Open AccessAnti-diabetic properties of Synsepalum dulcificum and its potential inclusion in functional yogurt
Author(s) -
Nurul Farhana Fazilah,
Arbakariya B. Ariff,
Mohd Ezuan Khayat,
Murni Halim
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/716/1/012004
Subject(s) - acarbose , pulp (tooth) , amylase , food science , functional food , chemistry , traditional medicine , diabetes mellitus , enzyme , medicine , biochemistry , dentistry , endocrinology
There has been an enormous interest in the development of alternative medicines for type-2 diabetes, specifically screening for phythochemicals with the ability to delay or prevent glucose absorption. The goals of the present study were to provide in vitro evidence for potential inhibition of α-amylase and α-glucosidase enzymes, followed by inclusion of the extracts of Synsepalum dulcificum in yogurt to enhance the therapeutic properties of the yogurt. The screening results of seed, leaf and pulp of S. dulcificum showed that pulp extracts contained significantly (P<0.05) higher anti-diabetic activities than the other plant parts. More interestingly, S. dulcificum pulp also has stronger anti-diabetic properties than the standard drug, acarbose and hence it was chosen to be incorporated into yogurt. S. dulcificum yogurt had higher (P<0.05) anti-diabetic activities than the plain yogurt throughout the storage period with the highest α-glucosidase and α-amylase inhibitory activities were shown on day 7 of storage. Therefore, S. dulcificum pulp can be developed as functional factor with anti-diabetic activities in food application.