Study of inhibition of alfa-glucosidase with olive pomace extracts

Broj oboljelih od dijabetesa u ozbiljnom je porastu. Ekstrakti biljaka i njihove izolirane komponente sve se više istražuju u smislu hipoglikemijskog potencijala, kao potpora u prevenciji i liječenju dijabetesa tipa 2. Inhibicija αglukozidaze kao ključnog enzima u hidrolizi oligosaharida korisna je kod pacijenata s dijabetesom obzirom da smanjuje i usporava apsorpciju glukoze nakon jela. Komina masline nakon proizvodnje maslinovog ulja zaostaje kao otpad, ali ostaje bogata bioaktivnim komponentama kao što su polifenoli koji pokazuju brojne korisne učinke za ljudsko zdravlje. Razvojem učinkovitih postupaka ekstrakcije tih vrijednih spojeva i formulacijom kvalitetnih i organoleptičkih ekstrakata koji se mogu upotrijebiti u farmaceutskoj i prehrambenoj industriji rješava se problem odlaganja i negativnog utjecaja komine na okoliš, obzirom da su upravo bioaktivni spojevi komine odgovorni za njene biotoksične učinke. Osnovni cilj ovog istraživanja bio je utvrditi posjeduju li ekstrakti komine masline inhibitornu altivnost na α-glukozidazu, utvrditi tip inhibicije te utvrditi može li se postupcima inkapsulacije ciklodekstrinima dodatno poboljšati biološka aktivnost dobivenih ekstrakata. Dokazana je inhibicija enzima ekstraktima komine masline i pri tome su svi uzorci iskazali podjednaku jačinu inhibicije te je ustanovljen akompetitivni tip inhibicije αglukozidaze.The number of people with diabetes is growing steadily. Plant extracts and their isolated components are being more investigated in terms of hypoglycemic potential as a support for prevention and treatment of type 2 diabetes. Inhibition of α-glucosidase as a key enzyme in oligosaccharide hydrolysis is useful in diabetic patients as it reduces and slows glucose absorption after eating . Olive pomace after olive oil production stays behind as waste, but remains rich in bioactive components such as polyphenols that have many beneficial effects on human health. By developing effective methods of extraction of these valuable compounds and by formulation of quality and organoleptic extracts that can be used in the pharmaceutical and food industry, the problem of decomposition and negative impacts of pomace on the environment is being solved, since bioactive pomace compounds are responsible for its biotoxic effects. The main purpose of this study was to determine if olive pomace extracts have inhibitory activity on α-glucosidase, to determine the type of inhibition and to determine whether the cyclodextrin encapsulation procedures could further enhance the biological activity of extracts. Inhibition of enzyme with olives pomace extracts is proved and all the samples showed an equal strength of inhibition and an acompetitive type of α-glucosidase inhibition was established