Moringa Oleifera

The inhibitory effect of aqueous chloroform extract of leaves and seeds of Moringa oleifera on the activity of α - Glucosidase was investigated. The enzyme activity was determined using glucose oxidase method. The result shows that leaves of Moringa oleifera have 31.2% while its seeds have 21% of inhibitory effect on the activity of α-glucosidase. The inhibitory effect of Moringa oleifera (leaves and seeds) on the activity of α- glucosidase might be responsible for the hypoglycemic effect of Moringa oleifera plant, thus supporting its traditional use for the treatment of diabetes mellitus.

Keywords: Moringa oleifera, α – Glucosidase inhibitor

INTRODUCTION

Diabetes mellitus or (commonly) diabetes is a disorder in which the level of blood glucose is persistently above the normal range. Two main forms of the disease are generally recognized. Type 1 diabetes mellitus, the so-called juvenile type, often manifests itself in children and young adults. There is a marked failure to release insulin from the β cells of the islets of Langerhans in the pancreas, and frequently and almost complete absence of insulin in the β

Starch α-glucosidase Glucose

Principle: Glucose oxidase catalyses the oxidation of glucose to hydrogen peroxide and gluconic acid. The hydrogen peroxide in the presence of enzyme peroxidase is broken down and oxygen given off reacts with 4- aminophenazone and phenol to give pink colour.

Glucose + Oxygen glucose peroxidase Hydrogen peroxide + gluconic acid

Hydrogen peroxide + 4- aminophenazone + phenol peroxidase pink colour (Kolhatkar A., Ochei J. 2000).

Result

Table