Abstract
Aqueous extracts of Zingiber officinale rhizomes were studied to evaluate their antidiabetic effects on protein glycation and on the diffusion of glucose in vitro in the present study. Zingiber officinale rhizome aqueous extract were examined at concentrations of 5, 10, 20 and 40 g/L. The antidiabetic effects were found to be dose-dependent. Antidiabetic potential of Zingiber officinale was mainly through inhibition of the glucose diffusion and to a limited extent by reducing the glycation. However, further studies are needed to determine in vitro effects of therapeutic potential by restraining postprandial glucose absorptions and plasma protein glycations in diabetic subjects.
Highlights
Incubation of proteins with glucose leads to non-enzymatic glycation and formation of amadori products known as an early glycation product
Non-enzymatic glycation of proteins or Maillard reaction is increased in diabetes mellitus due to hyperglycemia and leads to several complications such as blindness, hepatic and cardiovascular diseases, nerve damage and kidney failure (Hussain et al, 2008, 2011; Chen et al, 2011)
Thiobarbituric Acid (TBA) colorimetric test was used for the determination of both enzymatic glycation (EG) and non-enzymatic glycation (NEG) as described by Furth (1988)
Summary
Incubation of proteins with glucose leads to non-enzymatic glycation and formation of amadori products known as an early glycation product. Given the large number of plants reputed to possess antidiabetic properties (Saraswat et al, 2010; Ugwuja et al, 2010; Jafri et al, 2011), only a few have received equitable scientific and medical scrutiny in terms of their antiglycation activities. Another often ignored mechanism of anti-diabetic phytomedicines is the role of viscous polysaccharides that control blood glucose concentration by inhibiting intestinal. The present study was undertaken to investigate the antidiabetic effects of Zingiber officinale in terms of glucose diffusion and glycation inhibition
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