Original Article |
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Proteinaceous α-amylase inhibitors of Setaria italica Linn (Co-6) and its effect on α-amylase from human saliva and Bacillus spVinoth Kumar Thirumalairaj, Pamala Auxlin Anitha, Geetharamani Durairaj, Sudha G Menon, Lakshmanasenthil Shanmugaasokan. Abstract | | | | The specific α-amylase inhibitory activity of Setaria italica Linn (Co-6) was determined by using heat-treated and ammonium sulphate precipitated fractions of α-amylase isolated from Bacillus sp. The α-amylase inhibitor from S. italica Linn (Co-6) was precipitated with 1.0 M fraction of ammonium sulphate and used for further purification and characterization. To overcome the endogenous α-amylase activity, the extract was subjected to heat treatment at 60ºC. At temperature above 85º C, complete denaturation of α-amylase inhibitory activity of the millet extract was evidenced. The results of the study suggest the use of S. italica Linn (Co-6) flour, which exhibits significant of α-amylase inhibitory activity, as a dose dependent diet for Non-Insulin dependent diabetes mellitus.
Key words: enzyme; inhibitor; diabetes mellitus; NIDDM
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