Aloe juvenna Brandham & S.Carter as α‐Amylase Inhibitor and Hypoglycaemic Agent with Anti‐inflammatory Properties for Diabetes Management

Abstract

AbstractDespite Aloe’s traditional use, Aloe juvenna Brandham & S.Carter is poorly characterized. Other Aloes are known for their antidiabetic activity. This study describes the antidiabetic potentials and phytoconstituents of the A. juvenna leaves methanolic extract (AJME). Twenty‐six phytoconstituents of AJME were described using HPLC/MS‐MS. Lupeol and vitexin were isolated using column chromatography. The antidiabetic activity of AJME was investigated using an in vivo high‐fat diet/streptozotocin‐induced diabetic rat model and in vitro α‐glucosidase and α‐amylase inhibitory activity assays. AJME demonstrated its α‐amylase inhibitory activity (IC50=313±39.9 ppm) with no effect on α‐glucosidase. In vivo, AJME dose‐dependently improved hyperglycaemia in a high‐fat diet/streptozotocin‐induced diabetic rat model. Notably, the higher dose (1600 mg/kg) of AJME significantly downregulated serum interleukin‐6, tumor necrosis factor‐α, and matrix metalloproteinase‐1 genes, suggesting its anti‐inflammatory effect. These findings indicate AJME′s potential as a significant antidiabetic agent through its α‐amylase inhibition, hypoglycaemic, and anti‐inflammatory properties.