, Volume 26, Issue 4, pp 278-281

The effect of a new specific α-amylase inhibitor on post-prandial glucose and insulin excursions in normal subjects and Type 2 (non-insulin-dependent) diabetic patients

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Trestatin (Ro 9-0154), a new specific α-amylase inhibitor of microbial origin, was tested in six normal subjects and seven Type 2 (non-insulin-dependent) diabetic patients. In normal subjects the maximal increases in blood glucose following a 115-g starch meal were 2.19±0.57 mmol/l (mean±SEM) with placebo, but 1.32±0.39 mmol/l with 10 mg, 1.06±0.26 mmol/l with 20 mg, 0.43±0.07 mmol/l with 50 mg (p<0.05) and 0.26±0.14 mmol/l with 100 mg (p<0.05) Trestatin. The corresponding increases in plasma insulin were 116.5±19.6mU/l; 74.8±17.5 mU/l; 50.7±8.3 mU/l; 28.7±6.9 mU/l (p<0.05) and 16.5±3.2 mU/l (p<0.05). In the diabetic patients the maximal increases in blood glucose following a 50-g starch meal were 6.09±0.02 mmol/l with placebo, but 3.17±0.59 mmol/ (p<0.05) with 10 mg and 1.69±0.41 mmol/l (p<0.05) with 30 mg Trestatin. The corresponding insulin increases were: 58.8±12.7 mU/l, 31.5±9.7mU/l (p<0.05) and 23.4±4.8 mU/l (p<0.05). Trestatin fully retained this pharmacological activity during treatment for 4 weeks in the diabetic patients. Trestatin did not influence glucose and insulin profiles after oral glucose and sucrose. These results are consistent with a specific inhibition of α-amylase in man.