DETERMINATION OF SOME BIOACTIVITIES OF Convallaria majalis L. (LILY OF THE VALLEY), ISOLATION PHARMACEUTICAL ACTIVE INGREDIENT AND INVESTIGATION ITS INDUSTRIAL USEAGE

Year 2022, Volume: 8 Issue: 2, 122 - 137, 31.12.2022

Nazan Demir Sıla Nezahat Daşdemir Alevcan Kaplan Yaşar Demir

https://doi.org/10.51477/mejs.1196088

Cited By: 1

Abstract

In this study, some biological activities of Convallaria majalis L. (Asparagaceae), which grows naturally in Muğla and its surroundings and attracts attention with its pleasant smell, were determined, and the isolation of drug active substances and industrial usability were investigated. For this purpose, the protease enzyme that catalyzes the hydrolysis of proteins, which is one of the most important enzyme groups in both industrial and biochemical applications, into peptides and amino acids was purified from C. majalis. Protease enzyme was purified using TPP (Three Phase Partitioning) method. Optimum pH and optimum temperature for the enzyme, Km and Vmax values for casein, azocasein, gelatin, hemoglobin, azoalbumin substrates were determined. SDS-PAGE was used to check the purity of the purified protease enzyme. The molecular weight of the enzyme was calculated as 54.347 kDa using gel filtration chromatography. The effects of SDS, EDTA, β-mercaptoethanol compounds and Mg2+, Ca2+, Mn2+, Ni2+, Hg2+, Fe2+, Fe3+ cations, 10 mM, 1 mM, 0.1 mM concentrations on enzyme activity were investigated. Volatile and flavoring components analyzed with Headspace GC/MSD. It was determined that C.majalis flowers contain volatile organic compounds, citronellol (9.6%), geraniol (8.4%), benzyalcohol (35%), phenylacetonitrile (3.0%), farnesol (1.9 %) and 2,3-dihydrofarnesol (0.88 %), green grassy notes: (Z)-3-hexen-1-ol (11 %), (Z)-3-hexenyl acetate (7.8%). As a result of the work, it was determined that the aromatic of C. majalis can be used as an active ingredient and it has been concluded that there is an industrial use.

Keywords

: C.majalis, Pharmaceuticals, Protease Enzyme, TPP, Volatile and Flavoring Components

Supporting Institution

Muğla Sıtkı Koçman Üniversitesi

Project Number

15/236

Thanks

This research subject was supported by the Scientific Research Projects Coordination Unit of Muğla Sıtkı Koçman University with the project numbered 15/236. The authors thank Muğla Sıtkı Koçman University Scientific Research Projects Coordination Unit for their support.

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