Anti alpha glucosidase assay
Under specified conditions (pH = 6.8; T = 37 °C), α -glucosidase will catalyze the conversion of the substrate 4-nitrophenyl-α-D-glucopyranoside to α-D-glucopyranoside and p-nitrophenol, as shown below (Equation (1)). The yellow colour of the latter product is measured spectrophotometrically at 405 nm.
[PNPG + α-glucosidase] → α-D-glucopyranoside + PNP (yellow)]
Alpha-glucosidase inhibitors inhibit the absorption of carbohydrates from the small intestine. They competitively inhibit enzymes that convert complex nonabsorbable carbohydrates into simple absorbable carbohydrates. These enzymes include glucoamylase, sucrase, maltase, and isomaltase. By delaying carbohydrate absorption, they reduce the rise in postprandial blood glucose concentrations by about 3mmol/L.
Sample Requirement:
1 g
Protein denaturation inhibition
The protein denaturation inhibition assay is essential for evaluating the anti-inflammatory properties of plant extracts and compounds. By assessing the ability of a sample to prevent or reduce the denaturation of egg albumin, researchers can identify potential anti-inflammatory agents that stabilize protein structures, thereby mitigating inflammation and tissue damage. This assay is valuable in pharmaceutical development, natural product research, and the formulation of anti-inflammatory therapies. The assay employs egg albumin as a model protein whose denaturation is induced by heat. Anti-inflammatory agents are hypothesized to stabilize the protein structure, preventing denaturation. By measuring the extent of albumin denaturation through absorbance at 660 nm, the method provides a reli
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