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).
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18 April 2016
INTERNATIONAL CONFERENCE ON ADVANCES IN NATURAL AND APPLIED SCIENCES: ICANAS 2016
21–23 April 2016
Antalya, Turkey
Research Article|
April 18 2016
Determining inhibition effects of some aromatic compounds on peroxidase enzyme purified from white and red cabbage
Aykut Öztekin;
Aykut Öztekin
a)
1
Ataturk University
, Science Faculty, Department of Chemistry, 25240-Erzurum, Turkey
2
Agri Ibrahim Cecen University Faculty of Arts and Sciences
, Department of Chemistry, 04100-Agri, Turkey
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Züleyha Almaz;
Züleyha Almaz
b)
1
Ataturk University
, Science Faculty, Department of Chemistry, 25240-Erzurum, Turkey
3
Mus Alparslan University Faculty of Sciences
, Department of Moleculer Biology, 49250-Mus, Turkey
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Hasan Özdemir
Hasan Özdemir
c)
1
Ataturk University
, Science Faculty, Department of Chemistry, 25240-Erzurum, Turkey
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AIP Conf. Proc. 1726, 020095 (2016)
Citation
Aykut Öztekin, Züleyha Almaz, Hasan Özdemir; Determining inhibition effects of some aromatic compounds on peroxidase enzyme purified from white and red cabbage. AIP Conf. Proc. 18 April 2016; 1726 (1): 020095. https://doi.org/10.1063/1.4945921
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