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논문 기본 정보

자료유형
학술저널
저자정보
(건국대학교) (건국대학교) (건국대학교) (건국대학교) (건국대학교) (건국대학교) (건국대학교) (건국대학교)
저널정보
한국식품과학회 Food Science and Biotechnology Food Science and Biotechnology vol 18. no 1
발행연도
수록면
267 - 270 (4page)

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초록· 키워드

Naringenin is a bioactive flavanone containing antioxidative, anti-inflammatory, and anticarcinogenic properties. The inhibitory effects on hyaluronidase of naringenin and its novel derivatives were evaluated. Among these flavonoids at 200 μM concentration, 7-O-butyl naringenin had the highest inhibitory effect on hyaluronidase with 44.84%. In addition, For naringenin at concentrations of 0, 150, and 190 μM, the apparent Michaelis constants (appKm) were calculated to be 0.60±0.02, 0.43±0.02, and 0.41±0.01 ㎎/㎖ of substrate, respectively; for 7-O-butyl naringenin at 0, 20, and 30 μM concentrations, those were 0.44±0.03 and 0.27±0.03 ㎎/㎖, respectively. The Vmax values at 150 and 190 μM naringenin were 0.59±0.02 and 0.56±0.01 ㎎/㎖/min, respectively; and those at 20 and 30 μM 7-O-butyl naringenin were 0.50±0.02 and 0.33±0.02 ㎎/㎖/min, respectively. However, the slopes of each inhibitory reaction were not significantly different. Therefore, naringenin and 7-O-butyl naringenin were shown to be uncompetitive inhibitors. These results demonstrate the potential use of 7-O-butyl naringenin as an anti-inflammatory substance.
#flavonoid #naringenin #7-O-butyl naringenin #hyaluronidase #anti-inflammatory effect #Lineweaver-Burk plot
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목차

  1. Abstract
  2. Introduction
  3. Materials and Methods
  4. Results and Discussion
  5. Acknowledgments
  6. References

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UCI(KEPA) : I410-ECN-0101-2013-573-000856792