ANTI-DIABETIC POTENTIAL OF PEPTIDE FROM P. NIRURI REVEALS THROUGH CARBOHYDRATE HYDROLYZING ENZYME INHIBITION ASSAY

Herb Phyllanthus niruri (P. niruri) is known to have various pharmacological functions including anti-diabetic properties. In this research, protein extracts from different plant parts (leave, fruit and stem) of P. niruri were investigated for their anti-diabetic potential through α-amylase and α-glucosidase enzyme inhibition assays. For the enzyme inhibition assay, fruit was found to have the highest inhibition percentage (90.0%) against α-glucosidase followed by leave (62.6%) and stem (38.4%). The similar patterns were also recorded for the α-amylase enzyme inhibition assay, in which, fruit showed the highest inhibition percentage (64.1%) followed by leave (33.3%) and stem (18.2%). The findings of this research suggest that fruit of P. niruri is a potential plant part with regards to anti-diabetic properties since it exhibits the highest inhibition activity against both α-amylase and α-glucosidase enzyme compared to leave and stem.