Determining Inhibition Effects of Some Aromatic Compounds on Peroxidase Enzyme Purified from White and Red Cabbage
Özet
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).
Atıf için künye
Oztekin, A., Almaz, Z., & Özdemir, H. (2016). Determining Inhibition Effects of Some Aromatic Compounds on Peroxidase Enzyme Purified from White and Red Cabbage. International Conference on Advances in Natural and Applied Sciences (ICANAS), Antalya. https://doi.org/10.1063/1.4945921
BibTeX
@inproceedings{oztekin2016-67415,
author = {Oztekin, Aykut and Almaz, Zuleyha and Özdemir, Hasan},
title = {Determining Inhibition Effects of Some Aromatic Compounds on Peroxidase Enzyme Purified from White and Red Cabbage},
booktitle = {International Conference on Advances in Natural and Applied Sciences (ICANAS)},
address = {Antalya},
year = {2016},
doi = {10.1063/1.4945921},
url = {https://akademik.atauni.edu.tr/yayinlar/67415-determining-inhibition-effects-of-some-aromatic-compounds-on-peroxidase-enzyme}
}