In vitro Studies on Basella rubra Different Extracts as Inhibitors of Key Enzymes Linked to Diabetes Mellitus

Enzyme, inhibiting carbohydrate metabolism and thereby decreasing glucose level is a class of drugs helpful in the management of type 2 Diabetes mellitus. Naturally existing α-amylase and α-glucosidase inhibitors from medicinally significant plants are shown to be effective in the management of postprandial hyperglycemia. In this investigation, leaf extract (BRLE), stem extract (BRSE), fruit extract (BRFRE) and flower extract (BRFLE) of Basella rubra were subjected to evaluate their antioxidant potential and their possible inhibitory effects on α-amylase and α-glucosidase. BRLE, BRSE, BRFRE, BRFLE (at concentration 100μg/ml) exhibited 65.78, 56.84, 63.1, 61.03% of α-amylase inhibitory activity respectively with IC₅₀ values of 71.66, 89.69, 73.68, 80.37 μg/ml respectively. In the same way BRLE, BRSE, BRFRE, BRFLE (at concentration 100 μg/ml) exhibited 97.63, 92.79, 82.17, 92.71 % of α-glucosidase inhibition with an IC₅₀ value of 26.97, 28.53, 41.30, 38.80 μg/ml respectively. Among the samples, the leaf extract of B. rubra registered higher content of total phenolics and flavonoids and also higher antioxidant activity in DPPH, nitric oxide and NBT radical scavenging assays. Though all the parts had shown potent inhibitory effects on α-amylase and α-glucosidase, the highest inhibitory potency was observed in the leaf extract of Basella rubra (p<0.001).