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POTENT a-AMYLASE INHIBITION ACTIVITY OF NATURAL GUMS: AN IN-VITRO ANTI-DIABETIC STUDY
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| Author:
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PRASHANT SINGH, RITU M GILHOTRA
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| Abstract:
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An anti-diabetic approach of inhibiting a-amylase i.e. carbohydrate hydrolyzing enzymes results in decreased gastrointestinal
glucose absorption and production. Gums belonging to natural sources are used as pharmaceutical
excipients in several dosage forms. The present comparative study investigated the effect and efficiency of such gums
i.e. guar gum(Cyamompsis tetraganolobus
), gum acacia
(Acacia arabica
)and gum tragacanth
(Astragalus gummifer
) on a-
amylase inhibition activity. Various aqueous concentrations
(10-100 mg/mL
) of all the three gums were made to
examine the effects. In vitro a-amylase inhibition activities of these gums were examined spectrophotometrically using
dinitrosalicylic acid - starch azure method.The inhibition of a-amylase by guar gum, gum acacia and gum tragacanth
were significant with the IC50 value of 28.4, 61.9 and 66.5 µg/mL, on an individual basis, when compared to standard
acarbose. The inhibition activity report says that Guar gum was the most potent candidate among all the gums and
further developing a dosage formwould be the future interest.
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| Keyword:
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Natural gums, pharmaceutical excipients, a-amylase, anti-diabetic, guar gum
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2020.12.01.038
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| Download:
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