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Table 2 Effect of Acarbose and the protein extracts from MCC and MCM on peak blood glucose (PBG) and area under the curve (AUC) after starch (3 g/kg) and sucrose (4 g/kg) loading in diabetic and non- diabetic rats. Values are the mean ± SEM (n = 5), at P < 0.05 vs. control

From: In vitro and in vivo α-amylase and α-glucosidase inhibiting activities of the protein extracts from two varieties of bitter gourd (Momordica charantia L.)

Group Starch Sucrose
PBG (mg/dL) % Reduction of PBG AUC (mg/dL) % Reduction of AUC PBG (mg/dL) % Reduction of PBG AUC (mg/dL) % Reduction of AUC
Diabetic control 367.5 ± 0.87   702.7 ± 0.97   343 ± 0.92   646 ± 0.79  
Diabetic + Acarbose 277.8 ± 0.76 24.43 520.2 ± 0.59 25.97 254.3 ± 0.69 25.86 470 ± 0.88 27.24
Diabetic + MCC 289.8 ± 0.91 21.15 524.8 ± 0.65 25.32 267 ± 0.75 22.16 474.5 ± 0.95 26.55
Diabetic + MCM 282.8 ± 0.82 23 522.8 ± 0.78 25.6 261 ± 0.87 23.91 472 ± 0.58 26.94
Control 172 ± 0.56   382 ± 0.63   184 ± 0.81   394 ± 0.64  
Acarbose 151 ± 0.81 12.2 305.4 ± 0.67 20.05 146 ± 0.94 20.65 295.4 ± 0.56 25.03
MCC 161.2 ± 0.65 6.28 319.1 ± 0.82 16.47 153.8 ± 0.73 16.41 308.8 ± 0.52 21.62
MCM 155 ± 0.65 9.88 309.8 ± 0.56 18.9 150.2 ± 0.67 18.37 301.6 ± 0.82 23.45