Inhibitory activity against α-glycosidase and α-amylase of aqueous extracts from different spices used in mexican dishes Inhibitory

Inhibitory activity against α-glycosidase and α-amylase of aqueous extracts from different spices used in mexican dishes Inhibitory

Diabetes is one of the main causes of mor­bidity and mortality around the world. Many studies have been conducted to find benefi­cial dietary components for its treatment and prevention. The aim of the present work was to evaluate the antioxidant and inhibitory ef­fects of α-glycosidase and α-amylas...

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Main Authors: Sevilla-Asencio, Osmery Alín, Dublán-García, Octavio, Gómez-Oliván, Leobardo Manuel, López-Martínez, Leticia Xochitl
Format: Online
Language:eng
Published: Universidad Autónoma de Tamaulipas 2013
Online Access:https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/6
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id oai:ojs.pkp.sfu.ca:article-6
record_format ojs
institution CIENCIA UAT
collection OJS
language eng
format Online
author Sevilla-Asencio, Osmery Alín
Dublán-García, Octavio
Gómez-Oliván, Leobardo Manuel
López-Martínez, Leticia Xochitl
spellingShingle Sevilla-Asencio, Osmery Alín
Dublán-García, Octavio
Gómez-Oliván, Leobardo Manuel
López-Martínez, Leticia Xochitl
Inhibitory activity against α-glycosidase and α-amylase of aqueous extracts from different spices used in mexican dishes Inhibitory
author_facet Sevilla-Asencio, Osmery Alín
Dublán-García, Octavio
Gómez-Oliván, Leobardo Manuel
López-Martínez, Leticia Xochitl
author_sort Sevilla-Asencio, Osmery Alín
title Inhibitory activity against α-glycosidase and α-amylase of aqueous extracts from different spices used in mexican dishes Inhibitory
title_short Inhibitory activity against α-glycosidase and α-amylase of aqueous extracts from different spices used in mexican dishes Inhibitory
title_full Inhibitory activity against α-glycosidase and α-amylase of aqueous extracts from different spices used in mexican dishes Inhibitory
title_fullStr Inhibitory activity against α-glycosidase and α-amylase of aqueous extracts from different spices used in mexican dishes Inhibitory
title_full_unstemmed Inhibitory activity against α-glycosidase and α-amylase of aqueous extracts from different spices used in mexican dishes Inhibitory
title_sort inhibitory activity against α-glycosidase and α-amylase of aqueous extracts from different spices used in mexican dishes inhibitory
description Diabetes is one of the main causes of mor­bidity and mortality around the world. Many studies have been conducted to find benefi­cial dietary components for its treatment and prevention. The aim of the present work was to evaluate the antioxidant and inhibitory ef­fects of α-glycosidase and α-amylase from aqueous extracts of cinnamon (Cinnamomum zeylanicum), cumin (Cuminum cyminum) oregano (Origanum vulgare), black pepper (Piper nigrum) and clove (Eugenia caryophyl­lus), which are widely used in Mexican dishes. Aqueous extracts were prepared (50 °C for 3h) and phenolic compounds content, antiox­idant activity, as well as the in vitro inhibitory potential of α-glycosidase and α-amylase, were determined. The contents of phenolic compunds ranged from 3.12 to 104.4 mg/g of sample. All the extracts exhibited an antioxi­dant activity, expressed as the percentage of inhibition of DPPH- radical (30 to 82 %) and inhibitory capacity of α-glycosidase (22 to 70 %). The inhibition of α-amylase activity was found between 0 AND 50 %. The aque­ous extracts of cinnamon yielded highest inhibitory capacity against α-glycosidase and DPPH- radical activities. The aqueous extracts of oregano showed lowest inhibition against α-glycosidase activity and did not show in­hibition against α-amylase. The inhibitory effectiveness of the enzymes and the total phenolic compounds were not correlated. However, there was a correlation between the antioxidant activity and the total phenolic compounds (r2 = 0.94, P < 0.05). The inhibition of α-glycosidase and α-amylase is one of the therapeutic approaches to slow down the di­gestion and absorption of carbohydrates and hence, the reduction of postprandial blood glucose. The use of these typical Mexican spices has potential in the early stages of hy­perglycemia treatment.
publisher Universidad Autónoma de Tamaulipas
publishDate 2013
url https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/6
