Xanthine oxidase, α-glucosidase and α-amylase inhibitory activities of the essential oil from Piper lolot: In vitro and in silico studies
Abstract
Introduction Piper lolot is a species of herb used as a popular food in Vietnam. Furthermore, the species has been used as a Vietnamese traditional medicine to treat many diseases. Methods Chemical constituents in the essential oil from leaves of Piper lolot were determined using GC/MS analysis. The anti-gout and anti-diabetic activities of the essential oil were determined through the inhibitory assays against xanthine oxidase, α-glucosidase and α-amylase enzymes. In addition, molecular docking simulations were used to elucidate the inhibitory mechanism between the main compounds and the enzymes. Results The dominant constituents of the Piper lolot essential oils were determined as β -caryophyllene (20.6%), β -bisabolene (11.6%), β -selinene (8.4%), β -elemene (7.7%), trans -muurola-4(14),5-diene (7.4%), and ( E )- β -ocimene (6.7%). The essential oil displayed xanthine oxidase, α -amylase, and α -glucosidase inhibitory activities with IC 50 values of 28.4, 130.6, and 59.1 μg/mL, respectively. The anti-gout and anti-diabetic activities of the essential oil from the P. lolot species are reported for the first time. Furthermore, molecular docking simulation was consistent to in vitro experiments. Conclusion The present study provides initial evidence that the essential oil of P. lolot may be a potential natural source to develop new diabetes preparations.
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