Evaluation of in vitro α-amylase and α-glucosidase inhibitory potential and hemolytic effect of phenolic enriched fractions of the aerial part of Salvia officinalis L.

Abstract

BackgroundThe inhibition of α-amylase and α-glucosidase activities is one of the major practical strategies for the control of postprandial hyperglycemia. Salvia officinalis L. is known by its various bioactive compounds and its effective therapeutic properties towards illnesses including diabetes. ObjectiveThe present study aimed to evaluate the in vitro inhibitory effect of S. officinalis on key digestive enzymes linked to type 2 diabetes and to identify its hemolytic effect. MethodsHydro-methanol decoction extract and fractions of ethyl acetate and n-butanol were investigated for their in vitro α-amylase and α-glucosidase inhibitory activities, compared to acarbose as a standard. Furthermore, they were evaluated for their hemolytic effect. ResultsPhytochemical composition demonstrated the richness of S. officinalis in secondary metabolites. Extract and fractions inhibited the activity of both enzymes. They showed weak hemolytic activity. Quantitative estimation of total phenolic and flavonoids revealed that ethyl acetate fraction contained the highest amount of these compounds (450.51 ± 0.6 μg GAE/mg DE and 352.01 ± 0.78 μg CE/mg of DE, respectively). It showed the best antidiabetic activity tested both by α-amylase and α-glucosidase assays (IC50 = 46.52 ± 2.68 and 104.58 ± 0.06 μg/mL, respectively). Moreover, this fraction showed the least hemolytic effect (11.58 ± 0.1%). ConclusionsS. officinalis extract and fractions are promising sources of α-amylase and α-glucosidase inhibitors.