Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

α-Glucosidase Inhibitory Effect of Fermented Fruit Juice of Morindacitrifolia L and Combination Effect with Acarbose

Adelina Simamora^1*, Adit Widodo Santoso², Kris Herawan Timotius¹

¹Department of Biochemistry, Krida Wacana Christian University, Jakarta, 11510, Indonesia
²Department of Herbal Medicine, Krida Wacana Christian University, Jakarta, 11510, Indonesia

Corresponding Author Email: adelina.simamora@ukrida.ac.id

Abstract:

Fermented fruit juice of M.citrifoliais supposed to be the future nutraceutical beverage due to its antidiabetic and antioxidant activities. The purposes of this study were to characterize the fermented juice microbiologically and chemically and to evaluate itsα-glucosidase inhibition and radical scavenging activities in vitro. The fruit of M.citrifolia was fermented and the fruit juice was obtained and evaluated for its radical scavenging activity based on a DPPH assay. It's in vitroanti diabetic activity on α-glucosidase inhibition was investigated, including its combined effect with acarbose by a Chou-Talalay method. The inhibition mode was evaluated by Line weaver-Burk plots. The juice was identified for its microbiome with 16S sequencing method and pictured with SEM. The bioactive compounds were analysed with LC-MS. The main microbiome was yeast and tentatively identified as Candida. The yeast was not able to grow in the normal growth medium for yeast, such as sabouroud agar. The TPC of the juice was 1,193 μg GAE/ml. The main compounds identified by an LC-MS were short-chain fatty acids (α-ketoglutaric acid and malic acid). The fermented fruit juice showed good α-glucosidase inhibitory and antioxidant activities with IC50 of 28.99 and 14.09μgGAE/ml, respectively. The kinetic study showed a non-competitive inhibition on α-glucosidase. The combination of the juice with acarbose at higher concentrations produced an additive effect on α-glucosidase. However, at lower concentrations, an antagonistic effect was observed. The fermented fruit juice of M.citrifoliais a good beverage with strong antidiabetic and antioxidant effects.

Keywords:

Additive Effect; Combination Index; Fermented Noni Juice; Inhibition Kinetics; SEM

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