Sneharani, A. H. and Sridevi Annapurna, Singh and Srinivas, P. and Appu Rao, A. G. (2011) Inhibition of lipoxygenase-1 by tetrahydrocurcumin. European Food Research and Technology, 233. pp. 561-568. ISSN 00217-010
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Abstract
Tetrahydrocurcumin (THC)—the reduced form
of curcumin—is more hydrophilic than its parent compound.
It possesses higher stability in aqueous medium
compared to curcumin. Lipoxygenase (LOX) enzyme is
implicated in inflammatory conditions. THC was investigated
for the inhibition of soy LOX-1. THC-inhibited
LOX-1 with an IC50 value of 44.6 ± 0.6 lM. Kinetics of
inhibition revealed mixed linear type with a Ki value of
46 lM. THC-inhibited LOX-1 by preventing the activation
of LOX-1 as evidenced from spectroscopic studies.
Molecular docking simulations suggested the binding of
THC near the iron cofactor. This study helps in further
understanding of the anti-inflammatory property of curcumin
derivatives and provides valuable leads as an alternative
of curcumin with better solubility and stability at
physiological pH.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Tetrahydrocurcumin Lipoxygenase Redox inhibition Spectroscopic measurements |
| Subjects: | 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 18 Phytochemistry 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 20 Jan 2012 07:20 |
| Last Modified: | 01 Jul 2015 11:50 |
| URI: | http://ir.cftri.res.in/id/eprint/10549 |
