Evaluating the Alpha Glucosidase and Alpha Amylase Inhibiting the Potential of Curcumin with Empagliflozin an in Vitro Approach
Abstract
Diabetes mellitus (DM) is a metabolic disorder that causes chronic hyperglycemia due to insulin deficiency or
resistance. Post-prandial hyperglycemia control requires major therapeutic efforts, where α-amylase and α-glucosidase are
important enzyme targets that play a significant role in the reduction of digestion of carbohydrate and absorption of glucose.
Here an in-vitro study was undertaken to test the inhibition of α-amylase and α-glucosidase by a natural polyphenolic curcumin
and synthetic SGLT2 inhibitor Empagliflozin, alone and in combination.
Inhibition assays of enzyme were conducted with starch and maltose as substrates, whose absorbance was read at 540 nm on a
UV–Visible spectrophotometer. The combination of Curcumin and Empagliflozin synergistically enhanced anti-amylase (IC₅₀ =
96.4 μg/mL) and anti-glucosidase (IC₅₀ = 84.3 μg/mL) activities compared with their individual potency for both α-amylase
(Curcumin IC₅₀ =142.6 μg/mL and Empagliflozin IC₅₀=167.3 µM ) as well as for α-glucosidase inhibition ( namely, Curcumin
IC50=121.5 µM; Empagliflozin IC50=156.8µM), respectively). Statistical analysis (one-way ANOVA with Tukey’s test)
confirmed the favorable combination effect (FIC index < 1, p < 0.05) of the joint action compared to the monotherapy.
The findings indicate co-treatment of Curcumin and Empagliflozin may offer an additive/synergistic inhibition over
carbohydrate hydrolyzing enzymes in better regulation of postprandial glucose levels. This indicates the…
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