INVESTIGATION OF THE EFFECTS OF SOME PLANT VARIETIES ON TYROSINASE ACTIVITY AND ANTIOXIDANT PROPERTIES

Duygu Yaman; Hatice Serin; Merve Çalış; Gülnur Arabacı

Makale detayları

INVESTIGATION OF THE EFFECTS OF SOME PLANT VARIETIES ON TYROSINASE ACTIVITY AND ANTIOXIDANT PROPERTIES

Yazarlar:

Duygu Yaman | Hatice Serin | Merve Çalış | Gülnur Arabacı

Yayıncı:

Kütahya Dumlupinar University

Ana Başlıklar:

Plant Biochemistry

Dergi:

Journal of Scientific Reports-B Issue 008, pp.35-42

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001290329

pISSN:

2717-8625

Anahtar kelimeler:

Özet:

 Free radicals and reactive oxygen derivatives that cause damage to cells are effectively reduced by antioxidants and converted into products with less toxicity. Antioxidants must be taken into the body continuously to maintain living health. The enzyme tyrosinase is an oxidase that catalyzes the oxidation of tyrosine in the synthesis of melanin, the pigment that gives color to the skin. Over or under-expression of the enzyme can cause various skin problems and neurodegenerative damage in living things. This study aimed to determine the antioxidant capacity of rosemary and green tea, two important plants that we consume in our daily life in meals and as herbal tea, by determining the tyrosinase enzyme inhibition effects, total phenolic substance content, and DPPH free radical scavenging activity. The natural extraction method is preferred. According to this method, green tea and rosemary plants were dried and extracted with pure water by brewing method. The rosemary plant inhibited the tyrosinase enzyme at 750 μgml concentrations by 75 and the green tea plant at 1000 μgml concentration by 77. Total phenolic contents were determined by the Folin-Ciocalteu method. Green tea 186 mgGAE was found to have the highest phenolic content. Antioxidant capacities were determined by the DPPH1,1-diphenyl-2-picryl-hydrazil method, and their free radical scavenging effects were determined. Trolox and BHT were used as positive controls in the DPPH method. Green tea and rosemary showed the highest DPPH free radical scavenging activity at 1000 μgml concentration.

 Free radicals and reactive oxygen derivatives that cause damage to cells are effectively reduced by antioxidants and converted into products with less toxicity. Antioxidants must be taken into the body continuously to maintain living health. The enzyme tyrosinase is an oxidase that catalyzes the oxidation of tyrosine in the synthesis of melanin, the pigment that gives color to the skin. Over or under-expression of the enzyme can cause various skin problems and neurodegenerative damage in living things. This study aimed to determine the antioxidant capacity of rosemary and green tea, two important plants that we consume in our daily life in meals and as herbal tea, by determining the tyrosinase enzyme inhibition effects, total phenolic substance content, and DPPH free radical scavenging activity. The natural extraction method is preferred. According to this method, green tea and rosemary plants were dried and extracted with pure water by brewing method. The rosemary plant inhibited the tyrosinase enzyme at 750 μgml concentrations by 75 and the green tea plant at 1000 μgml concentration by 77. Total phenolic contents were determined by the Folin-Ciocalteu method. Green tea 186 mgGAE was found to have the highest phenolic content. Antioxidant capacities were determined by the DPPH1,1-diphenyl-2-picryl-hydrazil method, and their free radical scavenging effects were determined. Trolox and BHT were used as positive controls in the DPPH method. Green tea and rosemary showed the highest DPPH free radical scavenging activity at 1000 μgml concentration.

