Mangiferin from Mangifera indica fruits reduces post-prandial glucose level by inhibiting α-glucosidase and α-amylase activity
2019
Sekar, V. | Chakraborty, S. | Mani, S. | Sali, V.K. | Vasanthi, H.R.
Mangiferin, is a xanthone glycoside mainly present in Mangifera indica fruits and few other medicinal plants that are cultivated in the tropical and sub-tropical regions. Mangiferin has a wide spectrum of biomedical properties from anti-microbial to anti-cancer activities.In the present study, the mangiferin content in the methanolic extract of unripe and ripe mango pulp was compared and quantified by Reverse Phase HPLC method. Further, inhibitory action of mangiferin on α-glucosidase and α-amylase enzymes which play a vital role in the regulation of serum glucose level was studied.The enzyme inhibitory nature of mangiferin was tested using in silico docking analysis with Autodock software and was further confirmed by in vitro α-glucosidase and α-amylase biochemical assays.The results of this study reveal that, mangiferin content was higher in ripe methanolic extract than in unripe. Further, mangiferin exhibited better enzyme inhibitory action in silico with α-glucosidase with a binding energy of −7.4kcal/mol than α-amylase. This was concurred with α-glucosidase in vitro assays wherein the IC50 of mangiferin was 36.84μg/ml and that of ripe mango extract was 112.8μg/ml when compared to the standard acarbose 21.33μg/ml.Evidently, it can be concluded that mangiferin from Mangifera indica fruits slows down the glucose metabolism and thereby could be used as a possible hypoglycemic agent owing to its enzyme inhibitory properties.
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