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dc.contributor.authorErhan, Bahadir
dc.contributor.authorKaplaner, Erhan
dc.contributor.authorOral, Elif Varhan
dc.contributor.authorYilmaz, Mustafa Abdullah
dc.contributor.authorOzturk, Mehmet
dc.contributor.authorKOLAK, Ufuk
dc.contributor.authorYilmaz-Ozden, Tugba
dc.contributor.authorYener, Ismail
dc.contributor.authorKocakaya, Safak Ozhan
dc.contributor.authorErtas, Abdulselam
dc.date.accessioned2021-03-02T16:20:56Z
dc.date.available2021-03-02T16:20:56Z
dc.identifier.citationYener I., Kocakaya S. O. , Ertas A., Erhan B., Kaplaner E., Oral E. V. , Yilmaz-Ozden T., Yilmaz M. A. , Ozturk M., KOLAK U., "Selective in vitro and in silico enzymes inhibitory activities of phenolic acids and flavonoids of food plants: Relations with oxidative stress", FOOD CHEMISTRY, cilt.327, 2020
dc.identifier.issn0308-8146
dc.identifier.othervv_1032021
dc.identifier.otherav_58f25d31-6b26-445b-8540-482e37d2b4e2
dc.identifier.urihttp://hdl.handle.net/20.500.12627/2962
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2020.127045
dc.description.abstractIn this study, the inhibitory potentials of food originated 34 phenolic acids, and flavonoid compounds were screened against acetylcholinesterase, butyrylcholinesterase, urease, and tyrosinase enzymes. All compounds included in this study exhibited high antioxidant activity with an ignorable cytotoxic activity. In general, they also showed poor anti-urease and anti-tyrosinase activities. Compounds in aglycone form (quercetin, myricetin, chrysin, and luteolin) showed strong anticholinesterase activities. No relation was observed between the tested bioactivities except from the case that aglycone compounds exhibited a strong positive relationship between antioxidant activities and anticholinesterase activity. Interestingly, there was a relation between the molecular weights of aglycone compounds and their anticholinesterase activities. The study showed that flavonoids with molecular mass of 250-320 g/mol have high potential of anticholinesterase activities and are valuable for future experiments on animals and humans. Potential inhibitory effects of these molecules on target proteins were investigated using docking and molecular dynamics calculations.
dc.language.isoeng
dc.subjectGıda Mühendisliği
dc.subjectKİMYA, UYGULAMALI
dc.subjectKimya
dc.subjectTemel Bilimler (SCI)
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectBESLENME VE DİYETETİK
dc.subjectSağlık Bilimleri
dc.subjectBeslenme ve Dietetik
dc.subjectTarımsal Bilimler
dc.subjectZiraat
dc.subjectDiğer
dc.subjectTemel Bilimler
dc.subjectMühendislik ve Teknoloji
dc.titleSelective in vitro and in silico enzymes inhibitory activities of phenolic acids and flavonoids of food plants: Relations with oxidative stress
dc.typeMakale
dc.relation.journalFOOD CHEMISTRY
dc.contributor.departmentDicle Üniversitesi , ,
dc.identifier.volume327
dc.contributor.firstauthorID2175632


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