Vegetos
(An International Journal of Plant Research & Biotechnology)
Spectroscopic and antioxidant dependency of natural food dye (yellow turmeric) and its molecular interaction with α-glucosidase
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Research Articles | Published: 07 March, 2025
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Keywords: Yellow Turmeric (YT), Binding constant (Ka), Fluorescence, α-glucosidase, Quenching constant (K), Antioxidant
Abstract
Yellow turmeric (YT) Curcuma longa L., is a terpenoid derivative with therapeutic prospects. The molecular interaction of its methanolic extract with the diabetic linked enzyme, α-glucosidase was investigated using multi-spectroscopic approaches under simulated physiological intestinal conditions. Antidiabetic activities of YT were assessed by α-glucosidase inhibition assay and its antioxidant capacities are examined by DPPH and ABTS assay. The results indicated that YT quenches the intrinsic fluorescence of α-glucosidase following a mixed quenching mechanism accompanied by a hydrophobic (ΔS° > 0 and ΔH° > 0), endothermic, spontaneous and entropy-driven process that was mainly Tryptophan gated. The enzyme s structural conformation was compromised, as revealed by synchronous and UV-absorption spectroscopy. The extract showed more potent inhibition against α-glucosidase with an IC50 value of 153 µg/mL and relatively DPPH and ABTS scavenging activity. This study provides preliminary data for the plants potential use in the management of hyperglycemia and α-glucosidase implicated pathological conditions.
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Author Information
Biomolecular Structure and Dynamics Unit, Department of Biochemistry, The Federal University of Technology, Akure, Nigeria