Selective in vitro and in silico enzymes inhibitory activities of phenolic acids and flavonoids of food plants: Relations with oxidative stress

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dc.contributor.authorYener, Ismail
dc.contributor.authorKocakaya, Safak Ozhan
dc.contributor.authorErtas, Abdulselam
dc.contributor.authorErhan, Bahadir
dc.contributor.authorKaplaner, Erhan
dc.contributor.authorOral, Elif Varhan
dc.contributor.authorYilmaz-Ozden, Tugba
dc.date.accessioned2024-04-24T16:11:33Z
dc.date.available2024-04-24T16:11:33Z
dc.date.issued2020
dc.departmentDicle Üniversitesien_US
dc.description.abstractIn this study, the inhibitory potentials of food originated 34 phenolic acids, and flavonoid compounds were screened against acetylcholinesterase, butyrylcholinesterase, urease, and tyrosinase enzymes. All compounds included in this study exhibited high antioxidant activity with an ignorable cytotoxic activity. In general, they also showed poor anti-urease and anti-tyrosinase activities. Compounds in aglycone form (quercetin, myricetin, chrysin, and luteolin) showed strong anticholinesterase activities. No relation was observed between the tested bioactivities except from the case that aglycone compounds exhibited a strong positive relationship between antioxidant activities and anticholinesterase activity. Interestingly, there was a relation between the molecular weights of aglycone compounds and their anticholinesterase activities. The study showed that flavonoids with molecular mass of 250-320 g/mol have high potential of anticholinesterase activities and are valuable for future experiments on animals and humans. Potential inhibitory effects of these molecules on target proteins were investigated using docking and molecular dynamics calculations.en_US
dc.description.sponsorshipTUBITAK, The Scientific and Technological Research Council of Turkey [KBAG 114Z801]en_US
dc.description.sponsorshipThe research was funded by grant: KBAG 114Z801 from TUBITAK, The Scientific and Technological Research Council of Turkey.en_US
dc.identifier.doi10.1016/j.foodchem.2020.127045
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid32464460
dc.identifier.scopus2-s2.0-85085202890
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2020.127045
dc.identifier.urihttps://hdl.handle.net/11468/15428
dc.identifier.volume327en_US
dc.identifier.wosWOS:000538575800031
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPhenolicsen_US
dc.subjectEnzyme Inhibitionen_US
dc.subjectIn Silicoen_US
dc.subjectAnticholinesteraseen_US
dc.subjectAntioxidanten_US
dc.subjectCytotoxicen_US
dc.titleSelective in vitro and in silico enzymes inhibitory activities of phenolic acids and flavonoids of food plants: Relations with oxidative stressen_US
dc.titleSelective in vitro and in silico enzymes inhibitory activities of phenolic acids and flavonoids of food plants: Relations with oxidative stress
dc.typeArticleen_US

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