Syzygium cumini seed exhibits antidiabetic potential via multiple pathways involving inhibition of α-glucosidase, DPP-IV, glycation, and ameliorating glucose uptake in L6 cell lines

摘要

The present study evaluated antidiabetic potential of fractions of Syzygium cumini seeds and identifiedrnmajor polyphenolic compounds in them. Potential a-glucosidase and a-amylase inhibitionrn(IC_(50) 1.7 and 7.62 μg/ml, respectively) was demonstrated by 70% methanol fraction while significantrndipeptidyl peptidase-IV inhibition (88.1%) was demonstrated by methanol fraction. A fourfoldrnincrease in glucose uptake in L6 cells following the pretreatment of 70% methanol fractionrn(26.9%) further confirmed the antidiabetic potential of S. cumini seeds. The total phenolic (906 mgrnGAE/g dry weight) and flavonoid content (233 mg QE/g dry weight) were highest in 70% methanolrnfraction. Phenolic profiling of fractions through HPLC showed the presence of quercetin,rncinnamic acid, syringic acid, ferulic acid, ellagic acid, and gallic acid, which was further confirmedrnthrough LC–Q-ToF (MS/MS). Major phenolics identified were docked with studied enzymes andrnanalyzed. All the results suggest that S. cumini seed fractions have significant potential in the managementrnof diabetes.