α-AMYLASE AND α-GLUCOSIDASE INHIBITORY ACTIVITY OF MAGNOLIA CHAMPACA SEED EXTRACT: AN IN-VITRO APPROACH TO ANTIDIABETIC POTENTIAL
Apoorva B. H.*, Ahalya Devi K. H., Dr. Suresha B. S., Dr. T. Balasubramanian, Puneeth Kumar S. L. and Deepak Gowda N. S.
Diabetes mellitus is a metabolic disorder characterized by chronic hyperglycaemia resulting from defects in insulin secretion, insulin action, or both. α-Amylase and α-glucosidase inhibitors are commonly used to achieve better control of postprandial hyperglycaemia in type 2 diabetes mellitus. The present study aimed to screen novel α-amylase and α-glucosidase inhibitors from natural sources, such as Magnolia champaca seeds, to reduce the toxicity and side effects associated with currently available synthetic inhibitors. The in vitro antidiabetic activity of the ethanolic extract of Magnolia champaca seeds was evaluated at various concentrations. The extract exhibited a significant α-glucosidase inhibitory effect in a concentration-dependent manner (IC₅₀ = 142.43 ± 4.61 mg/mL) and α-amylase inhibitory activity (IC₅₀ = 198.13 ± 2.57 mg/mL). These findings suggest that the Magnolia champaca seeds extract possesses promising potential for the management of hyperglycaemia in type 2 diabetes mellitus.
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