American Journal of Pharmacology and Toxicology

Chaenomeles Sinensis: A Potent α-and β-Glucosidase Inhibitor

Shruti Sancheti, Sandesh Sancheti and Sung-Yum Seo

DOI : 10.3844/ajptsp.2009.8.11

American Journal of Pharmacology and Toxicology

Volume 4, Issue 1

Pages 8-11


Problem statement: Glycosidase inhibitors are vital sources for the treatment of diabetes type II with a special importance in pharmacology, food industry and biotechnology, since for diabetes control, different diets and drugs, especially herbal medicines are recommended in this era. Approach: While screening for the potent natural glycosidase inhibitors, we found the fruits of Chaenomeles sinensis (C. sinensis), as the most effective glycosidase inhibitor. The crude 80% methanolic extract of the fruits and its n-hexane, methylene chloride, ethyl acetate, n-butanol and aqueous fractions were further investigated for α-glucosidase, β-glucosidase, α-galactosidase and β-galactosidase enzyme inhibition activities. Results: All the C. sinensis extracts showed remarkable α-glucosidase and β-glucosidase inhibitory activities (at a concentration of 5 μg 210 μL reaction-1) ranging from 82-99 and 5-85%, respectively. Among all the inhibition studies, n-butanol fraction demonstrated the highest (99%) α-glucosidase inhibitory activity, whereas minor α-galactosidase (18-35%) and β-galactosidase (10-34%) inhibitions were examined in all the fractions of C. sinensis. Conclusion: C. sinensis fruits may prove as potent natural anti-diabetic source with noteworthy α-glucosidase and β-glucosidase inhibitions, because the inhibition of these enzymes provide a strong biochemical basis for the management of type II diabetes by controlling glucose absorption. These results provide intense rationale for further animal and clinical studies.


© 2009 Shruti Sancheti, Sandesh Sancheti and Sung-Yum Seo. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.