III World Congress of Public Health Nutrition, Las Palmas De Gran Canaria, Spain, 9 - 12 November 2014, vol.0, pp.123
In vitro inhibitory effect of Aloe vera (L.) Burm. f. leaf extracts on the activity of some enzymes
Sacan O1, Akev N2, Yanardag R1
1Istanbul University, Faculty of Engineering, Department of Chemistry, 34320-Avcilar, Istanbul, TURKEY.
2Istanbul University, Faculty of Pharmacy, Department of Biochemistry, 34116-Beyazit, Istanbul, TURKEY.
Aloe vera L. Burm. f. (=Aloe barbadensis Miller; Aloeaceae) “The miracoulous plant” possess succulent leaves which gel or whole extracts are commercially used in cosmetic industry for its skin care properties and also as food supplement for its vitamins, enzymes, glycoproteins and multiple health benefits. The whole leaf or the separate inner gel are used topically for various skin problems. Numerous internal uses of A. vera leaf juice are reported in India, Africa, the Caribbean, Central and South America. Medical usage and applications of Aloe, deal with skin disorders, diabetes, gastrointestinal disorders, cancer and the effects are mainly attributed to immunomodulatory or antioxidant activities. Compounds responsible for these activities were sometimes isolated and identified but some authors prefer to declare that the synergistic effects of the compounds are responsible for the beneficial effect of the plant.
Research for medicines based on the inhibition mechanism of enzymes is a promising topic. In this study three different enzymes were chosen: Elastase, neuraminidase and a-amylase. Elastase inhibition is important for cosmetics and may be correlated with the burn healing effect of the gel. Neuraminidase plays an important role in viral proliferation is a drug target for the prevention of the spread of influenza infection and may be correlated with the wound healing effect of the gel. a-Amylase, operating in the breakdown of starch, may be correlated with the well documented hypoglycemic effect of the leaves.
A. vera leaves were collected from the plant which is cultivated in the greenhouse of Istanbul University Alfred Heilbronn Botanical Garden. The leaves were washed and cut from the middle, the gel was separated by scratching with a spoon. The leaf gel was homogenized in phosphate buffered saline, filtered through cloth and lyophilized. The leaves without the gel (leaf skin) were cut in small pieces, homogenized with PBS and filtered through cloth. The filtrate was centrifuged and the supernatant was lyophilized. Appropriate dilutions were made before use.
The leaf skin and gel extracts were examined separately for their elastase, neuraminidase and a-amylase inhibitory activities. Among the three enzymes, A. vera leaf gel and skin extracts showed the best inhibition for elastase and a-amylase and moderate inhibitory activity for neuraminidase. The enzyme inhibitory activities of the extracts were increasing in a dose-dependent manner. The results were in accordance with the wound healing and the antidiabetic activities of A. vera leaves documented by scientific research.