In vitro effects of standard antioxidants on lactoperoxidase enzyme-A molecular docking approach.
antioxidants
enzyme inhibition
food additive
lactation
lactoperoxidase
molecular docking
Journal
Journal of biochemical and molecular toxicology
ISSN: 1099-0461
Titre abrégé: J Biochem Mol Toxicol
Pays: United States
ID NLM: 9717231
Informations de publication
Date de publication:
Jan 2020
Jan 2020
Historique:
received:
30
04
2019
revised:
08
08
2019
accepted:
28
10
2019
pubmed:
16
11
2019
medline:
27
2
2020
entrez:
16
11
2019
Statut:
ppublish
Résumé
Lactoperoxidase (LPO), an antioxidant enzyme, is a natural antimicrobial system that eliminates the harmful effects of microorganisms in milk. It has a wide range of applications and is also preferred in cosmetic and clinical applications, as well as used in foods. The use of antioxidants is well recognized in the food and feed industries to improve the shelf life of products. This study aimed to determine the in vitro inhibition effects of Trolox, α-tocopherol, butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate, which are commonly used as antioxidants in food and pharmaceutical products. For this purpose, LPO was first purified in a single step using sepharose-4B-l-tyrosine-sulfanilamide affinity gel chromatography. Also, some inhibition parameters, including half-maximal inhibitory concentration (IC
Substances chimiques
Antioxidants
0
Lactoperoxidase
EC 1.11.1.-
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
e22421Informations de copyright
© 2019 Wiley Periodicals, Inc.
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