Articles
DETERMINATION OF ANTI-AMYLASE AND ANTI-GLUCOSIDASE ACTIVITY OF DIFFERENT GENOTYPES OF BITTER GOURD (MOMORDICA CHARANTIA L.) AND THUMBA KARAVILA (MOMORDICA DIOICA L.)
Article number
752_18
Pages
131 – 136
Language
English
Abstract
Bitter gourd is a popular indigenous vegetable of high medicinal value.
The phenolic compounds contained in the fruits have an inhibitory effect on amylase and glucosidase enzyme activity and thereby reduce glucose release during carbohydrate digestion.
Hence, bitter gourd is considered to have hypoglycemic effect.
This study was conducted to quantify the blood sugar lowering effect of different bitter gourd varieties grown in Sri Lanka.
In vivo studies showed variety dependant significant variation in hypoglycemic activity.
Some varieties can reduce blood glucose levels up to 31%. Matale green reduces blood glucose level up to 31% whereas glucose reduction by Thumba karawila was 16%. In vitro studies anti- amylase and anti-glucosidase activities of bitter gourd varieties were significantly different.
Highest glucose reduction percentage (38%) through the inhibition of amylase enzyme was recorded in hybrid H1 followed by Matale Green with glucose reduction percentage of 35.2%. Lowest reduction (13.8%) was recorded by MC 43. For glucosidase mediated glucose reduction, 63.3% was recorded by H1 followed by H14 which recorded 48.9% reduction. Matale green, H12 and H24 showed 44.6%, 35.3% and 11.9% reduction, respectively.
Of the varieties tested, the F1 hybrid, H1had the highest anti-amylase and anti-glucosidase activity.
Varieties producing green fruits (H1, H14, Matale Green) had higher anti-amylase (28.25%) and anti-glucosidase activity (30.3%) than varieties producing white fruits (MC 43, Thinnevelly white, N1, N2) in anti-amylase anti-glucosidase activities were 16.7% and 22%, respectively.
According to the results, green colour varieties had higher anti-amylase and anti-glucosidase activity.
Both activities were low for varieties producing yellow color fruits.
The phenolic compounds contained in the fruits have an inhibitory effect on amylase and glucosidase enzyme activity and thereby reduce glucose release during carbohydrate digestion.
Hence, bitter gourd is considered to have hypoglycemic effect.
This study was conducted to quantify the blood sugar lowering effect of different bitter gourd varieties grown in Sri Lanka.
In vivo studies showed variety dependant significant variation in hypoglycemic activity.
Some varieties can reduce blood glucose levels up to 31%. Matale green reduces blood glucose level up to 31% whereas glucose reduction by Thumba karawila was 16%. In vitro studies anti- amylase and anti-glucosidase activities of bitter gourd varieties were significantly different.
Highest glucose reduction percentage (38%) through the inhibition of amylase enzyme was recorded in hybrid H1 followed by Matale Green with glucose reduction percentage of 35.2%. Lowest reduction (13.8%) was recorded by MC 43. For glucosidase mediated glucose reduction, 63.3% was recorded by H1 followed by H14 which recorded 48.9% reduction. Matale green, H12 and H24 showed 44.6%, 35.3% and 11.9% reduction, respectively.
Of the varieties tested, the F1 hybrid, H1had the highest anti-amylase and anti-glucosidase activity.
Varieties producing green fruits (H1, H14, Matale Green) had higher anti-amylase (28.25%) and anti-glucosidase activity (30.3%) than varieties producing white fruits (MC 43, Thinnevelly white, N1, N2) in anti-amylase anti-glucosidase activities were 16.7% and 22%, respectively.
According to the results, green colour varieties had higher anti-amylase and anti-glucosidase activity.
Both activities were low for varieties producing yellow color fruits.
Authors
H.H. Fonseka, A. Chandrasekara, R.M. Fonseka, P. Wickramasinghe, P.D.R.S.P. Kumara, W.N.C. Wickramarachchi
Keywords
Anti-amylase activity, Anti-glucosidase activity, Bitter gourd varieties, Fruit color, in vitro assay, in vivo assay
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