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Acta Biologica Hungarica

, Volume 68, Issue 2, pp 127–136 | Cite as

HPLC Method for Measurement of Human Salivary α-Amylase Inhibition by Aqueous Plant Extracts

  • István Takács
  • Ákos Takács
  • Anikó Pósa
  • Gyöngyi GyémántEmail author
Article
  • 3 Downloads

Abstract

Control of hyperglycemia is an important treatment in metabolic disorders such as type II diabetes and obesity. α-Amylase, as the first enzyme of glucose release from dietary polysaccharides, is a potential target to identify new sources of novel anti-obesity and anti-diabetic drugs. In this work, different herbal extracts as α-amylase inhibitors were studied by measuring the rate of the cleavage of a maltooligomer substrate 2-chloro-4-nitrophenyl-β-D-maltoheptoside. Measurement of chromophore containing products after reversed phase HPLC separation was used for α-amylase activity measurement. Rates of hydrolysis catalysed by human salivary α-amylase were determined in the presence and absence of lyophilised water extracts of eleven herbs. Remarkable bioactivities were found for extracts of Cinnamomum zeylanicum Blume (bark), Camellia sinensis L. (leaf), Ribes nigrum L. (leaf), Laurus nobilis L. (leaf), Vaccinium macrocarpon Aiton (fruit) and Syzygium aromaticum L. (bud). Determined IC50 values were in 0.017–41 μg/ml range for these six selected plant extracts. Our results confirm the applicability of this HPLC-based method for the quick and reliable comparison of plants as α-amylase inhibitors.

Keywords

α-amylase inhibition plant extract HPLC obesity diabetes 

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© Akadémiai Kiadó, Budapest 2017

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • István Takács
    • 1
    • 3
  • Ákos Takács
    • 2
  • Anikó Pósa
    • 1
  • Gyöngyi Gyémánt
    • 3
    Email author
  1. 1.Department of Physiology, Anatomy and NeuroscienceUniversity of SzegedSzegedHungary
  2. 2.Department of Food EngineeringUniversity of SzegedSzegedHungary
  3. 3.Department of Inorganic and Analytical ChemistryUniversity of DebrecenDebrecenHungary

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