Antidiabetic activity, polyphenols-based characterization and molecular interaction of extract of un-ripe pods of Vinca rosea cv. Pink
DOI:
https://doi.org/10.35516/jjps.v15i2.303Keywords:
Vinca rosea cv., Pink, Antidiabetic activity, Un-ripe pods, polyphenols, Reversed-phase HPLC, Molecular interactionAbstract
The study aimed to investigate extracts of un-ripe pods of Vinca rosea cv. Pink for antidiabetic activity and polyphenol-based characterization of extracts using HPLC. Moreover, the molecular interaction of the identified markers with the antidiabetic targets was explored using molecular-docking software. Different extracts of un-ripe pods were prepared and investigated using antidiabetic models such as glucose uptake by yeast cells, alpha amylase inhibition and haemoglobin-glycosylation inhibition assays. The most active extract was characterized by HPLC using chlorogenic, caffeic and ferrulic acids as an analytical markers. The identified markers were taken as ligands for molecular docking with pancreatic α-amylase, glycogen phosphorelase and hexokinase-Ι using 1-Click Docking Mcule Software, and finding hydrogen-bonding affinities by UCSF Chimera 1.12. Methanol extracts showed higher antidiabetic activity of 37.77, 71.16 and 53.52% inhibition of α-amylase assay, increase in glucose-uptake by yeast cells, and inhibition of Hb-glycosylation assay, respectively. The extract was found to contain 0.25 mg/g of chlorogenic and 0.11 mg/g caffeic acids. These markers were found to be good ligands of diabetes related targets. The results indicate that methanol extract has antidiabetic activity, which may be assigned to chlorogenic and caffeic acids. These compounds may be used as pharmacological markers to standardize the extracts.
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