Determining Inhibition Effects of Some Aromatic Compounds on Peroxidase Enzyme Purified from White and Red Cabbage

Autor:	Hasan Özdemir, Aykut Oztekin, Zuleyha Almaz
Přispěvatelé:	Aslan, I, Bayrak, Y, Akdemir, AO, Ekinci, A, Polat, K, Dadasoglu, F, Turkoglu, EA, Belirlenecek, almaz, zuleyha -- 0000-0002-4532-4311
Jazyk:	angličtina
Rok vydání:	2016
Předmět:	chemistry.chemical_classification Red cabbage biology Hydrazide biology.organism_classification Chemical synthesis Peroxide food.food White (mutation) chemistry.chemical_compound food Enzyme Biochemistry chemistry biology.protein Brassica oleracea Peroxidase
Popis:	International Conference on Advances in Natural and Applied Sciences (ICANAS) -- APR 21-23, 2016 -- Antalya, TURKEY Peroxidases (E.C. 1.11.1.7) catalyze the one electron oxidation of wide range of substrates. They are used in synthesis reaction, removal of peroxide from industrial wastes, clinical biochemistry and immunoassays. In this study, the white cabbage (Brassica Oleracea var. capitata f. alba) and red cabbage (Brassica oleracea L. var. capitata f. rubra) peroxidase enzymes were purified for investigation of inhibitory effect of some aromatic compounds on these enzymes. IC50 values and Ki constants were calculated for the molecules of 6-Amino nicotinic hydrazide, 6-Amino-5-bromo nicotinic hydrazide, 2-Amino-5-hydroxy benzohydrazide, 4-Amino-3-hydroxy benzohydrazide on purified enzymes and inhibition type of these molecules were determined. (This research was supported by Ataturk University. Project Number: BAP-2015/98).
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f7d90a6045c317784d13597bf942ed1 https://hdl.handle.net/20.500.12501/997 Zobrazit plný text záznamu