The inhibitory effects of plant extracts, vitamins and amino acids on myeloperoxidase activity

Abstract

Background and Aims: Myeloperoxidase (MPO, EC 1.11.2.2) is a vital antimicrobial enzyme, having a crucial role in host defense. Obstructing the activity of MPO is a possible pharmacological approach for the hindrance and management of a wide array of inflammatory illnesses. Consequently, blocking the activity of MPO is a potential pharmacological strategy for prevention and treatment of a broad range of inflammatory diseases. Methods: In our study, inhibitory effects of 6 different sulfur containing plant extracts, 16 different vitamins and amino acids were studied for MPO inhibitory activities. The MPO enzyme activity was determined spectrophotometrically according to the method of Wei and Frankel. Results: Among the aqueous plant extracts, black cabbage extract having IC50=0.92±0.07 mM showed the highest inhibition. Among the vitamins and amino acids studied, the highest MPO enzyme inhibition was exhibited by ascorbic acid with IC50=0.01±0.003 and cysteine with IC50=1.09±0.73 mM. Conclusion: Based on the outcomes, it was observed that all the examined plant extracts, vitamins and amino acids inhibited MPO enzyme at certain ratios.

Keywords

• Myeloperoxidase
• enzyme
• inhibition
• plant extract
• vitamins
• amino acids

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