STUDY OF IN-VITRO α-GLUCOSIDASE INHIBITORY ACTIVITY OF SYZIGIUM AROMATICUM AND ITS HERB DRUG INTERACTION WITH ACARBOSE AND METFORMIN

Background and Aim: Diabetes mellitus is a disorder characterized by the body’s inability to produce insulin, leading to an increased level of blood glucose and manifestation into various complications. Diet can be considered an important factor in the prevention or management of diabetes. Spices, apart from their culinary and remedial uses, have been exploited for their pharmacological and physiological activity, e.g., clove. Our study aims to investigate the in-vitro α-glucosidase inhibitory activity of Syzygium aromaticum and its herb-drug interaction with Acarbose and Metformin. Materials and Methods: The α-glucosidase inhibitory activity was measured by glucose oxidase (GOD) method. The clove extract was subjected to phytochemical analysis. The clove extract was microencapsulated in β-cyclodextrin. The release efficiency of the microencapsulated extract was investigated and compared against microencapsulated extract and drugs (Acarbose and Metformin). Results: IC₅₀ value of hydrocodone extract of clove was 154.36 µg/ml while that of microencapsulated spice extract was 89.414 µg/ml, proving that encapsulation of clove in β-cyclodextrin enhances α-glucosidase inhibition efficiency. IC₅₀ values for herb-drug interaction involving clove and Acarbose was 72.284 µg/ml and for clove and Metformin was 76.713 µg/ml, thereby displaying a herb-drug interaction. Conclusion: The reduced values of IC₅₀ show that microencapsulated clove extract enhances the α-glucosidase inhibition efficiency. In combination with Acarbose or Metformin, it enhances the inhibition even more. Hence, clove is an inhibitor of enzyme α-glucosidase and showing the anti-diabetic property.