Sains Malaysiana 52(3)(2023): 795-803

http://doi.org/10.17576/jsm-2023-5203-09

 

Inhibitory Effects of Nipa Palm Vinegar on the Carbohydrate Hydrolysing Enzymes

(Kesan Perencatan Cuka Nipah pada Enzim Hidrolisis Karbohidrat)

 

FARJANA YASMIN1,4, SWAMINATHAN MEYYAMMAI2, KHAIRUL NIZA ABD RAZAK2, NOZLENA ABDUL SAMAD1, TRI WIDYAWATI3 & NOR ADLIN YUSOFF1,*

 

1Advanced Medical and Dental Institute, Universiti Sains Malaysia, 13200 Penang, Malaysia

2School of Pharmaceutical Sciences, Universiti Sains Malaysia, 11800 Penang, Malaysia

3Pharmacology and Therapeutic Department, Medical Faculty, University of Sumatera Utara, Medan 20155, Indonesia

4Centre for Genome Engineering, Institute for Basic Science, 55, Expo-ro, Yuseong-gu, Daejeon 34126, Korea

 

Diserahkan: 6 April 2022/Diterima: 11 Januari 2023

 

Abstract

Nipa palm vinegar has been traditionally used to manage blood glucose levels by diabetic patients in Southeast Asia. This study was designed to evaluate the efficacy of nipa palm vinegar in inhibiting the activity of carbohydrate hydrolyzing enzymes, α-glucosidase, and α-amylase. In vitro spectrophotometric assays were used to evaluate the inhibitory activity of nipa palm activity against α-glucosidase and α-amylase. To confirm the in vitro findings, an oral starch tolerance test in the normoglycemic Sprague Dawley rat was conducted. Acarbose was used as the positive control for both tests. Nipa palm vinegar at a concentration ranging from 4000 to 62.5 mg/mL inhibited the activity of α-glucosidase and α-amylase in a concentration-dependent manner with the respective IC50 values of 144.50 ± 1.1 mg/mL and 90.30 ± 1.7 mg/mL. It also exerted uncompetitive inhibition against α-glucosidase and competitive inhibition towards α-amylase. In vivo oral starch tolerance test showed a significant (p < 0.05) postprandial glucose-lowering effect of nipa palm vinegar at the doses of 2 mL/kg and 1 mL/kg body weight as compared to the control. In a conclusion, this study demonstrated that nipa palm vinegar suppressed the rise in postprandial glucose levels partly by inhibiting the activity of digestive enzymes.

 

Keywords: α-amylase; α-glucosidase; Diabetes mellitus; nipa palm vinegar; Nypa fruticans Wurmb.

 

Abstrak

Cuka nipah telah digunakan secara tradisi dalam mengawal aras glukosa darah oleh pesakit diabetes di Asia Tenggara. Kajian ini menilai keberkesanan cuka nipah dalam merencat aktiviti enzim-enzim hidrolisis karbohidrat iaitu α-glukosidase dan α-amilase. Ujian spektrofotometrik secara in vitro telah digunakan untuk menguji potensi aktiviti perencatan cuka nipah terhadap α-glukosidase dan α-amilase. Bagi mengesahkan penemuan ujian in vitro, ujian toleransi kanji oral secara in vivo pada tikus normoglisemik dijalankan. Keputusan menunjukkan cuka nipah merencat aktiviti α-glukosidase dan α-amilase secara kebergantungan kepekatan dengan nilai IC50 adalah masing-masing adalah 144.50 ± 1.1 mg/mL dan 90.30 ± 1.7 mg/mL. Cuka nipah juga menunjukkan perencatan tidak kompetitif terhadap α-glukosidase dan perencatan kompetitif terhadap α-amilase. Ujian toleransi kanji oral secara in vivo menunjukkan cuka nipah pada dos 2 mL/kg dan 1 mL/kg berat badan mampu menurunkan aras glukosa postprandial secara signifikan dibandingkan dengan kawalan (p<0.05). Kesimpulannya, kajian ini membuktikan cuka nipah menghalang kenaikan aras glukosa darah postprandial, sebahagiannya dengan merencat aktiviti enzim pencernaan.

 

Kata kunci: α-amilase; α-glukosidase; cuka nipah; kencing manis; Nypa fruticans Wurmb.

 

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*Pengarang untuk surat-menyurat; email: noradlinyusoff@usm.my

   

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