Lack of alpha amylase inhibitory activity of monoammonium glycyrrhizinate

Abstract

Introduction: Monoammonium glycyrrhizinate (MAG) is used as a sweetener and also
as a flavoring agent to enhance the flavor of dairy products, confectioneries, baked foods
and beverages. It is used in cough drops, cough syrups and cosmetics. It is reported to
have antioxidant, antitussive and antiviral activities. Materials and Methods: The in‑vitro
α ‑ amylase inhibitory activity was performed using 3,5‑dinitrosalicylic acid assay. Different
concentrations (1 μg/ml, 3 μg/ml, 5 μg/ml, 10 μg/ml, 30 μg/ml and 50 μg/ml) of MAG
were analyzed for the α ‑ amylase inhibitory potential. Results: The results of this study
revealed that MAG lacks α ‑ amylase inhibitory potential. Conclusion: Documentation
of pharmacological activities of phytochemicals, which have either positive or negative
outcome, is required to create a database for phytopharmacological research. The result of
this study can serve as one of the components of phytochemical research database.