Antidiabetic Activity of the Compounds Isolated From Rhus Mysorensis Plant Extract

Ganji Renuka rani, Singara Charya MA, M. Viswanadham, Murali Krishna Thupurani
2017 IOSR Journal of Biotechnology and Biochemistry  
The current study was framed to evaluate the anti diabetic activity of falvonoids isolated from the leaves and rhizomes of Rhus mysorensis. Anti diabetic effects of these flavonoids were screened using in vitro and in vivo models. The in vitro anti diabetic activity was screened using enzyme assay. The in vivo anti diabetic activity was screened in albino diabetic induced rats. The inhibition of α-amylase and α-glucosidase by the isolated compounds were found in concentration dependent manner.
more » ... he high inhibition was found at 150 mg/mL concentration. Among the compounds screened, 2-(3,4-dihydroxyphenyl)-hydroxy-4H-chromen-4-one and 5,6,7-trihydroxy-2-phenyl-4H-chromen-4-one showed significant enzyme inhibitory effects. the fasting blood glucose levels are increased 0 hour to 7 days of treatment. Animals of the groups VII, VIII, IX, XIII, XIV, XV (Diabetic control +2-(3,4-dihydroxyphenyl)-hydroxy-4H-chromen-4-one and 5,6,7-trihydroxy-2-phenyl-4H-chromen-4-one at 100, 150, 200 mg/mL) significant reduction in the blood glucose levels after prolonged treatment (P<0.001). we noticed that compounds 2-(3,4-dihydroxyphenyl)-hydroxy-4H-chromen-4-one and 5,6,7-trihydroxy-2-phenyl-4H-chromen-4-one started to reduce the glucose levels significantly from 14 days of treatment was comparable to blood glucose levels of animals treated with standard drug glibenclamide. In vitro enzyme inhibitory effects Rhus mysorensis crude extracts a. Alpha-amylase inhibitory activity Alpha amylase (EC inhibitory activities of compounds isolated from Rhus mysorensis extracts was determined according to the method described by elsewhere with slight modification [8] . Briefly 0.25 μl of urinary alpha amylase (5 U/ml) was pre-incubated with various concentrations (50, 75, 100, 125, 150 µg/mL) of isolated compounds for 15 min at 37 o C water bath. The reaction was started by addition of 0.2 μl of 0.5% potato starch dissolved in 20mM phosphate buffer, pH 6.9. The reaction mixture was then incubated at 37 o C for 20
doi:10.9790/264x-0303023742 fatcat:6sq37n2apbbp3kgj2imwrvkyrq