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spelling oai:ojs.pkp.sfu.ca:article-62015-09-30T10:10:01Z Inhibitory activity against α-glycosidase and α-amylase of aqueous extracts from different spices used in mexican dishes Inhibitory Actividad inhibitoria sobre α-glucosidasa y α-amilasa de extractos acuosos de algunas especias utilizados en la cocina mexicana Sevilla-Asencio, Osmery Alín Dublán-García, Octavio Gómez-Oliván, Leobardo Manuel López-Martínez, Leticia Xochitl α-amylase α-glycosidase antioxidant activity species. α-amilasa α-glucosidasa actividad antioxidante especias Diabetes is one of the main causes of mor­bidity and mortality around the world. Many studies have been conducted to find benefi­cial dietary components for its treatment and prevention. The aim of the present work was to evaluate the antioxidant and inhibitory ef­fects of α-glycosidase and α-amylase from aqueous extracts of cinnamon (Cinnamomum zeylanicum), cumin (Cuminum cyminum) oregano (Origanum vulgare), black pepper (Piper nigrum) and clove (Eugenia caryophyl­lus), which are widely used in Mexican dishes. Aqueous extracts were prepared (50 °C for 3h) and phenolic compounds content, antiox­idant activity, as well as the in vitro inhibitory potential of α-glycosidase and α-amylase, were determined. The contents of phenolic compunds ranged from 3.12 to 104.4 mg/g of sample. All the extracts exhibited an antioxi­dant activity, expressed as the percentage of inhibition of DPPH- radical (30 to 82 %) and inhibitory capacity of α-glycosidase (22 to 70 %). The inhibition of α-amylase activity was found between 0 AND 50 %. The aque­ous extracts of cinnamon yielded highest inhibitory capacity against α-glycosidase and DPPH- radical activities. The aqueous extracts of oregano showed lowest inhibition against α-glycosidase activity and did not show in­hibition against α-amylase. The inhibitory effectiveness of the enzymes and the total phenolic compounds were not correlated. However, there was a correlation between the antioxidant activity and the total phenolic compounds (r2 = 0.94, P < 0.05). The inhibition of α-glycosidase and α-amylase is one of the therapeutic approaches to slow down the di­gestion and absorption of carbohydrates and hence, the reduction of postprandial blood glucose. The use of these typical Mexican spices has potential in the early stages of hy­perglycemia treatment. La diabetes es una de las principales causas de morbilidad y mortalidad en el mundo. Muchos estudios están dirigidos hacia la búsqueda de componentes dietarios que sean benéficos para su tratamiento y prevención. El objetivo del presente estudio fue examinar el efecto antioxidante e inhibitorio de α-glucosidasa y α-amilasa de extractos acuosos de canela (Cinnamomum zeylanicum), comino (Cumi­num cyminum), orégano (Origanum vulgare), pimienta negra (Piper nigrum) y clavo (Euge­nia caryophyllus), que son especias utiliza­das comúnmente en la cocina mexicana. Se prepararon extractos acuosos (50 °C durante 3 h) y se determinó el contenido de compues­tos fenólicos totales, actividad antioxidante y potencial inhibitorio in vitro de α-glucosidasa y α-amilasa. El contenido de compuestos fenólicos totales varió de 3.12 a 104.4 mg/g de muestra. Todos los extractos mostraron ac­tividad antioxidante que fue expresada como porcentaje de inhibición del radical DPPH- (30 % a 80 %) y capacidad inhibitoria de α-glucosidasa de 22 % a 70 %. La inhibición de la actividad α-amilasa se encontró de 0 % a 50 %. Los extractos acuosos de canela pre­sentaron mayor capacidad inhibitoria contra la acción de la α-glucosidasa y actividad con­tra el radical DPPH-, los extractos acuosos de orégano mostraron menor inhibición de la actividad α-glucosidasa y no presentaron inhibición contra la actividad α-amilasa. La efectividad inhibitoria de las enzimas y el contenido de compuestos fenólicos totales no presentó correlación. Sin em­bargo, se encontró una correlación entre la actividad antioxidante y el contenido de compuestos fenólicos totales (r2 = 0.94, P < 0.05). La inhibición de α-glucosidasa y α-amilasa es una de las formas terapéuti­cas para retardar la digestión y absorción de los carbohidratos y en consecuencia, la reducción de glucosa postprandial en sangre. El uso de especias culinarias con­sumidas en los platillos mexicanos podría representar un uso potencial durante los estados tempranos de hiperglicemia. Universidad Autónoma de Tamaulipas 2013-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/6 10.29059/cienciauat.v8i1.6 CienciaUAT; Vol. 8 No. 1: July-December 2013; 42-47 CienciaUAT; Vol. 8 No. 1: Julio-Diciembre 2013; 42-47 2007-7858 2007-7521 eng https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/6/9

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