Abstract

INVESTIGATE THE IN-VITRO ANTIDIABETIC AND ANTI-INFLAMMATORY ACTIVITY OF CITRULLUS COLOCYNTHIS WHOLE PLANT METHANOLIC EXTRACT

Shreyasi Pradhan, Arpan Maity, Saikat Manna, Anirban Dutta and Dr. Somnath De*

ABSTRACT

Without thoroughly researching any photochemical and biological data, a number of plants were widely employed as herbal medicines to cure a wide range of illnesses in rural and underdeveloped West Bengal, India. The goal of the current study was to look into the methanolic extract of Citrullus colocynthis anti-diabetic and anti-inflammatory properties. Egg albumin denaturation was used to test the anti-inflammatory properties of a methanolic extract of Citrullus colocynthis. At different doses (100, 200, 400, 800, and 1000 μg/ml), the methanolic extract of Citrullus colocynthis was tested for its ability to suppress protein denaturation in vitro. Protein (albumin) denaturation was inhibited by methanolic extract in a concentration-dependent manner. Using the conventional optical density test, the anti-diabetic properties of methanol extracts of the whole Citrullus colocynthis plant were examined against the two crucial enzymes, α-amylase and α-glucosidase. Intestinal digestive enzymes are essential for the breakdown of carbohydrates. By regulating the digestion of starch, pancreatic alpha-amylase and glucosidase inhibitors provide a useful method of reducing postprandial hyperglycemia levels. The current work uses Citrullus colocynthis methanolic extract to enhance in vitro evidence of possible inhibition of alpha-amylase and alpha-glucosidase enzymes. According to the current study, Citrullus colocynthis crude extract has strong anti-diabetic and anti-inflammatory properties in vitro.

Keywords: Anti-inflammatory, anti-diabetic, denaturation of egg albumin, ?-amylase and ?-glucosidase inhibition, Citrullus colocynthis.