The Chemical Characterization of Arabic gum- Chitosan-Propolis Beads and Determination of α-Amylase Inhibition Effect Arabic gum- Chitosan-Propolis Beads and Their Inhibition Effect on α-Amylase

Main Article Content

Merve Keskin

Keywords

Diabetus Mellitus, Arabic gum, chitoan, encapsulation

Abstract

Diabetes Mellitus is a metabolic disease and due to the side effects of these therapeutic agents, there is increasing interest in herbal and synthetic treatment methods as an alternative treatment. Propolis is a resinous mixture collected by honey bees from various plant secretions, tree bark and leaves. It has been used as a natural food supplementary, increasing the body's defense mechanism against infections and it has antioxidant, antimicrobial, antitumoral and anti-inflammatory effects. Because of its resinous structure, propolis should be used as extracts and ethanol solution (70%) is the best solvent for extraction of raw propolis. The ethanol solution limits the consumption of this valuable natural product in foods and apitherapy. Propolis extract was microencasculated using arabic gum and chitosan to reduce the limiting effect of ethanol and inhibition effects on α-amylase enzyme were investigated. The encapsulation efficiency was found 73.46 and the arabic gum-chitosan-propolis capsules (beads) size was found 784.1 nm in avarage. Antioxidant capacity of propolis extract was found 347.16 µg Trolox / g. Release properties of capsules were determined and capsules were released in the pH 7.4 and pH 1.5 Inhibition effects on α-amylase enzyme were found (IC50 ) 0.55 mg/mL. It is clear that arabic gum-chitosan-propolis capsules were effective on Diabetes Mellitus.

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