4 research outputs found
Hypoglycemic effects of Berberis aristata and Tamarindus indica extracts in vitro
AbstractObjectiveThe objective of the present investigation was to evaluate the hypoglycemic potential of Berberis aristata and Tamarindus indica using various in vitro techniques.MethodsThe selected plant extracts were studied for their effects on glucose adsorption capacity, in vitro glucose diffusion, in vitro amylolysis kinetics and glucose transport across the yeast cells.ResultsIt was observed that both the plant extracts adsorbed glucose and the adsorption of glucose increased remarkably with an increase in glucose concentration. No significant (p⩽0.05) differences were observed between the adsorption capacities of B. aristata and T. indica. The results of amylolysis kinetic experimental model exhibited that the rate of glucose diffusion was increased with time from 30 to 180min and both the plant extracts demonstrated significant inhibitory effects on movement of glucose into external solution across dialysis membrane as compared to control. It was observed that the plant extracts also promoted glucose uptake by the yeast cells. Enhancement of glucose uptake was dependent on both the sample and glucose concentration. B. aristata extract exhibited significantly higher (p⩽0.05) activity than the extract of T. indica at all concentrations.ConclusionThe results of the study verified the hypoglycemic activity of the extracts of B. aristata and T. indica. However, the observed effects need to be confirmed using different in vivo models and clinical trials for their effective utilization as therapeutic agents
Cribado de la actividad hipoglucémica in vitro de Murraya koenigii y Catharanthus roseu
Objective: The study aimed to verify the hypoglycemic effect of Murraya koenigii (M. koenigii) and
Catharanthus roseus (C. roseus) by using various in-vitro techniques.
Method: The extracts were studied for their effects on glucose adsorption capacity, in-vitro glucose diffusion,
in-vitro amylolysis kinetics and glucose transport across the yeast cells.
Results: It was observed that the extracts of M. koenigii and C. roseus adsorbed glucose and the adsorption
of glucose increased remarkably with an increase in glucose concentration. There were no significant
(p≤0.05) differences between their adsorption capacities. In the amylolysis kinetic experimental model
the rate of glucose diffusion was found to be increased with time from 30 to 180 min and both the plant
extracts exhibited significant inhibitory effects on the movement of glucose into external solution across
the dialysis membrane as compared to control. The extracts also promoted glucose uptake by the yeast
cells and the enhancement of glucose uptake was dependent on both the sample and glucose concentration.
The extract of M. koenigii exhibited significantly higher (p≤0.05) activity than the extract of C. roseus
at all concentrations used in the study. Our report suggests the mechanism(s) for the hypoglycemic
effect of M. koenigii and C. roseus.
Conclusion: The said effect was observed to be mediated by inhibiting alpha amylase, inhibiting glucose
diffusion by adsorbing glucose and by increasing glucose transport across the cell membranes as
revealed by in-vitro model of yeast cells. However, these effects need to be affirmed by using different in
vivo models and clinical trials.Objetivo: El estudio tuvo como objetivo verificar el efecto hipoglucémico de Murraya koenigii (M. koenigii)
y Catharanthus roseus (C. roseus) mediante el uso de diversas técnicas in vitro.
Método: Los extractos se estudiaron por sus efectos sobre la capacidad de adsorción de glucosa, la difusión
de glucosa in vitro, la cinética de amilolisis in vitro y el transporte de glucosa a través de las
células de levadura.
Resultados: se observó que los extractos de M. koenigii y C. roseus adsorbieron glucosa y la adsorción
de glucosa aumentó notablemente con un aumento en la concentración de glucosa. No hubo diferencias
significativas (p≤0.05) entre sus capacidades de adsorción. En el modelo experimental cinético de
amilolisis, se encontró que la velocidad de difusión de glucosa aumentaba con el tiempo de 30 a 180
min y ambos extractos de planta exhibían efectos inhibitorios significativos sobre el movimiento de la
glucosa hacia la solución externa a través de la membrana de diálisis en comparación con el control.
Los extractos también promovieron la absorción de glucosa por las células de levadura y la mejora de
la captación de glucosa dependió tanto de la muestra como de la concentración de glucosa. El extracto
de M. koenigii exhibió una actividad significativamente mayor (p≤0.05) que el extracto de C. roseus en todas las concentraciones utilizadas en el estudio. Nuestro informe sugiere el mecanismo (s) para el efecto hipoglucemiante de M. koenigii y C. roseus.
Conclusión: Se observó que dicho efecto estaba mediado por la inhibición de la alfa amilasa, la inhibición de la difusión de glucosa por la adsorción de glucosa y el aumento del transporte de glucosa a través de las membranas celulares según lo revelado por el modelo in vitro de células de levadura. Sin embargo, estos efectos deben ser afirmados mediante el uso de diferentes modelos in vivo y ensayos clínicos
COMPARATIVE STANDARDIZATION OF MARKETED FORMULATIONS OF FERMENTED BIOMEDICINE – ARJUNARISTHA
Ayurvedic formulations have proved to be effective in the prevention and treatment of many life-threatening diseases. Asavas and Arishtas have been used as medicine for over 3000 years as appetizer and stimulant. In the present study 6 different marketed brands (Two having different batches) of Arjunarishta were thoroughly evaluated for their organoleptic characteristics and physicochemical parameters, to establish a routine procedure for standardization of these Ayurvedic formulations. The organoleptic tests performed include colour, odour and taste whereas the physicochemical parameters evaluated were pH, Refractive index, Specific gravity, Viscosity, density, surface tension, Water-soluble extractive, Alcohol-soluble extractive Acid value, Alcohol content, by distillation and dichromate oxidation method, Total solid content, Total phenol content, In present communication, a TLC method was developed for the evaluation of Arjunarishta by quantitative estimation of major compound gallic acid and ellagic acid
In vitro hypoglycemic effects of unripe and ripe fruits of Musa sapientum
ABSTRACT The present study was undertaken to verify the hypoglycemic potential of unripe and ripe fruit extracts of Musa sapientum by using various in-vitro techniques, namely glucose adsorption capacity, glucose diffusion, amylolysis kinetics and glucose transport across the yeast cells. The results revealed that the unripe and ripe fruit extracts of Musa sapientum adsorbed glucose and the adsorption of glucose increased remarkably with an increase in glucose concentration. There were no significant (p≤0.05) differences between their adsorption capacities. In the amylolysis kinetic experimental model the rate of glucose diffusion was found to be increased with time from 30 to 180 min and both extracts exhibited significant inhibitory effects on the movement of glucose into external solution across the dialysis membrane as compared to control. The plant extracts also promoted glucose uptake by the yeast cells and enhancement of glucose uptake was dependent on both the sample and glucose concentration. The hypoglycemic effect exhibited by the extracts was observed to be mediated by inhibiting α-amylase, inhibiting glucose diffusion by adsorbing glucose and by increasing glucose transport across the cell membranes as revealed by an in-vitro model of yeast cells