In vitro α-amylase and α-glucosidase enzyme inhibition and antioxidant activity by capsaicin and piperine from Capsicum chinense and Piper nigrum fruits

In the present study, alpha-amylase and alpha-glucosidase inhibitory effect and antioxidant activity of capsaicin and piperine from the ethanolic extract of Capsicum chinense (EECch) and Piper nigrum (EEPn) fruits were investigated. Results revealed that EECch exhibited the highest phenolic (154 mg GAE/100 g of tissue) and flavonoid content (75 mg RtE/100 g of tissue) in comparison with EEPn. The predominant compound detected in EECch and EEPn by GC-EIMS analysis was the capsaicin and piperine, respectively. The capsaicin and piperine showed the highest alpha-amylase and alpha-glucosidase inhibitory effect and antioxidant activity rather than extracts. The EEPn (IC50= 216 mu g/mL) and piperine (IC50= 105 mu g/mL) present a highest alpha-amylase inhibitory effect, while the EECch (IC50= 225 mu g/mL) and capsaicin (IC50= 117 mu g/mL) showed highest anti-alpha-glucosidase activity. Molecular docking established that capsaicin and piperine bind at the alpha-glucosidase and alpha-amylase through hydrophobic interactions, hydrogen bond, and charge interactions with amino acid residues. The enzyme inhibitory activity and antioxidant properties exhibited by EECch and EEPn could be attributed to the capsaicin and piperine content and other compounds present such as phenolic compounds and flavonoids. These fruits are potential sources of natural antioxidant agents and alpha-amylase and alpha-glucosidase inhibitors.

Automated summary

This study investigated the inhibitory effects of capsaicin and piperine from Capsicum chinense and Piper nigrum extracts on alpha-amylase and alpha-glucosidase, as well as their antioxidant activity. The results showed that these compounds displayed potential as natural antioxidants and inhibitors of enzymes involved in the pathogenesis of chronic diseases such as diabetes.