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KMID : 1161420140170080915
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Journal of Medicinal Food
2014 Volume.17 No. 8 p.915 ~ p.920
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An In Vitro and In Vivo Study of the α-Amylase Activity of Phaseolamin
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de Gouveia Neire Moura
Alves Fernanda Vieira
Furtado Fabiana Barcelos
Scherer Danielli Luana
Mundim Antonio Vicente
Espindola Foued Salmen
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Abstract
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We evaluated the polypeptide profiles, inhibition of human salivary α-amylase activity, and hemagglutination properties of a commercial phaseolamin sample. We also performed an in vivo assay to investigate the effects of a commercial phaseolamin treatment (100, 500, or 1500?mg/kg) over 20 days on the glycemia, body weight, and serum biochemical parameters (total cholesterol, triglycerides, alanine aminotransferase, and aspartate aminotransferase) of nondiabetic and streptozotocin-induced diabetic rats. The in vitro evaluation showed defined protein profiles, low hemagglutination activity, and high α-amylase inhibition. None of the experimental groups treated with phaseolamin or acarbose showed decreases in body weight. Our data demonstrate that phaseolamin inhibits amylase activity in vitro, reduces blood glucose levels, decreases or attenuates some of the renal and hepatic effects of diabetes in streptozotocin-induced rats, and could therefore have therapeutic potential in the treatment or prevention of the complications of diabetes.
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KEYWORD
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carbohydrate blockers, diabetes, Phaseolus, serum biochemistry, streptozotocin
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