The Effect Of Piper betle Extract On The Different Digestive Enzymes And Vitamin C Concentration In The Piper betle Extract

Ayush K.

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The Effect Of Piper betle Extract On The Different Digestive Enzymes And Vitamin C Concentration In The Piper betle Extract

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Themes

Digestive enzymes, vitamin C, hydrolysis, enzymatic activity, Amylase, Lipase, Protease, digestion, piper betle, enzyme

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Abstract

The centuries-old tradition of chewing Piper betle, an aromatic creeper belonging to the piperaceae family , more commonly referred to as "paan" in India, after every meal has a reason linked to it, the benefits to eating the betel leaf have shown to promote digestion and bring a variety of other benefits with it. Studies related to the effect of betel leaves on digestion have been conducted, showing positive results, although this has not been done to a great extent and further research is necessary to draw a conclusion.

Introduction
Background Information
Investigation
1. Hypothesis
2. Variables
3. Apparatus Required
4. Procedure
5. Justification for chosen methodologies
Results
1. Data Processing
2. Statistical Test
3. Raw Data
Processed Data and Interpretations
1. Amylase
2. Protease
3. Lipase
4. Vitamin C
Evaluation
1. Summary
2. Limitations and Improvements
Conclusion
Extensions

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[...] "Www.koreascience.or.kr." Therapeutic Potentials and Untoward Effects of Piper Betle and Its Quid, School of Natural Product Studies www.koreascience.or.kr/article/JAKO200503043180311.pdf. (Date Accessed : 01/10/2021, 11/01/2022) 29) Robinson, Peter K. "Enzymes: Principles and Biotechnological Applications." Essays in Biochemistry, Portland Press Limited www.ncbi.nlm.nih.gov/pmc/articles/PMC4692135/. (Date Accessed : 17/10/2021, 30/10/2021) 30) Roy, Arnab, and Proshanta Guha. "Traditional and Functional Uses of Betel Leaf . - Jpht.in." Traditional and Functional Uses of Betel Leaf (Piper Betle L.) Pertaining to Food Sector: a Review, Journal of Postharvest Technology Jan jpht.in/MenuscriptFile/60d7ed2d-484e-475a-a182-a911e04dbe62.pdf. [...]

[...] Two components in the betel leaf reduce oxidative damage and reduce the risk of chronic diseases: Vitamin C and ? carotene26. Vitamin C also helps in digestion, but it does so somewhat indirectly; this vitamin helps keep our teeth and gums healthy and in good shape27, which helps in mechanical digestion and helps the body absorb iron. Vitamin C is synthesized in plants majorly from the D-mannose / L-galactose pathway yet other pathways have been proposed such as the gulose pathway28, galacturonate pathway29 and the myoinositol pathway30 Figure Representation of the various pathways by which vitamin C is synthesised31 The different colours represent the different pathways by which vitamin C is produced in the diagram above. [...]

[...] Then all the test tubes were put in the water bath for 30mins. 3 When the test tubes were taken out 1ml of biuret was added to each of the test tubes. 4 Some of the solution from each test tube was put into cuvettes, and the wavelength of the colorimeter was set to 660 nm. 5 The cuvettes were put into the colorimeter and the reading was taken, a cuvette filled with distilled water was put in the colorimeter in between two readings to calibrate it. [...]

[...] For the starch solution 2 grams of starch was taken and mixed with 100ml of distilled water and then was heated since that helps the starch dissolve. The iodine was taken from the bottle and put into a beaker. Some distilled water was also put into a beaker. All of the beakers were labelled to avoid confusion. 3 5ml syringes were taken and put in each beaker for accurate and easy measurements. A test tube stand with 5 test tubes was prepared. [...]

[...] Increasing or decreasing the betel leaf extract concentration would alter the intensity of effect the extract has on the reaction. 3.4 Apparatus Required Amylase: 3.4.1 Table Apparatus name, quantity/volume, uncertainty that was used during the procedure of measuring the enzymatic rate of reaction of amylase in varying concentrations of Piper betle extract ( Apparatus Name Quantity/Volume Uncertainty Water Bath 1 ±0.5 °C Amylase 100ml Starch 100ml Iodine 50ml Test tubes (15ml) 30 Distilled water 100ml Syringe (5ml) 8 ±0.1ml Beakers (200ml) 8 ±10mL Labels 38 Test tube stand 5 Stopwatch 1 ±0.5 seconds Protease: 3.4.2 Table Apparatus name, quantity/volume, uncertainty that was used during the procedure of measuring the enzymatic rate of reaction of protease in varying concentrations of Piper betle extract ( Apparatus Name Quantity Uncertainty Milk 100ml ±10mL HCL (hydrochloric acid) 40ml ±10mL Glass rod 1 Strainer 1 Filter paper 2 sheets Weighing machine 1 ±0.005 Distilled water 100ml trypsin 100ml ±10mL Water bath 1 ±0.5°C Biuret 50ml Colorimeter 1 Cuvette 31 Test tube (15ml) 30 Test tube stand 5 Beaker (200ml) 9 ±10mL Syringes (5ml) 9 ±0.1ml Labels 39 Timer 1 ±0.5 seconds Lipase: 3.4.3 Table Apparatus name, quantity/volume, uncertainty that was used during the procedure of measuring the enzymatic rate of reaction of lipase in varying concentrations of Piper betle extract ( Apparatus Name Quantity Uncertainty Milk 100ml pH meter 1 Test tube (15ml) 30 Test tube stand 5 Lipase 100ml Water bath 1 ±0.5 °C Distilled water 100ml Timer 1 ±0.5 seconds Universal indicator 50ml Syringe (5ml) 9 ±0.1ml Beaker (200ml) 9 ±10mL Vitamin C 3.4.4 Table 10: Apparatus name, quantity/volume, uncertainty that was used during the procedure of measuring the concentration of vitamin C in varying concentrations of Piper betle extract ( Table 10: Apparatus Name Quantity Uncertainty 0.5% DCPIP 200ml Test tube (15ml) 25 Test tube stand 5 Syringe (5ml) 6 ±0.1ml Beaker (200ml) 6 ±10mL 3.5 Procedure: Piper betle Extract: 3.5.1 Table 11: Procedure followed to obtain the Piper betle extract from Piper betle leaves Steps Description 1 A petri dish had been placed on the weighing machine and had been tared. [...]

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