Molecular Docking Studies of Quercetin and Apigenin Compound from Tamarind Leaves as Antidiabetics Agent through Inhibition of α--Amylase and Glucokinase *1Jaya Mahar Maligan 1Teti Estiasih 2Sentot Joko Raharjo 2Ambar Fidyasari 3Jatmiko Eko Witoyo
1Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Brawijaya Malang
2Pharmacy and Food Analysis Study Program, Politeknik Kesehatan Putra Indonesia, Malang
3Department of Agro-Industrial Technology, Institut Teknologi Sumatera, Lampung
The strategy to manage type 2 DM in the early stages is to prevent postprandial hyperglycemia, which has been shown to be efficacious in controlling diabetes. Control can be done by inhibiting the enzyme α--amylase. Inhibition of the metabolic pathway of the enzyme glucokinase in the control of diabetes mellitus is also worth considering. Glucokinase has a high impact on glucose homeostasis due to its role as a glucose sensor in pancreatic cells and as an enzyme regulatory pathway for hepatic glucose clearance and glycogen synthesis. Quercetin and apigenin compounds in tamarind leaves have potency as antidiabetic agents through binding to the target proteins α--amylase and glucokinase. Quercetin compounds have affinity to α--amylase and glucokinase with energy of -8.7 and -7.4 kcal/mol, while apigenin has affinity energy of -8.7 and -8.0 kcal/mol. The molecular docking results show that there are several interactions, namely hydrogen bonds, Van der Walls bonds and pi interactions.
