INHIBITORY EFFECT OF CURCUMIN INCORPORATED IN CHITOSAN NANOPARTICLE ON α-AMYLASE AND α-GLUCOSIDASE ACTIVITIES

Abstract

Objective: This research was conducted to determine inhibition activity of curcumin nanoparticles against α-amylase and α-glucosidase enzymes.
 Methods: Curcumin nanoparticle was made by ionic gelation method using chitosan as cation, sodium tripolyphosphate as polyanion, and tween 80 as surfactant. Curcumin nanoparticles were tested for inhibitory activity of α-amylase and α-glucosidase enzymes using UV-Vis spectrophotometry at λ= 595 nm and 305 nm, respectively.
 Results: Curcumin nanoparticles produced have 198.1 nm of particle size with PdI value of 0.349 and zeta potential value of-8,33 mV. The IC50 value of curcumin nanoparticles against α-amylase was 56.140 ppm, while acarbose was 63.32 ppm. While the IC50 value against α-glucosidase was 3.95 ppm and 4.11 ppm for curcumin nanoparticles and acarbose, respectively.
 Conclusion: It can be concluded that curcumin nanoparticles have great potential as antihyperglycemic by inhibiting α-amylase and α-glucosidase enzymes.