A review on natural enzyme inhibitors: an effective approach to control postprandial hyperglycemia in type II diabetes.

Type II diabetes (T2D) is a chronic disease caused by hyperglycemia, insulin resistance, and insufficient insulin production. Inhibition of α-amylase, α-glucosidase, and dipeptidyl peptidase (DPP-IV) enzymes is considered a crucial interventional approach in managing T2D. Therefore, identification of natural enzyme inhibitors is essential. Hence, this study aims to highlight existing gaps and future needs regarding the potential application of natural inhibitors such as carbohydrates, lipid compounds, phytochemicals, probiotic strains, and bioactive peptides in the inhibition of enzymes involved in T2D as well as their inhibitory effects which were reviewed completely. The results of most studies showed that phenolic compounds and polysaccharides impart significant biological potential in inhibiting enzymes. This review highlights that food products fermented by probiotics possess considerable potential for diabetes control. Peptides, liposoluble, and phytochemical compounds play an obvious role in diabetes management, promising results from enzyme inhibition assays suggesting their potential as safer alternatives to conventional treatments for diabetes. However, several limitations such as type of assay methods, enzyme sources, bioavailability, and lack of research resources were observed. Therefore, additional studies should be carried out to establish optimal dosages, bioavailability, and validation methods. Understanding the inhibitory mechanisms of natural enzyme inhibitors and examining the structure-activity relationships between them are critical subjects that must receive more attention in future researches. Additionally, it is important to address the gap between scientific research and the commercialization of natural products. Hence, future efforts should prioritize conducting cell-based studies and clinical trials to evaluate the efficacy and safety of these products.