Comparison of -amylase -glucosidase and lipase inhibitory activity of different types of vinegars

Abdul Samad N., . and Abdul Razak K. N., . and Widyawati T., . and Yusoff N. A., . and Yasmin F., . Comparison of -amylase -glucosidase and lipase inhibitory activity of different types of vinegars. pp. 485-491. ISSN 2550-2166

Vinegar is regarded as a fine example of a traditional food that has several medicinal values. It is used as a home-remedy for the management of diabetes and obesity. We investigated how selected vinegar inhibit the digestive enzymes involved in carbohydrate and lipid metabolism. A total of seven types of vinegar were examined as follows: apple cider (ACV) balsamic (BV) brown rice (BRV) distilled white (DWV) malt (MV) nipah palm (NPV) and red wine (RWV) vinegar. In vitro enzyme inhibition tests were performed using -amylase and lipase from porcine pancreas and -glucosidase from Saccharomyces cerevisiae. In the -amylase assay NPV (IC‚‚ 60.971.71 mg/mL) exhibited the strongest inhibitory effect while RWV (IC‚‚ 786.70.96 mg/mL) showed the lowest inhibitory effect. RWV (IC‚‚ 92.491.51 mg/mL) by contrast had the highest inhibitory effect against -glucosidase and was followed by NPV (IC‚‚ 227.51.06 mg/ mL) and BRV (IC‚‚ 565.12.65 mg/mL). All of the samples showed potent inhibitory effects against pancreatic lipase with MV having the strongest and ACV the lowest effects respectively. IC‚‚ values ranged from 48.45 mg/mL to 399.8 mg/mL. A concentration-dependent inhibitory effect was recorded for each of the vinegar against all three tested enzymes. None of the vinegar however exceeded the effects recorded for the standard drugs. Interestingly a weak correlation was found between total acidity and enzyme inhibition which asserted the presence of bioactive compounds in the vinegar. As a conclusion vinegar can be incorporated into the diet to lower the meals glycaemic index and benefit those at risk of diabetes as well as diabetics.

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Abstract

Vinegar is regarded as a fine example of a traditional food that has several medicinal values. It is used as a home-remedy for the management of diabetes and obesity. We investigated how selected vinegar inhibit the digestive enzymes involved in carbohydrate and lipid metabolism. A total of seven types of vinegar were examined as follows: apple cider (ACV) balsamic (BV) brown rice (BRV) distilled white (DWV) malt (MV) nipah palm (NPV) and red wine (RWV) vinegar. In vitro enzyme inhibition tests were performed using -amylase and lipase from porcine pancreas and -glucosidase from Saccharomyces cerevisiae. In the -amylase assay NPV (IC‚‚ 60.971.71 mg/mL) exhibited the strongest inhibitory effect while RWV (IC‚‚ 786.70.96 mg/mL) showed the lowest inhibitory effect. RWV (IC‚‚ 92.491.51 mg/mL) by contrast had the highest inhibitory effect against -glucosidase and was followed by NPV (IC‚‚ 227.51.06 mg/ mL) and BRV (IC‚‚ 565.12.65 mg/mL). All of the samples showed potent inhibitory effects against pancreatic lipase with MV having the strongest and ACV the lowest effects respectively. IC‚‚ values ranged from 48.45 mg/mL to 399.8 mg/mL. A concentration-dependent inhibitory effect was recorded for each of the vinegar against all three tested enzymes. None of the vinegar however exceeded the effects recorded for the standard drugs. Interestingly a weak correlation was found between total acidity and enzyme inhibition which asserted the presence of bioactive compounds in the vinegar. As a conclusion vinegar can be incorporated into the diet to lower the meals glycaemic index and benefit those at risk of diabetes as well as diabetics.

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Item Type:	Article
AGROVOC Term:	Vinegar
AGROVOC Term:	Alpha amylase
AGROVOC Term:	Alpha glucosidase
AGROVOC Term:	Lipase (common name)
AGROVOC Term:	Diabetes
AGROVOC Term:	Diabetes mellitus
AGROVOC Term:	Obesity
AGROVOC Term:	Traditional medicines
AGROVOC Term:	Enzyme inhibitors
AGROVOC Term:	Digestive juices
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10436

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