)(T.occidentalis)leaf on key enzyme linked to type-2 diabetes(α-amylase andα-glucosidase)as well as assess the effect of blanching(a commonly practiced food processing technique)of the vegetable on these key enzymes.Methods:Fresh leaves of T.occidentalis were blanched in hot water for 10 minutes,and the extracts of both the fresh and blanched vegetables were prepared and used for subsequent analysis.The inhibitory effect of the extract onα-amylase andα-glucosidase activities as well as some antioxidant parameter was determined in vitro.Results:The result revealed that unprocessed T.occidentalis leaf reduce Fe^(3+)to Fe^(2+)and also inhibitedα-amylase andα-glucosidase activities in a dose dependent manner.However,blanching of the leafy vegetables caused a significant(P<0.05)increase in the antioxidant properties but decrease their ability to inhibitα-amylase andα-glucosidase activities.Conclusions:This antioxidant properties and enzyme inhibition could be part of the mechanism by which they are used in the treatment/prevention of type-2 diabetes.However,the blanched vegetable reduces their ability to inhibit bothα-amylase andα-glucosidase activity in vitro.Objective:To investigate the inhibitory effect of Telfairia occidentalis Hook f.(Curcubitaceae)(T.occidentalis) leaf on key enzyme linked to lype-2 diabetes(α-amylase and α-glucosidase) as well as assess the effect of blanching(a commonly practiced food processing technique) of the vegetable on these key enzymes.Methods:Fresh leaves of T.occidentalis were blanched in hot water for 10 minutes,and the extracts of both the fresh and blanched vegetables were prepared and used for subsequent analysis.The inhibitory effect of the extract on α-amylase and αglucosidase activities as well as some antioxidant parameter was determined in vitro.Results: The result revealed that unprocessed T.occidentalis leaf reduce Fe^(3+) to Fe^(2+) and also inhibited α-amylase and α-glucosidase activities in a dose dependent manner.However,blanching of the leafy vegetables caused a significant(P<0.05) increase in the antioxidant properties but decrease their ability to inhibit α-amylase and α-glucosidase activities.Conclusions:This antioxidant properties and enzyme inhibition could be part of the mechanism by which they are used in the treatment/prevention of type-2 diabetes.However,the blanched vegetable reduces their ability to inhibit both α-amylase and α-glucosidase activity in vitro.

关 键 词：BLANCHING Antioxidants VEGETABLES Telfairia OCCIDENTALIS Α-AMYLASE Α-GLUCOSIDASE 

分 类 号：TQ925[轻工技术与工程—发酵工程]