Inhibitory effect of Terminalia chebula Retz. fruit extracts on digestive enzyme related to diabetes and oxidative stress

Abstract

Terminalia chebula fruit extracts were prepared sequentially with hexane, ethyl acetate, methanol and methanol–water (70:30) and tested for their α-glucosidase inhibitory and antioxidant potential. The study resulted in the formulation of an extract with high α-glucosidase inhibitory potential (IC₅₀ 0.19 ± 0.03 µg mL⁻¹) enriched with hydrolysable tannins. Also, each of the extract was chemically characterized by reversed-phase high-performance liquid chromatography on the basis of their marker compounds chebulagic acid, chebulinic acid and corilagin in order to give explanation to the significant activity shown by the extracts. The antioxidant potential of the highly active extract was evaluated in the cellular level also using superoxide dismutase, glutathione S-transferase and induced oxidative stress assays. The results indicated the possibility of using the extract as a nutraceutical health supplement in the management of type 2 diabetes.

Keywords::

• α-glucosidase inhibition
• chebulinic acid
• HepG2 cell line
• HPLC
• flow cytometry

Acknowledgement

The authors are thankful to the Director, National Institute for Interdisciplinary Science and Technology for providing all the facilities and CSIR for the financial support to carry out the investigations.

Declaration of interest

The authors report no declarations of interest.