INHIBISI ENZIM α-GLUKOSIDASE OLEH SENYAWA FLAVONOID DAUN KELOR (Moringa oleifera) IN SILICO  DAN IN VITRO

Puspa Julistia  Puspita; Shobiroh Nuur  Alimah; Laksmi  Ambarsari; Riksa Nur   Wahyuni

doi:10.29244/cb.10.2.3

Puspa Julistia Puspita Departemen Biokimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, IPB University Bogor 16680, Indonesia
Shobiroh Nuur Alimah Departemen Biokimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, IPB University Bogor 16680, Indonesia
Laksmi Ambarsari Departemen Biokimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, IPB University Bogor 16680, Indonesia
Riksa Nur Wahyuni Departemen Biokimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, IPB University Bogor 16680, Indonesia

Abstract

Moringa leaves flavonoid have potential to inhibit α-glucosidase but they have low bioavailability, so they are made in nanoparticles. It is also not known which specific flavonoid compounds from Moringa leaves have the potential to inhibit α-glucosidase. This research aimed to determine the inhibition potential of α-glucosidase by the moringa leaves flavonoid in silico through molecular docking and determine the inhibitory activity of α-glucosidase by moringa leaves flavonoid in extracts and nanoparticles in vitro. Moringa leaves flavonoid have potential to be a competitive inhibiton of α-glucosidase with the highest to lowest inhibitory potential are cryptochlorogenic acid, quercetin-3-O-beta-D-glucopyranoside, quercetin-3-glucoside, kaempferol-3-O-a-ramnoside, kaempferol-3-O-glucoside, epicathechins, catechins, quercetin, kaempferol, glucomoringin isothiocyanate. Cryptochlorogenic acid has the best potential with ΔG and Ki values -8.5 kcal/mol and 0.5788 μM. Inhibition α-glucosidase moringa leaves flavonoid in extract and nanoparticles respectively are classified as inactive (IC 50 = 5.84x10 3 ppm) and active (IC 50 = 1.59x10 1 ppm) in vitro, so nanoparticles can increase the inhibitory activity.