In vitro trypsin inhibitory activities of some plant and fruit extracts and chemical compounds

Abstract

Trypsin, an enzyme from the serine protease class, is known to be involved in the degradation of proteins. Excessive activity of trypsin is strongly implicated in triggering many diseases, such as acute pancreatitis, inflammation, and tumour. Therefore, this enzyme's regular and balanced activity is necessary for normal physiological functions. Thus, there is a need to develop new trypsin inhibitors from natural sources and chemical compounds. In this study, the inhibitory effects of aqueous extracts prepared from 29 different plants and 10 different chemical compounds were investigated on the activity of trypsin due to its importance in the health sector. The present study's plant extracts and chemical compounds showed trypsin-inhibitory effects. The inhibitory activities of the extracts and chemical compounds increased in a dose-dependent manner. Several plant extracts and chemical compounds that showed high trypsin inhibitory activities may be appropriate for use as trypsin inhibitors to provide additional support to drug treatment in the health field.

Keywords

• Trypsin
• Plant extract
• Enzyme inhibition
• Chemical compounds

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