Antidiabetic potential and Metabolite profiling of Biotransformed polyherbal extract using Wickerhamomyces anomalus strain(MTCC-4133)

Abstract Biochemical transformation is a green and efficient strategy that can be of help in case of potentiation of herbal treatments. Diabetes requires daily therapeutic interventions and the use of herbals can be safe and effective alternatives however higher doses of herbs can cause much inconvenience. The potentiation of polyherbal combinations to reduce the dosage can be an attractive approach. The present study explored the biochemical transformation of a polyherbal extract derived from Syzygium cumini seed, Mangifera indica seed kernel, Momordica charantia fruit and Gymnema sylvestre leaf using Wickerhamomyces anomalus. The polyherbal extract was chromatographed and evaluated for antidiabetic potential, Pre and Post fermentation. Also, the fermentation kinetics was assessed as W. anomalus can produce ethanol which can be self-limiting. The extract produced no behavioral or physical changes in animals, confirming the safety in acute toxic exposure. The chromatographic analysis showed good presence of Hesperidin, Mangiferin and Corilagin in non-fermented extract which was significantly reduced and content of Apigenin, Luteolin, Quercetin, kaempferol and Isorhamnetin were increased after fermentation. The polyherbal extract showed good antidiabetic activity however fermented polyherbal extract showed a similar effect at half the dosage. The effects are also corroborated by histological studies.