INFLUENCE OF GALLIC ACID ON α-AMYLASE AND α-GLUCOSIDASE INHIBITORY AND ANTIOXIDANT PROPERTIES OF ACARBOSE

Abstract

Type 2 diabetes mellitus global heath and economic burden. Acarbose is an antidiabetic drug, which acts by inhibiting alpha amylase and alpha glucosidase; while gallic acid is a simple phenolic acid that is widespread in plant foods and beverages such as tea and wine.This study therefore, sought to investigate the influence of gallic acid on α-amylase and α-glucosidase inhibitory and antioxidant properties of acarbose final concentration of 25µM each. Thereafter, mixtures of the samples gallic acid; 75% acarbose + 25% gallic acid; 25% acarbose + 75% gallic acid) The results showed that the combination of 50% acarbose and 50% gallic acid showed the highest α-glucosidase inhibitory effect, while 75% acarbose + 25% gallic acid showed highest α- amylase inhibitory effect. Furthermore, all the samples caused the inhibition of Fe lipid peroxidation acarbose and 50% gallic acid causing the highest reduction in the malondialdehyde content. In addition, all the samples showed antioxidant properties

radicals scavenging abilities, and Fe 2+ chelating ability acid with acarbose could be employed in the management of T2DM with the comparative advantage of possible reduction of the side effects of acarbose; nevertheless the combination of 50% acarbose and 50% gallic acid seems the best combinatory therapy for the management of type 2 diabetes mellitus.