Antidiabetic and antibacterial activities of artocarpin: a flavonoid compound isolated from the root wood of the Pudau plant (Artocarpus kemando Miq.)

Abstract

Abstract In this study, artocarpin compound was successfully isolated from the root wood of the Pudau plant (Artocarpus kemando Miq.) and subsequently tested as antidiabetic and antibacterial agent against Staphylococcus aureus and Salmonella typhi. The procedure applied for isolation involved maceration using methanol followed by partition and purification using column chromatography. The purity of the compound was determined using thin layer chromatography and melting point measurement. The compound was subsequently characterized via UV–vis and IR spectroscopy. The compound isolated was obtained as a yellow amorphous solid and has melting point of 168.7–173.6 °C. The antidiabetic tests were performed against α-amylase enzyme, using the compound with the concentrations of 250, 500, 750, and 1000 ppm. The highest inhibition percentage of 43.33 ± 0.02 % was achieved with the use of 750 ppm of the compound and the IC50 value is 32 661.08 ppm. Antibacterial tests were performed with concentration variations of 0.3, 0.4, and 0.5 mg/disc. S. aureus and S. typhi bacteria showed high inhibition at a concentration of 0.5 mg/disc with inhibition zone diameters of 8 and 7 mm, respectively (moderate category).