Exploring hypoglycemic potential of Vicia faba crude seed extract in Saccharomyces cerevisiae 3187

Abstract

The aim of this investigation was to examine the hypoglycaemic potential of Vicia faba seed extract by various in vitro methods. Vicia faba seed extracts were exploited for their effects on glucose adsorption capacity, in vitro glucose diffusion, in vitro amylolysis kinetics and glucose transport inside the yeast cells. It was observed that seed extracts adsorbed glucose remarkably with an increase in glucose concentration. In vitro glucose inhibition method and in vitro amylolysis, kinetic experimental model showed the rate of glucose diffusion was increased with time from 30 to 180 min. Ethanol and methanol seed extracts had major inhibitory effects on movement of glucose into external solution across dialysis membrane compared to control. Seed extract also promoted glucose uptake in yeast cells on temperature and different sugar molecules. Percent increase in glucose uptake was dependent on both the sample, temperature, glucose concentration and sugars. FTIR and HPLC analysis confirmed the polyphenols present in seed extract. The output of this study confirmed the hypoglycaemic activity of the extract of Vicia faba seed. Hypoglycemic effect may due to synergistic effect of all the constituents present in seed extract or acting separately.