BAZI BİTKİ ÇEŞİTLERİNİN TİROZİNAZ AKTİVİTESİNE ETKİLERİ VE ANTİOKSİDAN ÖZELLİKLERİNİN İNCELENMESİ

Abstract

Hücrelerde hasar oluşturan serbest radikaller ve reaktif oksijen türevleri, antioksidanlar tarafından etkili şekilde indirgenerek daha az toksisitesi olan ürünlere dönüştürülür. Canlı sağlığının devamlılığı açısından antioksidanların sürekli olarak vücuda alınması gerekmektedir. Tirozinaz enzimi, deriye renk veren pigment olan melaninin sentezinde tirozinin oksidasyonunu katalizleyen bir oksidazdır. Enzimin çok ya da az sentezlenmesi canlılarda çeşitli cilt sorunlarına ve bazı nörodejeneratif hasarlara yol açabilmektedir. Bu çalışmada günlük hayatımızda yemeklerde ve bitki çayı olarak tükettiğimiz iki önemli bitkiden biberiye ve yeşil çayın tirozinaz enzimi inhibisyon etkilerini, içeriğindeki toplam fenolik madde miktarı ve DPPH serbest radikal giderimi aktivitesinin belirlenerek antioksidan kapasitesinin tespit edilmesi amaçlanmıştır. Doğal ekstraksiyon yöntemi tercih edilmiştir. Bu yönteme göre biberiye and yeşil çay bitkileri kurutularak demleme metoduyla saf su ile ekstrakte edilmiştir. Tirozinaz enzimini, biberiye bitkisi 750 μg/ml konsantrasyonda %75, yeşil çay bitkisi ise 1000 μg/ml konsantrasyonda % 77 oranında inhibe etmiştir. Toplam fenolik içerikleri Folin-Ciocalteu yöntemiyle belirlenmiştir. En yüksek fenolik içeriğe sahip olan yeşil çay (186 mg/GAE) bulunmuştur. Antioksidan kapasiteleri DPPH(1,1-difenil-2-pikril-hidrazil) metoduyla serbest radikal giderim etkileri belirlenmiştir. DPPH metodunda pozitif kontrol olarak Trolox ve BHT kullanıldı. En yüksek DPPH serbest radikal giderim aktivitesini yeşilçay ve biberiye 1000 μg/ml konsantrasyonda göstermiştir.

Keywords

• Tirozinaz
• Antioksidan
• Fenolik Madde
• Biberiye
• Yeşil Çay

INVESTIGATION OF THE EFFECTS OF SOME PLANT VARIETIES ON TYROSINASE ACTIVITY AND ANTIOXIDANT PROPERTIES

Abstract

Free radicals and reactive oxygen derivatives that cause damage to cells are effectively reduced by antioxidants and converted into products with less toxicity. Antioxidants must be taken into the body continuously to maintain living health. The enzyme tyrosinase is an oxidase that catalyzes the oxidation of tyrosine in the synthesis of melanin, the pigment that gives color to the skin. Over or under-expression of the enzyme can cause various skin problems and neurodegenerative damage in living things. This study aimed to determine the antioxidant capacity of rosemary and green tea, two important plants that we consume in our daily life in meals and as herbal tea, by determining the tyrosinase enzyme inhibition effects, total phenolic substance content, and DPPH free radical scavenging activity. The natural extraction method is preferred. According to this method, green tea and rosemary plants were dried and extracted with pure water by brewing method. The rosemary plant inhibited the tyrosinase enzyme at 750 μg/ml concentrations by 75% and the green tea plant at 1000 μg/ml concentration by 77%. Total phenolic contents were determined by the Folin-Ciocalteu method. Green tea (186 mg/GAE) was found to have the highest phenolic content. Antioxidant capacities were determined by the DPPH(1,1-diphenyl-2-picryl-hydrazil) method, and their free radical scavenging effects were determined. Trolox and BHT were used as positive controls in the DPPH method. Green tea and rosemary showed the highest DPPH free radical scavenging activity at 1000 μg/ml concentration

Keywords

• Tyrosinase
• Antioxidant
• Phenolic Substance
• Rosemary
• Green Tea

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