Abstracts
Background: Antidesma bunius, locally called bignay in the Philippines, is an indigenous fruit traditionally used as an antidiabetic agent. To promote its utilization, various processes can be applied to extend its shelf life and produce functional ingredients. Methods: In this study, freeze dried, oven dried, spray dried, and concentrated bignay were evaluated and compared with acarbose for their in vitro inhibitory activities against α-amylase, α-glucosidase, and sucrase as well as its potential to inhibit glucose movement across a membrane using spectrophotometric methods. Results: The inhibitory activities of processed bignay against α-amylase, α-glucosidase, and sucrase were lower than acarbose and showed concentration dependence. Among the processed bignay, the freeze dried showed the maximum inhibitory activity towards α-amylase (53.47 ± 0.34%), α-glucosidase (40.59 ± 1.01%), and sucrase (44.22 ± 1.82%) at 500 μg/mL. Moreover, the freeze dried bignay had the highest glucose movement inhibition across a dialysis membrane at 500 μg/mL and at different time intervals. Conclusions: The inhibition of the key enzymes for carbohydrate hydrolysis and glucose movement across a membrane were best exhibited by the freeze dried bignay, followed by oven dried bignay, concentrated bignay, and least by the spray dried bignay.

Keywords: Antidesma bunius, Enzyme inhibition, Glucose movement inhibition