کنگره بین المللی زیست فناوری گیاهان دارویی و قارچ های کوهی

صفحه اصلی / سومین کنگره بین المللی و چهارمین همایش ملی زیست فناوری گیاهان دارویی و قارچ های کوهی

Effect of ripening stages on secondary metabolites accumulation in Bitter gourd

نویسندگان :

Zeynab Mohkami¹ Azizollah Kheiry² Mohsen Sanikhani³

1- دانشگاه زابل 2- دانشگاه زنجان 3- دانشگاه زنجان

کلمات کلیدی :

antidiabetic, charantin, healthy compound, HPLC, momordicin, p-insulin

چکیده :

Bitter gourd (Momordica charantia L.) is a medicinal plant belonging to Cucurbitaceae family and native to tropical and subtropical areas. In Asia, Bitter gourd is used as a medicine and food. Modern research has found that Momordica charantia L. has a good hypoglycemic activity. Chemical constituents isolated from Bitter gourd have manifested insulin-like effect or can promote the release of insulin, demonstrating the insulin-like properties. Isolated compounds such as insulin-like peptide (p-insulin), charantin, vicine, glycosides, karavilosides. Fruit and seed extract, juices and powders have demonstrated potential effects in lowering blood sugar by increasing glucose uptake and glycogen synthesis in the liver, muscles, and fat cells and activating insulin receptor substrate1 (IRS1) in skeletal muscle by tyrosine phosphorylation. A field experiment was conducted to examine the effect of different ripening stages (4, 8, 12 and 16 days after fruit set) on the secondary metabolites accumulation in bitter gourd (Vijay cultivar) during June to October 2018 in the Research farm of University of Zanjan, Iran. Momordicin and charantin amounts were measured by the High Performance Liquid Chromatography method (HPLC). There was significant effect between different ripening stages on momordicin and charantin at %5 probability level. The highest amount of momordicin was obtained at last ripening stage (18.67 mg/100 g DW) and lowest amount (5.90 mg/100 g DW) was observed in 4 days after fruit set. Similarly, the highest and lowest amounts of charantin was measured at 16 and 4 days after fruit set respectively (0.56 and 0.43 mg/ 100 g DW). The results of this experiment showed that late ripening stages after fruit set can improve the anti-diabetic compounds accumulation in Bitter gourd.