 Free radicals and reactive oxygen derivatives that cause damage to cells are effectively reduced by antioxidants and converted into products with less toxicity. Antioxidants must be taken into the body continuously to maintain living health. The enzyme tyrosinase is an oxidase that catalyzes the oxidation of tyrosine in the synthesis of melanin, the pigment that gives color to the skin. Over or under-expression of the enzyme can cause various skin problems and neurodegenerative damage in living things. This study aimed to determine the antioxidant capacity of rosemary and green tea, two important plants that we consume in our daily life in meals and as herbal tea, by determining the tyrosinase enzyme inhibition effects, total phenolic substance content, and DPPH free radical scavenging activity. The natural extraction method is preferred. According to this method, green tea and rosemary plants were dried and extracted with pure water by brewing method. The rosemary plant inhibited the tyrosinase enzyme at 750 μgml concentrations by 75 and the green tea plant at 1000 μgml concentration by 77. Total phenolic contents were determined by the Folin-Ciocalteu method. Green tea 186 mgGAE was found to have the highest phenolic content. Antioxidant capacities were determined by the DPPH1,1-diphenyl-2-picryl-hydrazil method, and their free radical scavenging effects were determined. Trolox and BHT were used as positive controls in the DPPH method. Green tea and rosemary showed the highest DPPH free radical scavenging activity at 1000 μgml concentration.

 Hücrelerde hasar oluşturan serbest radikaller ve reaktif oksijen türevleri, antioksidanlar tarafından etkili şekilde indirgenerek daha az toksisitesi olan ürünlere dönüştürülür. Canlı sağlığının devamlılığı açısından antioksidanların sürekli olarak vücuda alınması gerekmektedir. Tirozinaz enzimi, deriye renk veren pigment olan melaninin sentezinde tirozinin oksidasyonunu katalizleyen bir oksidazdır. Enzimin çok ya da az sentezlenmesi canlılarda çeşitli cilt sorunlarına ve bazı nörodejeneratif hasarlara yol açabilmektedir. Bu çalışmada günlük hayatımızda yemeklerde ve bitki çayı olarak tükettiğimiz iki önemli bitkiden biberiye ve yeşil çayın tirozinaz enzimi inhibisyon etkilerini, içeriğindeki toplam fenolik madde miktarı ve DPPH serbest radikal giderimi aktivitesinin belirlenerek antioksidan kapasitesinin tespit edilmesi amaçlanmıştır. Doğal ekstraksiyon yöntemi tercih edilmiştir. Bu yönteme göre biberiye and yeşil çay bitkileri kurutularak demleme metoduyla saf su ile ekstrakte edilmiştir. Tirozinaz enzimini, biberiye bitkisi 750 μgml konsantrasyonda 75, yeşil çay bitkisi ise 1000 μgml konsantrasyonda  77 oranında inhibe etmiştir. Toplam fenolik içerikleri Folin-Ciocalteu yöntemiyle belirlenmiştir. En yüksek fenolik içeriğe sahip olan yeşil çay 186 mgGAE bulunmuştur. Antioksidan kapasiteleri DPPH1,1-difenil-2-pikril-hidrazil metoduyla serbest radikal giderim etkileri belirlenmiştir. DPPH metodunda pozitif kontrol olarak Trolox ve BHT kullanıldı. En yüksek DPPH serbest radikal giderim aktivitesini yeşilçay ve biberiye 1000 μgml konsantrasyonda göstermiştir.

Makale detayları

INVESTIGATION OF THE EFFECTS OF SOME PLANT VARIETIES ON TYROSINASE ACTIVITY AND ANTIOXIDANT PROPERTIES

Yazarlar:

Duygu Yaman | Hatice Serin | Merve Çalış | Gülnur Arabacı

Yayıncı:

Kütahya Dumlupinar University

Ana Başlıklar:

Plant Biochemistry

Dergi:

Journal of Scientific Reports-B Issue 008, pp.35-42

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001290329

pISSN:

2717-8625

Tyrosinase

Antioxidant

Phenolic Substance

Rosemary

Green TeaTirozinaz

Antioksidan

Fenolik Madde

Biberiye

Yeşil Çay

Sayı

Makale detayları

Yazarlar: Duygu Yaman | Hatice Serin | Merve Çalış | Gülnur Arabacı

Yayıncı: Kütahya Dumlupinar University

Ana Başlıklar: Plant Biochemistry

Dergi: Journal of Scientific Reports-B Issue 008, pp.35-42

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001290329

pISSN: 2717-8625

Sayı

Yazarlar:

Duygu Yaman | Hatice Serin | Merve Çalış | Gülnur Arabacı

Yayıncı:

Kütahya Dumlupinar University

Ana Başlıklar:

Plant Biochemistry

Dergi:

Journal of Scientific Reports-B Issue 008, pp.35-42

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001290329

pISSN:

2717-8625