Research Article | Volume: 4, Issue: 12, December, 2014

Proteinaceous α-amylase inhibitors of Setaria italica Linn (Co-6) and its effect on α-amylase from human saliva and Bacillus sp

Vinoth Kumar Thirumalairaj Pamala Auxlin Anitha Geetharamani Durairaj Sudha G Menon Lakshmanasenthil Shanmugaasokan   

Open Access   

Published:  Dec 29, 2014

DOI: 10.7324/JAPS.2014.41205
Abstract

The specific α-amylase inhibitory activity of Setaria italica Linn (Co-6) was determined by using heat-treated and ammonium sulphate precipitated fractions of α-amylase isolated from Bacillus sp. The α-amylase inhibitor from S. italica Linn (Co-6) was precipitated with 1.0 M fraction of ammonium sulphate and used for further purification and characterization. To overcome the endogenous α-amylase activity, the extract was subjected to the heat treatment at 60 ºC. Complete loss of α-amylase inhibitory activity of the millet extract was evidenced above 85 °C. The results of this study suggest that, the use of S. italica Linn (Co-6) flour exhibits significant α-amylase inhibitory activity, in a dose dependent manner for Non- Insulin Dependent Diabetes Mellitus (NIDDM).


Keyword:     Enzyme inhibitordiabetes mellitus NIDDM.


Citation:

Vinoth Kumar Thirumalairaj, Pamala Auxlin Anitha, Geetharamani Durairaj, Sudha G Menon, Lakshmanasenthil Shanmugaasokan., Proteinaceous α-amylase inhibitors of Setaria italica Linn (Co-6) and its effect on α-amylase from human saliva and Bacillus sp. J App Pharm Sci, 2014; 4 (12): 026-029.

Copyright:The Author(s). This is an open access article distributed under the Creative Commons Attribution Non-Commercial License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

HTML Full Text

Reference

Article Metrics
658 Views 13 Downloads 671 Total

Year

Month

Related Search

By author names