α‐glucosidase, α‐amylase inhibitory potential and antioxidant activity of fragrant black rice (Thai coloured rice),Flavour and Fragrance Journal

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α‐glucosidase, α‐amylase inhibitory potential and antioxidant activity of fragrant black rice (Thai coloured rice)
Flavour and Fragrance Journal ( IF 2.1 ) Pub Date : 2020-04-03 , DOI: 10.1002/ffj.3572
Sompong Sansenya ₁ , Kesinee Nanok ₁

Affiliation

Coloured rice is the source of bioactive compounds related to medicinal treatment. This study aimed to investigate α‐glucosidase and α‐amylase inhibitory activity and antioxidant properties of purified coloured rice extract (Thai fragrant black rice). The results reveal that seven purified fractions; rice fractions 1‐7 (RF1‐RF7) contained several phytochemical compounds especially flavonoids, which were presented in all purified fractions. The percentage inhibition on α‐glucosidase and α‐amylase of fractions RF1, RF2, RF4, RF5 and RF6 had higher potential than acarbose. RF4, RF5 and RF6 contained the highest inhibition potential, which further determined the IC₅₀ values, kinetic analysis and antioxidant properties. The IC₅₀ values of all three fractions indicated that the inhibition potential of purified fraction had higher potential than acarbose, and the highest inhibition potential for both enzymes was obtained from fraction RF5. The kinetic analysis of the three fractions indicated that they are against both enzymes' function in mixed‐type inhibition. Moreover, all three fractions also showed good antioxidant activity, and the highest potential was obtained from fraction RF6. This study presents the inhibition efficiency of fragrant black rice extract on α‐glucosidase and α‐amylase enzymes. The inhibitory activity of rice extract on both enzymes had higher potent than commercial standard drug acarbose. Moreover, the rice extract also shown the high‐efficiency antioxidant activity on DPPH and ABTS assay. We suggest the application of these results in the development of anti‐diabetes drug for pharmaceutical industry.

中文翻译：

香黑米（泰国大米）的α-葡萄糖苷酶，α-淀粉酶抑制潜能和抗氧化活性

有色大米是与药物治疗有关的生物活性化合物的来源。本研究旨在研究纯化的有色稻米提取物（泰国香黑米）的α-葡萄糖苷酶和α-淀粉酶抑制活性以及抗氧化性能。结果揭示了七个纯化的级分。水稻级分1-7（RF1-RF7）包含几种植物化学化合物，尤其是类黄酮，这些化合物均存在于所有纯化级分中。馏分RF1，RF2，RF4，RF5和RF6对α-葡糖苷酶和α-淀粉酶的抑制率均高于阿卡波糖。RF4，RF5和RF6包含最高的抑制潜力，这进一步确定了IC ₅₀值，动力学分析和抗氧化性能。IC ₅₀所有三个级分的值均表明纯化级分的抑制潜能高于阿卡波糖，并且两种酶的最高抑制潜能均来自级分RF5。对这三个部分的动力学分析表明，它们在混合型抑制中都反对两种酶的功能。此外，所有三个馏分也都显示出良好的抗氧化活性，并且从馏分RF6获得了最高的电势。这项研究提出了香米黑米提取物对α-葡萄糖苷酶和α-淀粉酶的抑制作用。大米提取物对这两种酶的抑制活性均高于商业标准药物阿卡波糖。此外，大米提取物在DPPH和ABTS分析中也显示出高效的抗氧化活性。

更新日期：2020-04-03

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