Inhibition of -Amylase and -Glucosidase of Anthocyanin Isolated from Bunge Fruits: A Model of Antidiabetic Compounds.

Anthocyanins are components of the flavonoid group with different properties, such as antidiabetic properties. This study aimed to isolate anthocyanin from Bunge fruits and evaluate -amylase and -glucosidase inhibition by this mentioned anthocyanin. The anthocyanin of fruit was isolated using column chromatography, and the antidiabetic properties of the anthocyanin were determined by the levels of -amylase and -glucosidase inhibition. Km and Vmax were also evaluated using the GraphPad Prism 7. The results of this study showed that the anthocyanin content of the fruit extract was 14.36 ± 0.33 mg/g, and following purification, this amount increased to 34.51 ± 0.42 mg/g. The highest of -glucosidase inhibition was observed in the purified anthocyanin with IC = 0.71 ± 0.085 mg/ml, compared to acarbose as the baseline with IC = 8.8 ± 0.14 mg/ml, < 0.0001. Purified anthocyanin of the mentioned fruit with IC = 1.14 ± 0.003 mg/ml had the greatest -amylase inhibition, which was similar to acarbose as the standard with IC = 1 ± 0.085 mg/ml, < 0.05. The inhibition of -glucosidase and -amylase by purified anthocyanin showed uncompetitive inhibition, and the enzyme inhibition by unpurified anthocyanin showed mixed inhibition. The obtained findings showed that fruit can be mentioned as a source of anthocyanin with antidiabetic properties.