Evaluation of Antidiabetic and Antioxidant Activities of L-carnosine using Enzyme Inhibition and Free Radical Scavenging Assays: An In-vitro Study
Introduction: Diabetes is a chronic disease that causes dysfunction of various organs and tissues resulting in end organ damage and premature mortality. Oxidative stress is a main factor of diabetic complications. There is a need for the development of safer therapeutic agents for diabetes, due...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
JCDR Research and Publications Private Limited
2023-07-01
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Series: | Journal of Clinical and Diagnostic Research |
Subjects: | |
Online Access: | https://www.jcdr.net/articles/PDF/18199/62814_CE[Ra1]_F(IS)_PF1(HB_SS_OM)_PFA(HB_KM)_PN(KM).pdf |
Summary: | Introduction: Diabetes is a chronic disease that causes
dysfunction of various organs and tissues resulting in end
organ damage and premature mortality. Oxidative stress is a
main factor of diabetic complications. There is a need for the
development of safer therapeutic agents for diabetes, due
to the adverse effects of conventional drugs. L-carnosine
is a dipeptide synthesised by the body from β-alanine and
L-histidine. It is reported to have heavy metal chelating, pH
buffering, anti-inflammatory property and neuroprotective effect
making it a prospective drug target for chronic diseases like
diabetes. The antidiabetic property of L-carnosine and its free
radical scavenging potential have not yet been fully explored.
Aim: To evaluate the in-vitro antidiabetic and antioxidant
activities of L-carnosine.
Materials and Methods: The present in-vitro study was
conducted in the Department of Pharmacology at Sri
Ramachandra Medical College and Research Institute, Porur,
Chennai, India. The duration of the study was one month,
done in December 2020. The in-vitro antidiabetic property of
L-carnosine was evaluated using α-glucosidase and α-amylase
inhibition. About 20, 40, 60, 80, 100 μg/mL concentrations of
L-carnosine and acarbose were used for the study wherein,
acarbose was used as the standard. The absorbance values
were taken in spectrophotometer at 405 nm and 540 nm for
α-amylase and α-glucosidase enzyme, respectively. Further, the
antioxidant activity of L-carnosine was determined at the same
concentrations using 2,20-azino-bis (3-ethylbenzthiazoline6-sulfonic acid) (ABTS) assay with Butylated Hydroxytoluene
(BHT) as standard. The spectrophotometric absorbance
was read at 734 nm. The data analysed were presented as
percentage inhibition. The percentages of enzyme inhibition for
various concentrations were compared between the standard
and L-carnosine.
Results: The inhibitory percentages for α-glucosidase enzyme
at concentrations of 20,40,60,80 and 100 μg/mL of L-carnosine
were 28.61%, 36.01%, 45.33%, 53.05%, 62.70% respectively.
The percentages for α-amylase inhibition at concentrations of
20, 40, 60, 80 and 100 μg/mL were 18.18%, 31.81%, 45.45%,
59.09% and 72.12%, respectively. The free radical scavenging
activity by ABTS assay for 20, 40, 60, 80 and 100 μg/mL
concentrations of L-carnosine were 34.40%, 36.65%, 38.04%,
40.51% and 43.30%, respectively. L-carnosine exhibited
significant inhibition of α-glucosidase and α-amylase enzyme in
dose-dependent manner. The result of the ABTS assay showed
that L-carnosine possessed significant free radical scavenging
property in a concentration-dependent manner.
Conclusion: Results showed L-carnosine had considerable
α-glucosidase inhibitory activity, α-amylase inhibitory activity,
as well as, ABTS radical scavenging activity. The present
findings indicate that, L-carnosine has in-vitro antidiabetic and
antioxidant activity. Hence, the present study supports further
evaluation and use of L-carnosine for the management of
diabetes and as an antioxidant in nutraceuticals. |
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ISSN: | 2249-782X 0973-709X |