2024 Vol. 30 No.2 PP 325-333

https://doi.org/10.33451/florafauna.v30i2pp325-333

In vitro evaluation of antihyperglycemic and anti-inflammatory potential of fermented papaya formulations

^*Rupali Dutt, Lalita Kushwah, Mahendra K. Gupta¹ and Sadhana Shrivastava² The present study was undertaken to prepare a fermented papaya formulations viz, papaya leaf fermenta (PLF), ripe papaya fermenta (RPF), and unripe papaya fermenta (URPF).The aim of study was to assess in vitro anti-hyperglycemic& antiinflammatory efficacy of fermented papaya formulations against L6 myotubes and U937 cell lines. These formulations were prepared and analyzed by Gas chromatography mass spectrometry. Antihyperglycemic effects of formulations were evaluated by measuring the level of GLUT-4 in L6 myc myotubes followed by western blotting and anti-inflammatory potential. GC-MS analysis revealed the presence of 20, 5 and 7 compounds in PLF, RPF and URPF. Some of the important phytochemicals are isocoumaran, quercetin, linolenic acid and propanoic acid. These phytochemicals are considered biologically active and have anti hyperglycemic and anti-inflammatory potential. Under in vitro conditions, treatment with all three fermented papaya formulations substantially increased the GLUT-4 level in L6 cells which was associated with increased phosphorylation of AKT (Protein kinase B) (Ser-473).The formulations also showed anti-inflammatory potential by lowering TNF-α and IL-6 level in U937 monocyte cells.Results of this study displayed that fermented papaya formulations especially unripe papaya fermenta are the rich sources of bioactive compounds that can play a significant role in reducing diabetes and inflammation.

KEY WORDS : Anti-inflammatory, Carica papaya, GLUT-4,Hyperglycemia, Interleukin.