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