Synergic Study of α-Glucosidase Inhibitory Action of Aloin and its Antioxidant Activity with and without Camel β-Casein and its Peptides

F.      Ghamari; S.      M. Ghaffari; M.      Salami; F.      Moosavi-Movahedi; F.      Farivar; A.      Johari; A.      A. Saboury; J.      M. Chobert; T.      Haertle; A.      A. Moosavi-Movahedi

doi:10.2174/0929866511320050015

Abstract

Regular consumption of natural antioxidants reduces the risk of developing diseases. Aloin is one of the main active phenolic components of Aloe vera. The main disadvantage of aloin is its concentration limit of use that causes cell damage. One of the aims of this study was to investigate the antioxidant activity of aloin in the presence and absence of camel β-casein (β-CN) and its peptide fractions. The mixture of aloin,β-CN and peptides showed a very high antioxidant activity in a synergistic manner as compared to each component alone. The alpha (α)-glucosidase inhibitory activity of aloin was also investigated in the presence and absence of β-CN and its peptides. Aloin alone is a potent inhibitor of α-glucosidase. The α-glucosidase inhibitory activity of aloin is reduced in the presence of β-CN or its peptides. The combination of aloin and β-CN or its peptides makes a high antioxidant functional ingredient.

Keywords: Alpha (α)-Glucosidase, Aloe vera components, aloin, camel β-casein, hydrolysates, inhibitory action, natural antioxidants

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