In vitro screening of α-amylase inhibition by selected terpenes from essential oils
L Jelenkovic, VS Jovanovic, I Palic, V Mitic… - Tropical Journal of …, 2014 - ajol.info
Tropical Journal of Pharmaceutical Research, 2014•ajol.info
Purpose: To assess some terpenes from herbal products for possible inhibitory effects on
serum α-amylase in order to ascertain their potential usefulness in the prevention and/or
treatment of diabetes Type 2. Methods: Solutions of terpenes (citral, eukalyptol, β-pinene,
myrcene, eugenol and terpineol) in deonized water were prepared by ultrasonic and manual
mixing in four different concentrations ranging from 0.39–5.50 µmol cm-3. Commercial sera
(with normal-N and high-H enzyme activity) were used as a source of α-amylase. α-Amylase …
serum α-amylase in order to ascertain their potential usefulness in the prevention and/or
treatment of diabetes Type 2. Methods: Solutions of terpenes (citral, eukalyptol, β-pinene,
myrcene, eugenol and terpineol) in deonized water were prepared by ultrasonic and manual
mixing in four different concentrations ranging from 0.39–5.50 µmol cm-3. Commercial sera
(with normal-N and high-H enzyme activity) were used as a source of α-amylase. α-Amylase …
Abstract
Purpose: To assess some terpenes from herbal products for possible inhibitory effects on serum α-amylase in order to ascertain their potential usefulness in the prevention and/or treatment of diabetes Type 2.
Methods: Solutions of terpenes (citral, eukalyptol, β-pinene, myrcene, eugenol and terpineol) in deonized water were prepared by ultrasonic and manual mixing in four different concentrations ranging from 0.39–5.50 µmol cm-3. Commercial sera (with normal-N and high-H enzyme activity) were used as a source of α-amylase. α-Amylase activity was determined by standard methods using an automated analyzer.
Results: All the selected terpenes at their maximal concentrations inhibited α-amylase in N-sera in the range 9.68–38.70 and 10.71-25.00% for ultrasonic and manual mixing, respectively, while in H-sera, inhibition was in the range 17.10-21.05 and 13.58–25.92% for ultrasonic and manual mixing, respectively. Regardless of the concentration of the inhibitor or the method of mixing, citral was the strongest inhibitor of α-amylase.
Conclusion: The selected terpenes, in their appropriate concentrations, influence α-amylase activity to varying degrees. Principal component and agglomerative hierarchical analysis reveal that the most significant factor in α-amylase inhibition is the mode of mixing the samples, rather than their concentrations.
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