Işgın (Rheum ribes L.) Bitkisinin Hipoglisemik Etkisi; Diyarbakır’da Bir Geleneksel Tıp Uygulaması

Year 2023, Volume: 5 Issue: 2, 66 - 73, 31.12.2023

Hasan Şahin , Berfin Üşenti

Abstract

Amaç:
Rheum ribes L. (Polygonaceae) dünyanın birçok bölgesinde hem gıda hem de diyabet dahil birçok hastalığa karşı geleneksel bir ilaç olarak kullanılmaktadır. Bu çalışmada bitkinin hipoglisemik potansiyelinin ve Diyarbakır’daki geleneksel kullanımının araştırılması amaçlanmıştır.
Yöntemler:
Bitkinin Diyarbakır pazarlarındaki satıcıları, rastgele seçilmiş kullanıcılar ve aktarlarla görüşmeler yapılmıştır. Hakkâri ve Muş (Şenyayla) illerinden toplanan bitkinin toprak üstü ve kök kısımlarından petrol eteri (PE), etil asetat (EA), metanol (Me) ve içme suyu (İnf) kullanılarak hazırlanan ekstrelerin in-vitro α-glukozidaz inhibisyon aktivitesi ölçülmüştür.
Bulgular:
Bitkinin taze sürgünleri çiğ halde yenmektedir. Kökleri ise geleneksel olarak hem taze hem de kurutulmuş halde dil altına konularak ya da sabahları aç karnına tıbbi çay halinde kan glukoz seviyesini düşürme amaçlı kullanılmaktadır. Her iki örneğin tüm ekstreleri pozitif kontrol akarboza kıyasla yüksek potansiyel göstermişlerdir. Özellikle akarbozun 665,9 µg/mL IC50 değerine karşılık Muş örneklerinin kök metanol ve etil asetat ekstrelerinde ortaya çıkan sırasıyla 0,24 ve 0,33 µg/mL IC50 değerleri kayda değerdir.
Sonuçlar:
α-glukozidaz inhibisyonu bitkinin hipoglisemik aktivitesine önemli derecede katkı sağlayan bir etki mekanizması olabilir. Bu enzimin yeni ve potent inhibitörlerinin keşfi için bitkinin köklerinden etil asetat ya da metanol ile elde edilecek ekstreler üzerinde ileri fitokimyasal çalışmalar önerilebilir. Bitkiden elde edilecek standart ekstreli farmasötik dozaj şekilleri, farmasötik kalitede droglar ya da bunlarla hazırlanacak tıbbi çaylar diyabet hastalarında geleneksel/tamamlayıcı bir tıp uygulaması olarak değerlendirilebilir. Fakat güvenli, etkin ve rasyonel bir kullanım için daha fazla çalışmaya ihtiyaç vardır.

Keywords

Rheum ribes, Işgın, Antidiyabetik, α-Glukozidaz, Geleneksel/Tamamlayıcı Tıp

Hypoglycemic Effect of Rhubarb (Rheum ribes L.) Plant; A Traditional Medicine Practice in Diyarbakır

Abstract

Objectives:
Rheum ribes L. (Polygonaceae) is used in many countries around the world both as food and as a traditional medicine against many diseases, including diabetes. This study aimed to investigate the hypoglycemic potential of the plant and its traditional use in Diyarbakır/Türkiye.
Methods:
Interviews were conducted with the sellers of the plant in Diyarbakır markets, randomly selected users, and herbalists. In-vitro α-glucosidase inhibition activity of extracts prepared using petroleum ether (PE), ethyl acetate (EA), methanol (Me) and drinking water (Inf) from the aerial and root parts of the plant collected from Hakkari and Muş (Şenyayla) provinces was measured.
Results:
The fresh shoots of the plant are eaten raw. The fresh and dried roots are traditional medicines used sublingually or as a medicinal tea consumed before breakfast to reduce blood glucose levels. All extracts from both samples showed higher potency compared to the positive control acarbose. In particular, the IC50 values of 0.24 and 0.33 µg/mL in the root methanol and ethyl acetate extracts of Muş samples, respectively, compared to the 665.9 µg/mL IC50 value of acarbose, are noteworthy.
Conclusion:
α-glucosidase inhibition might be a mechanism of action that significantly contributes to the hypoglycemic activity of the plant. Further phytochemical studies on the extracts obtained from the roots of the plant with ethyl acetate or methanol can be recommended to discover new and potent inhibitors of the enzyme. Pharmaceutical dosage forms with standard extracts, drugs or medicinal teas which are of pharmaceutical grade can be considered as a traditional/complementary medicine practice in diabetic patients. However, more studies are needed for safe, effective, and rational use of the plant.

Keywords

Rheum ribes, Rhubarb, Antidiabetic, α-Glucosidase, Traditional/Complementary Medicine

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