Antidiabetic and antiglycating potential of chrysin is enhanced after nano formulation: An in vitro approach

Abstract

Chrysin is a well-known flavonoid possessing variety of therapeutic benefits and showing antioxidant, anti-inflammatory, anticancer, anti-diabetic and other such properties. However, its proper application is hindered because of its poor solubility and poor bioavailability. To overcome these limiting factors, nanotization appears to be a promising method improving the therapeutic efficacy of the compound. Here, we have synthesized the nano formulation of chrysin by solvent-evaporation method and characterized it. The antioxidant potential was determined and in vitro anti-diabetic activity was assessed by ɑ-amylase and ɑ-glycosidase inhibition assays and the results showed a dose-dependent increase in percent inhibition of the enzyme. Glycation was reduced to a high extent in presence of chrysin nanoparticles as compared to its bulk form and this was estimated by decrease in synthesis of Amadori products as well as advanced glycation end products (AGEs). The results were further confirmed by spectroscopic techniques showing structural changes in HSA glycated in the absence and presence of chrysin or its nanoparticle. The antiglycating effect was also evident by estimating free lysine residues, and protein oxidation. All these results suggest that the nano formulation of chrysin possess significantly greater antioxidant, antidiabetic and antiglycating activities than the bulk form. The experimental outcomes were supported by molecular docking studies.