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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Noor Hasniza Md Zin & Ainul Mardhiah Mohd Nail, 2019. "Anti-Diabetic Potential Of Peptide From P. Niruri Reveals Through Carbohydrate Hydrolyzing Enzyme Inhibition Assay," Science Heritage Journal (GWS), Zibeline International Publishing, vol. 3(1), pages 17-19, February.
    • Handle: RePEc:zib:zbngws:v:3:y:2019:i:1:p:17-19
    DOI: 10.26480/gws.01.2019.17.19
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