Antidiabetic Potential: Effect of Resorcinol on α-Glycosidase and α-Amylase Enzymes
Abstract
The vast majority of the carbohydrates in the biomolecule class are
formed by photosynthesis using sunlight. One of the important enzymes in this
class is α-glycosidase. This enzyme converts complex carbohydrates to
monosaccharides. On the other hand, another important enzyme species is the
α-amylase enzyme. Which directly related to starch. Starch is a type of polymer
formed by the oxygen binding of glucose units to each other at the C1 position
with glycosidic bonds. α-Amylase is an enzyme that catalyzes the hydrolysis of
glycosidic bonds in starch, and this enzyme is purified from a wide variety of
animals, plants, and microorganisms. Resorcinol, a phenol derivative, is an
important organic chemical substance in the production of textile, medicine,
hair dye, plastic and agricultural products of many industrial materials.
Resorcinol, a phenol derivative, is present as white crystals, and resorcinol
consists of two hydroxyl molecules attached to the benzene ring, and also was
defined as α-glycosidase and α-amylase inhibitor to detect antidiabetic
properties. Resorcinol was used as 𝛼-glycosidase and 𝛼-amylase inhibitor. Accordingly, IC50 values of α-amylase and
α-glycosidase were calculated as 1.34 μM and 77.00 nM, respectively. On the
other hand, Ki value for α-glycosidase was found as 30.16 nM. It has
been observed that α-amylase and α-glycosidase enzymes can inhibit by
resorcinol compound. It has the properties of inhibiting carbohydrate
absorption by inhibiting α-glycosidase enzymes in the small intestine. For both metabolic
enzymes, resorcinol may be preferred as an inhibitor. In this case, resorcinol
may be used as an inhibitor against to healty problems like Diabetes
mellitus and antiobesity.
Keywords
Resorcinol,𝛼-Glycosidase,𝛼-Amylase,Enzyme inhibition,Antidiabetic
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