Anti-Diabetic Potential Of Peptide From P. Niruri Reveals Through Carbohydrate Hydrolyzing Enzyme Inhibition Assay

Noor Hasniza Md Zin () and Ainul Mardhiah Mohd Nail
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Noor Hasniza Md Zin: Department of Biotechnology, Kulliyyah of Science, International Islamic University Malaysia, 25200 Kuantan, Pahang, Malaysia
Ainul Mardhiah Mohd Nail: Department of Biotechnology, Kulliyyah of Science, International Islamic University Malaysia, 25200 Kuantan, Pahang, Malaysia

Science Heritage Journal (GWS), 2019, vol. 3, issue 1, 17-19

Abstract: Herb Phyllanthus niruri (P. niruri) is known to have various pharmacological functions including anti-diabetic properties. In this research, protein extracts from different plant parts (leave, fruit and stem) of P. niruri were investigated for their anti-diabetic potential through α-amylase and α-glucosidase enzyme inhibition assays. For the enzyme inhibition assay, fruit was found to have the highest inhibition percentage (90.0%) against α-glucosidase followed by leave (62.6%) and stem (38.4%). The similar patterns were also recorded for the α-amylase enzyme inhibition assay, in which, fruit showed the highest inhibition percentage (64.1%) followed by leave (33.3%) and stem (18.2%). The findings of this research suggest that fruit of P. niruri is a potential plant part with regards to anti-diabetic properties since it exhibits the highest inhibition activity against both α-amylase and α-glucosidase enzyme compared to leave and stem.

Keywords: Diabetes mellitus; Phyllanthus niruri; α-amylase; α-glucosidase (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:zib:zbngws:v:3:y:2019:i:1:p:17-19

DOI: 10.26480/gws.01.2019.17.19

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