Syzygium Cumini Seed Exhibits Antidiabetic Potential via Multiple Pathways Involving Inhibition of α-Glucosidase, DPP-IV, Glycation, and Ameliorating Glucose Uptake in L6 Cell Lines

Abstract

The present study evaluated antidiabetic potential of fractions of Syzygium cumini seeds and identified major polyphenolic compounds in them. Potential a-glucosidase and a-amylase inhibition (IC50 1.7 and 7.62 lg/ml, respectively) was demonstrated by 70% methanol fraction while significant dipeptidyl peptidase-IV inhibition (88.1%) was demonstrated by methanol fraction. A fourfold increase in glucose uptake in L6 cells following the pretreatment of 70% methanol fraction (26.9%) further confirmed the antidiabetic potential of S. cumini seeds. The total phenolic (906 mg GAE/g dry weight) and flavonoid content (233 mg QE/g dry weight) were highest in 70% methanol fraction. Phenolic profiling of fractions through HPLC showed the presence of quercetin, cinnamic acid, syringic acid, ferulic acid, ellagic acid, and gallic acid, which was further confirmed through LC–Q-ToF (MS/MS). Major phenolics identified were docked with studied enzymes and analyzed. All the results suggest that S. cumini seed fractions have significant potential in the management of diabetes.