In vitro Inhibition of Alpha Amylase and Glucosidase of Digestive Snail Juice by Crude Extracts of Cashew Cakes
Gninfanni Silvère Ouattara *
Laboratory of Biochemistry and Food Science, Training and Research Unit of Biosciences, Félix Houphouët-Boigny University of Abidjan, 22 BP 582 Abidjan 22, Ivory Coast.
Doudjo Soro
UMRI Food and Environmental Chemical Process Sciences, Félix Houphouët-Boigny National Polytechnic Institute (INP-HB), BP 1313 Yamoussoukro, Ivory Coast.
Tia Jean Gonnety
Laboratory of Biocatalysis and Bioprocesses, Training and Research Unit of Science and Food Technology, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Ivory Coast.
Kouadio Ernest Koffi
Laboratory of Biochemistry and Food Science, Training and Research Unit of Biosciences, Félix Houphouët-Boigny University of Abidjan, 22 BP 582 Abidjan 22, Ivory Coast.
*Author to whom correspondence should be addressed.
Abstract
The goal of this work was to study the effect of some solvents as extractants of total polyphenols from cashew cakes and test the ability of the extract with highest level of polyphenols to inhibit alpha amylase and alpha glucosidase from snail (Achatina ventricosa) digestif tract. For this purpose, water, water-methanol (50:50 v/v), water-ethanol (50:50 v/v) and water-acetone (55:45 v/v) were used as solvents. Extract with highest level of polyphenols was obtained using water-acetone (55:45 v/v). The average total phenols content varied respectively from 9179.89 ± 0.154 mg GAE / 100 g for the water-acetone extract to 55439.02 ± 0.117 mg GAE/100 g for the aqueous extract. The average flavonoid content ranged from 370.86 ± 0.015 to 200.88 ± 0.001 mg/100 g and that of condensed tannins ranged from 1852.09 ± 0.023 to 857.45 ± 0.050 mg/100 g. The in vitro inhibition of alpha-amylase and alpha-glucosidase enzymes of the snail digestive tract allowed to determine the concentration of the extract that inhibits 50% of the enzymes (IC50). The IC50 of alpha-amylase was 0.24 mg / ml and that of alpha glucosidase was 1.44 mg / ml.
The results showed that cashew apple residue is a natural source that has potential application in the management of diabetes mellitus.
Keywords: Solvents, polyphenols, α-amylases, α-glucosidases, diabetes.