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Title: Determining inhibition effects of some aromatic compounds on peroxidase enzyme purified from white and red cabbage

Abstract

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. IC{sub 50} 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).

Authors:
 [1];  [2];  [1];  [2];  [1]
  1. Ataturk University, Science Faculty, Department of Chemistry, 25240-Erzurum (Turkey)
  2. (Turkey)
Publication Date:
OSTI Identifier:
22591193
Resource Type:
Journal Article
Journal Name:
AIP Conference Proceedings
Additional Journal Information:
Journal Volume: 1726; Journal Issue: 1; Conference: ICANAS 2016: International conference on advances in natural and applied sciences, Antalya (Turkey), 21-23 Apr 2016; Other Information: (c) 2016 Author(s); Country of input: International Atomic Energy Agency (IAEA); Journal ID: ISSN 0094-243X
Country of Publication:
United States
Language:
English
Subject:
60 APPLIED LIFE SCIENCES; AMINES; AROMATICS; BIOCHEMISTRY; BRASSICA; ELECTRONS; HYDRAZIDES; HYDROXY COMPOUNDS; IMMUNOASSAY; INHIBITION; MOLECULES; OXIDATION; PEROXIDASES; PEROXIDES; SUBSTRATES; SYNTHESIS

Citation Formats

Öztekin, Aykut, E-mail: aoztekin@agri.edu.tr, Agri Ibrahim Cecen University Faculty of Arts and Sciences, Department of Chemistry, 04100-Agri, Almaz, Züleyha, E-mail: zturkoglu-2344@hotmail.com, Mus Alparslan University Faculty of Sciences, Department of Moleculer Biology, 49250-Mus, and Özdemir, Hasan, E-mail: hozdemir@atauni.edu.tr. Determining inhibition effects of some aromatic compounds on peroxidase enzyme purified from white and red cabbage. United States: N. p., 2016. Web. doi:10.1063/1.4945921.
Öztekin, Aykut, E-mail: aoztekin@agri.edu.tr, Agri Ibrahim Cecen University Faculty of Arts and Sciences, Department of Chemistry, 04100-Agri, Almaz, Züleyha, E-mail: zturkoglu-2344@hotmail.com, Mus Alparslan University Faculty of Sciences, Department of Moleculer Biology, 49250-Mus, & Özdemir, Hasan, E-mail: hozdemir@atauni.edu.tr. Determining inhibition effects of some aromatic compounds on peroxidase enzyme purified from white and red cabbage. United States. doi:10.1063/1.4945921.
Öztekin, Aykut, E-mail: aoztekin@agri.edu.tr, Agri Ibrahim Cecen University Faculty of Arts and Sciences, Department of Chemistry, 04100-Agri, Almaz, Züleyha, E-mail: zturkoglu-2344@hotmail.com, Mus Alparslan University Faculty of Sciences, Department of Moleculer Biology, 49250-Mus, and Özdemir, Hasan, E-mail: hozdemir@atauni.edu.tr. Mon . "Determining inhibition effects of some aromatic compounds on peroxidase enzyme purified from white and red cabbage". United States. doi:10.1063/1.4945921.
@article{osti_22591193,
title = {Determining inhibition effects of some aromatic compounds on peroxidase enzyme purified from white and red cabbage},
author = {Öztekin, Aykut, E-mail: aoztekin@agri.edu.tr and Agri Ibrahim Cecen University Faculty of Arts and Sciences, Department of Chemistry, 04100-Agri and Almaz, Züleyha, E-mail: zturkoglu-2344@hotmail.com and Mus Alparslan University Faculty of Sciences, Department of Moleculer Biology, 49250-Mus and Özdemir, Hasan, E-mail: hozdemir@atauni.edu.tr},
abstractNote = {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. IC{sub 50} 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).},
doi = {10.1063/1.4945921},
journal = {AIP Conference Proceedings},
issn = {0094-243X},
number = 1,
volume = 1726,
place = {United States},
year = {2016},
month = {4}
}