{"title":"通过碳水化合物水解酶抑制实验，揭示了该菌肽的抗糖尿病潜能","authors":"Noor Hasniza Md Zin, Ainul Mardhiah Mohd Nail","doi":"10.26480/gws.01.2019.17.19","DOIUrl":null,"url":null,"abstract":"Herb Phyllanthus niruri (P. niruri) is known to have various pharmacological functions including anti-diabetic \nproperties. In this research, protein extracts from different plant parts (leave, fruit and stem) of P. niruri were \ninvestigated for their anti-diabetic potential through α-amylase and α-glucosidase enzyme inhibition assays. For the \nenzyme inhibition assay, fruit was found to have the highest inhibition percentage (90.0%) against α-glucosidase \nfollowed by leave (62.6%) and stem (38.4%). The similar patterns were also recorded for the α-amylase enzyme \ninhibition assay, in which, fruit showed the highest inhibition percentage (64.1%) followed by leave (33.3%) and \nstem (18.2%). The findings of this research suggest that fruit of P. niruri is a potential plant part with regards to antidiabetic \nproperties since it exhibits the highest inhibition activity against both α-amylase and α-glucosidase enzyme \ncompared to leave and stem.","PeriodicalId":21669,"journal":{"name":"Science Heritage Journal","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2019-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"ANTI-DIABETIC POTENTIAL OF PEPTIDE FROM P. NIRURI REVEALS THROUGH CARBOHYDRATE HYDROLYZING ENZYME INHIBITION ASSAY\",\"authors\":\"Noor Hasniza Md Zin, Ainul Mardhiah Mohd Nail\",\"doi\":\"10.26480/gws.01.2019.17.19\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Herb Phyllanthus niruri (P. niruri) is known to have various pharmacological functions including anti-diabetic \\nproperties. In this research, protein extracts from different plant parts (leave, fruit and stem) of P. niruri were \\ninvestigated for their anti-diabetic potential through α-amylase and α-glucosidase enzyme inhibition assays. For the \\nenzyme inhibition assay, fruit was found to have the highest inhibition percentage (90.0%) against α-glucosidase \\nfollowed by leave (62.6%) and stem (38.4%). The similar patterns were also recorded for the α-amylase enzyme \\ninhibition assay, in which, fruit showed the highest inhibition percentage (64.1%) followed by leave (33.3%) and \\nstem (18.2%). The findings of this research suggest that fruit of P. niruri is a potential plant part with regards to antidiabetic \\nproperties since it exhibits the highest inhibition activity against both α-amylase and α-glucosidase enzyme \\ncompared to leave and stem.\",\"PeriodicalId\":21669,\"journal\":{\"name\":\"Science Heritage Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-01-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Science Heritage Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.26480/gws.01.2019.17.19\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Science Heritage Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.26480/gws.01.2019.17.19","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
ANTI-DIABETIC POTENTIAL OF PEPTIDE FROM P. NIRURI REVEALS THROUGH CARBOHYDRATE HYDROLYZING ENZYME INHIBITION ASSAY
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 antidiabetic
properties since it exhibits the highest inhibition activity against both α-amylase and α-glucosidase enzyme
compared to leave and stem.
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