Berberis crataegina Meyve Ekstraktlarının Elastaz, Ksantin Oksidaz, Tirozinaz ve Kalsiyum Oksalat Kristali Üzerindeki İnhibisyon Etkisinin İncelenmesi

Year 2025, Volume: 25 Issue: 1, 26 - 38

Leyla Ercan

Abstract

Çeşitli bitki ve bitki kısımlarının enzimler ve böbrek taşları üzerindeki etkisi üzerine araştırmalar yapılmaktadır. Kalsiyum oksalat kristali, idrar sistemine zarar veren böbrek taşlarının ana bileşenidir ve hem cerrahi operasyonlara hem de maddi sıkıntılara neden olabilir. Ayrıca bazı enzimlerin aşırı çalışması birçok sağlık sorununa yol açabilir. Örneğin ürik asit kristallerinin birikmesinden kaynaklanan hiperürisemi de dahil olmak üzere birçok hastalık, ksantin oksidaz enziminin aşırı aktivitesinden kaynaklanabilir. Ayrıca cilt yaşlanmasına karşı koruma sağlayan araştırma alanlarından biri de elastaz aktivitesinin azaltılmasıdır. Gıda ve kozmetik alanında da tirozinaz enzimini baskılayarak pigmentasyonun önlenmesine yönelik çalışmalar yürütülmektedir. Bu nedenle aşırı aktivitesi çeşitli rahatsızlıklara neden olan bu enzimlerin inhibitörü olarak kullanılabilecek bitkisel ilaçlar dikkat çekmektedir. Bu çalışmada Berberis crataegina'nın iki farklı meyve ekstresinin (metanol ve etanol) kalsiyum oksalat kristalleri ve ksantin oksidaz, elastaz ve tirozinaz enzimleri üzerindeki in vitro inhibisyon etkisi araştırıldı. Ayrıca monomerik antosiyaninlerin miktarı ve toplam fenolik ve flavonoid içerikleri de değerlendirildi. B. crataegina meyvesinin her iki ekstrenin de kalsiyum oksalat kristallerinin oluşumunu engellediği gözlendi. Bununla birlikte, etanol ekstresinin, ksantin oksidaz, elastaz ve tirozinaz enzimlerini inhibe etmede metanol ekstresinden daha iyi performans gösterdiği bulunmuştur. Tüm bu özellikleri nedeniyle B. crataegina meyvesi gıda, kozmetik ve sağlık uygulamalarında etkin bir şekilde kullanılabilecek doğal kaynaklardan biridir.

Keywords

B. crataegina meyvesi, Elastaz inhibisyonu, Ksantin oksidaz inhibisyonu, Tirozinaz inhibisyonu, Toplam fenolik içerik, Toplam flavonoid içeriği

Examination of the Inhibition Effect of Extracts of Berberis crataegina Fruit on Elastase, Xanthine Oxidase, Tyrosinase, and Calcium Oxalate Crystal

Abstract

Research is being conducted on the effect of various plants and plant parts on enzymes and kidney stones. Calcium oxalate crystal is the main component of kidney stones that damage the urinary system and can result in both surgical operations and financial strain. Furthermore, certain enzymes that function excessively might lead to many health issues. Many illnesses, including hyperuricemia caused by the accumulation of uric acid crystals, for example, can be due to excessive activity of the xanthine oxidase enzyme. Furthermore, one field of research that protects against skin aging is the reduction of elastase activity. Studies are also being carried out in the fields of food and cosmetics to prevent pigmentation by suppressing the tyrosinase enzyme. Therefore, herbal medicines that can be used as inhibitors of these enzymes, whose excessive activity causes various disorders, attract attention. In this study, the inhibition effect of two different fruit extracts of Berberis crataegina (methanol and ethanol) on calcium oxalate crystals and xanthine oxidase, elastase, and tyrosinase enzymes in vitro was investigated. Additionally, the amount of monomeric anthocyanins and total phenolic and flavonoid contents were evaluated. It was observed that both extracts of B. crataegina fruit inhibited the formation of calcium oxalate crystals. However, ethanol extract was found to outperform methanol extract in inhibiting the enzymes xanthine oxidase, elastase, and tyrosinase. Due to all these features, B. crataegina fruit is one of the natural resources that can be used effectively in food, cosmetics, and health applications.

Keywords

B. crataegina fruit, Elastase inhibition, Xanthine oxidase inhibition, Tyrosinase inhibition, Total phenolic content, Total flavonoid content

Ethical Statement

The author declares that they comply with all ethical standards.

Thanks

I would like to thank Associate Professor Fatma MUNGAN KILIÇ, who works at Mardin Artuklu University, for identifying the fruit samples used in the experiments.

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