POTENTIAL INHIBITORS OF α-GLUCOSIDASE AND α-AMYLASE ENZYMES FROM LOCALLY AVAIALABLE FRUIT WASTES BY SOLID STATE FERMENTATION

Abstract

ABSTRACT: A   therapeutic   approach   for   treating   diabetes   is   to   decrease   the   post-prandial hyperglycaemia. This is done by retarding the absorption of glucose through the inhibition of the carbohydrate hydrolyzing enzymes, α-amylase and α-glucosidase, in the digestive tract. Inhibition of both the enzymes help to reduce the glucose level in the blood of a diabetic patient. This study was aimed to investigate the production of α-glucosidase and α-amylase inhibitors from local fruit wastes (honeydew skin, banana peel, and pineapple skin) using solid state fermentation. Each of the fruit wastes was fermented with three different types of white rot fungus Phenarochaete chrysosporium (P.chrysosporium), Panus tigrinus MQR609 (M6) and RO2) for 7 days. Sampling was carried out starting from day 4 to day 7 to determine the enzyme inhibition activity. The samples were extracted using water prior to enzyme analysis. Most of the fruit samples showed varying degree of percentage inhibition activity depending on the sampling time. Extract of fermented banana peels with RO2 on day 4 showed higher potential of α-glucosidase inhibition (56.57±0.32%). Followed with honeydew extract fermented with the same fungus on the same day showed 39.68±0.05%. Extracts of each fruit wastes sample fermented with P.chrysosporium showed least potential of α-glucosidase inhibition (below15%). While for α-amylase inhibition activity, the extract from fermented honeydew skins with P.chrysosporium on day 7 showed the highest potential inhibition activity 98.29±0.63%. The least potential inhibition activity (43.37±0.54%) was observed in extract from honeydew skins fermented with M6 on day 5. All the positive result showed that fruit waste could be an alternative source for antidiabetic agent especially for α-amylase and α-glucosidase inhibitors.