INFLUENCE OF GALLIC ACID ON α-AMYLASE AND α-GLUCOSIDASE INHIBITORY AND ANTIOXIDANT PROPERTIES OF ACARBOSE

ABSTRACTType 2 diabetes mellitus (T2DM) is a chronic progressive disease that has continued to be aglobal heath and economic burden. Acarbose is an antidiabetic drug, which acts by inhibitingalpha amylase and alpha glucosidase; while gallic acid is a simple phenolic acid that iswidespread in plant foods and beverages such as tea and wine.This study therefore, sought toinvestigate the influence of gallic acid on α-amylase and α-glucosidase inhibitory and antioxidantproperties of acarbose (in vitro). Aqueous solution of acarbose and gallic acid were prepared to afinal concentration of 25μM each. Thereafter, mixtures of the samples (50% acarbose + 50%gallic acid; 75% acarbose + 25% gallic acid; 25% acarbose + 75% gallic acid) were prepared.The results showed that the combination of 50% acarbose and 50% gallic acid showed thehighest α-glucosidase inhibitory effect, while 75% acarbose + 25% gallic acid showed highest α-

amylase inhibitory effect.

Furthermore, all the samples caused the inhibition of Fe2+-inducedlipid peroxidation (in vitro) in rat pancreatic tissue homogenate, with the combination of 50%acarbose and 50% gallic acid causing the highest reduction in the malondialdehyde content. Inaddition, all the samples showed antioxidant properties (ferric reducing property, 2, 2′-azino-bis(-3-ethylbenzthiazoline-6-sulphonate (ABTS*) and 1, 1-diphenyl-2-picrylhydrazyl (DPPH)radicals scavenging abilities, and Fe2+ chelating ability). Therefore, the combinations of gallicacid with acarbose could be employed in the management of T2DM with the comparativeadvantage of possible reduction of the side effects of acarbose; nevertheless the combination of50% acarbose and 50% gallic acid seems the best combinatory therapy for the management of

type 2 diabetes mellitus.

ABSTRACTType 2 diabetes mellitus (T2DM) is a chronic progressive disease that has continued to be aglobal heath and economic burden. Acarbose is an antidiabetic drug, which acts by inhibitingalpha amylase and alpha glucosidase; while gallic acid is a simple phenolic acid that iswidespread in plant foods and beverages such as tea and wine.This study therefore, sought toinvestigate the influence of gallic acid on α-amylase and α-glucosidase inhibitory and antioxidantproperties of acarbose (in vitro). Aqueous solution of acarbose and gallic acid were prepared to afinal concentration of 25μM each. Thereafter, mixtures of the samples (50% acarbose + 50%gallic acid; 75% acarbose + 25% gallic acid; 25% acarbose + 75% gallic acid) were prepared.The results showed that the combination of 50% acarbose and 50% gallic acid showed thehighest α-glucosidase inhibitory effect, while 75% acarbose + 25% gallic acid showed highest α-

amylase inhibitory effect.

Furthermore, all the samples caused the inhibition of Fe2+-inducedlipid peroxidation (in vitro) in rat pancreatic tissue homogenate, with the combination of 50%acarbose and 50% gallic acid causing the highest reduction in the malondialdehyde content. Inaddition, all the samples showed antioxidant properties (ferric reducing property, 2, 2′-azino-bis(-3-ethylbenzthiazoline-6-sulphonate (ABTS*) and 1, 1-diphenyl-2-picrylhydrazyl (DPPH)radicals scavenging abilities, and Fe2+ chelating ability). Therefore, the combinations of gallicacid with acarbose could be employed in the management of T2DM with the comparativeadvantage of possible reduction of the side effects of acarbose; nevertheless the combination of50% acarbose and 50% gallic acid seems the best combinatory therapy for the management of type 2 diabetes mellitus.

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