Evaluation of Chemical Composition and in vitro Antidiabetic Activity of Essential Oils of Algrizea minor (Myrtaceae) e Eugenia brejoensis (Myrtaceae)

• Autor(a) principal: Soares, Marília Lúcia Leal Rodrigues
• Data de Publicação: 2023
• Outros Autores: Veras, Bruno Olivera de, Andrade, Fernanda Miguel de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Evidência - Ciência e Biotecnologia - Interdisciplinar
• Texto Completo: https://periodicos.unoesc.edu.br/evidencia/article/view/32564
• topic: Diabetes mellitus; Produtos naturais; Enzimas; Diabetes mellitus; Natural products; Enzymes

Introduction: Diabetes mellitus (DM) is a chronic metabolic disorder characterized by increased blood glucose concentration (hyperglycemia). Essential oils have constituents that can help control diabetes based on several mechanisms of action (stimulation of insulin production, enzymatic inhibition, among others), emerging as promising antidiabetic candidates, Objective: To evaluate the chemical composition and in vitro antidiabetic activity of essential oils from Algrizea minor and Eugenia brejoensis. Methodology: The essential oils were obtained by hydrodistillation and characterized by gas chromatography coupled to a mass spectrometer (GC-MS) and flame ionization detector (GC-FID). The oils were evaluated for α-amylase and α-glucosidase inhibition by colorimetric methods. Results: It was possible to identify 94.56% of the chemical composition of the essential oil of A. minor, which presented as major components β-pinene, α-pinene, germacrene, bicyclogermacrene, caryophyllene, and limonene; and 96.92% of the chemical composition of the essential oil of E. brejoensis, its major compounds being (E)-caryophyllene, cadinene, Epi-α-muurolol, bicyclogermacrene, α-cadinol, and spathulenol. As for the inhibition of α-amylase and α-glucosidase, the essential oil of A. minor was inhibited, with IC50 values (mean inhibitory concentration) of 0.83±0.00 μg/mL and 9.12±0.12 μg /ml, for said enzymes respectively. The essential oil of E. brejoensis was also able to inhibit enzymes related to carbohydrate metabolism, showing IC50 values of 1.42±0.02 μg/mL and 37.23±0.01 μg/mL for α-amylase and α-glucosidase, respectively. Conclusion: Essential oils can inhibit enzymes related to carbohydrate metabolism and may become a strategic therapeutic tool for the treatment of Diabetes Mellitus (DM).