An investigation of phenolic compounds from plant sources as trypsin inhibitors
An investigation of phenolic compounds from plant sources as trypsin inhibitors
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DOI：
10.1080/14786419.2011.559637
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发表时间：
2012-01-01
影响因子：
2.2
通讯作者：
Atta-Ur-Rahman
中科院分区：
文献类型：
--
作者：
Shahwar, Durre;Raza, Muhammad Asam;Atta-Ur-Rahman
在寻找新的胰蛋白酶抑制剂的过程中，从肉桂中分离出咖啡酸(1)、肉桂酸(2)、没食子酸(3)和丁香酚(4)，从凤仙花中分离出阿魏酸(5)，从苦楝中分离出香兰素(6)，从葱中分离出儿茶酚(7)。化合物1、2和5的IC50值分别为0.35 +/- 0.02mM、0.96 +/- 0.05mM和1.22 +/- 0.06mM。Lineweaver-Burk和Dixon图及其二次重图显示，1为该酶的非竞争性抑制剂，K-i值为0.102 +/- 0.006mM。
In the search of new trypsin inhibitors caffeic acid (1), cinnamic acid (2), gallic acid (3) and eugenol (4) from Cinnamomum zeylanicum, ferulic acid (5) from Impatiens bicolor, vanillin (6) from Melia azedarach and catechol (7) from Allium cepa were isolated through bioassay guided fractionation of the plant extracts. IC50 values of the compounds 1, 2 and 5 were found to be 0.35 +/- 0.02mM, 0.96 +/- 0.05mM and 1.22 +/- 0.06mM, respectively. Lineweaver-Burk and Dixon plots and their secondary replots showed that 1 was non-competitive inhibitor of this enzyme with K-i value 0.102 +/- 0.006mM.