Determination of Monoamine Oxidase Inhibition and Antioxidant Effects of Various Herbal Teas

Year 2017, Volume: 18 Issue: 2, 105 - 113, 29.07.2017

Başak Yüce Dursun

https://doi.org/10.23902/trkjnat.302152

Cited By: 4

Abstract

The
therapeutic properties of fruit teas are due to the polyphenolic flavonoids
they contain. Compounds inhibiting the flavoenzyme monoamine oxidase (EC
1.4.3.4, MAO) are known to be used as medicines in treatment of
neurodegenerative disorders such as Alzheimer’s and Parkinson’s diseases, and
in various neurological disorders. There are many studies about natural
compounds with antioxidant properties that prevent such diseases by reducing
oxidative stress which plays an important role in neurodegeneration. It is
therefore of particular importance to find double-acting products that can both
inhibit monoamine oxidase and reduce oxidative stress. In this study,
antioxidant activities of various fruit teas purchased from markets in Turkey
were determined by ferric-reducing antioxidant power, cupric reducing
antioxidant capacity and 1,1-diphenyl-2-picrylhydrazyl methods and their total
phenolic contents were revealed. MAO enzyme inhibitions of these tea infusions
was determined fluorometrically. The obtained results were compared with green
and black tea bag infusions. The results showed that antioxidant and MAO
inhibition properties of fruit tea samples were related to their total amount of
phenolic substances they contained. Pomegranate containing tea infusions had
higher antioxidant activity and phenolic content and exhibited high MAO
inhibition. The results also showed that a MAO–B selectivity varying between 2
to 3,5-fold existed in various tea infusions with the highest value in rose hip
tea. MAO inhibition abilities of tea infusions were demonstrated for the first
time in this present study which was based on the fact that phenolic substances
are responsible for MAO inhibition.

Keywords

CUPRAC, tea infusion, DPPH, FRAP, MAO inhibition, Antioxidant activity, MAO inhibition

ÇEŞİTLİ BİTKİ ÇAYLARININ MONOAMİN OKSİDAZ İNHİBİSYONLARININ VE ANTİOKSİDAN ETKİLERİNİN BELİRLENMESİ

Abstract

Meyve çaylarının terapötik özellikleri içerdikleri polifenolik
flavonoidlerden kaynaklanmaktadır. Bir flavoenzim olan monoamin oksidazı (EC
1.4.3.4, MAO) inhibe eden bileşiklerin, Alzheimer ve Parkinson gibi
nörodejeneratif rahatsızlıkların tedavisinde ve çeşitli nörolojik rahatsızlıklarda
ilaç olarak kullanıldığı bilinmektedir. Antioksidan özelliğe sahip doğal
bileşiklerin nörodejenerasyonda önemli bir rol oynayan oksidatif stresi
azaltarak bu hastalıkları önlediğine dair çok sayıda çalışma vardır. Bu nedenle
monoamin oksidaz enzimini inhibe edebilecek ve oksidatif stresi azaltabilecek
çift etkili ürünlerin bulunması ayrı bir önem taşımaktadır. Bu çalışmada Türkiye’deki
marketlerden satın alınan çeşitli meyve çaylarının; ferrik
indirgeyici antioksidan güç, bakır indirgeyici antioksidan kapasite ve 1,1-difenil-1-pikrilhidrazil radikal süpürücü metotları
ile antioksidan aktiviteleri saptanmıştır ve toplam fenolik madde miktarları
belirlenmiştir. Bu çay infüzyonlarının, MAO enzim inhibisyonları florometrik
olarak tayin edilmiştir. Elde edilen tüm sonuçlar poşet yeşil çay ve siyah çay
ile kıyaslanmıştır. Elde edilen sonuçlarda, bitki çayı örneklerinin antioksidan
ve MAO inhibisyon özelliklerinin içerdikleri toplam fenolik madde miktarı ile
ilişkili olduğu gösterilmiştir. Nar içeren çay infüzyonları daha yüksek
antioksidan aktivite ve fenolik madde içeriğine sahip olup aynı zamanda da yüksek
MAO inhibisyonu göstermektedir. Elde edilen sonuçlar, kuşburnu başta olmak
üzere çeşitli çay infüzyonlarında 2-3,5 kat arasında değişen MAO–B seçiciliği
bulunduğunu da göstermektedir. Fenolik maddelerin MAO inhibisyonuna sebep
olduğu bilgisinden yola çıkılarak yapılan bu çalışmada, çay infüzyonlarının MAO
inhibisyon yetenekleri de olduğu ilk kez ortaya konulmuştur.

Keywords

CUPRAC, çay infüzyonu, DPPH, FRAP, MAO inhibisyonu, Antioksidan aktivite, MAO inhibisyonu

References

• 1. Abdelhafez, O.M., Amin, K.M., Ali, H.I., Abdalla, M.M. & Batran, R.Z. 2013. Monoamine oxidase A and B inhibiting effect and molecular modeling of some synthesized coumarin derivatives. Neurochemistry International, 62: 198-209.
• 2. Ademosun, A.O. & Oboh, G. 2014. Comparison of the inhibition of monoamine oxidase and butyrylcholinesterase activities by infusions from green tea and some citrus peels. International Journal of Alzheimer's Disease, 2014: 1-5.
• 3. Albayrak, S., Sağdıç, O. & Aksoy, A. 2010. Bitkisel ürünlerin ve gıdaların antioksidan kapasitelerinin belirlenmesinde kullanılan yöntemler. Erciyes University Journal of the Institute of Science and Technology, 26: 401-409.
• 4. Apak, R., Güçlü, K., Özyürek, M. & Karademir, S.E. 2004. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry, 52: 7970-7981.
• 5. Atoui, A.K., Mansouri, A., Boskou, G. & Kefalas, P. 2005. Tea and herbal infusions: Their antioxidant activity and phenolic profile. Food Chemistry, 89: 27-36.
• 6. Buřičová, L., Andjelkovic, M., Čermáková, A., Reblova, Z., Jurcek, O., Kolehmainen, E., Verhé, R. & Kvasnička, F. 2011. Antioxidant capacities and antioxidants of strawberry, blackberry and raspberry leaves. Czech Journal of Food Sciences, 29: 181-189.
• 7. Çağındı, Ö. & Ötleş, S. 2008. Farklı demleme sürelerinde hazırlanan bitki çaylarının antioksidan aktiviteleri ile renkleri arasındaki korelasyonun belirlenmesi. Türkiye 10. Gıda Kongresi, 21-23 Mayıs, Erzurum, 109-112.
• 8. Danis, O., Yuce-Dursun, B., Çimen, T., Demir, S., Salan, Ü., Yalçın, G. & Ogan, A. 2014. Evaluation of antioxidant, radical-scavenging and acetylcholinesterase inhibitory activities of various culinary herbs cultivated in southern Turkey. Journal of Food Biochemistry, 38: 602-611.
• 9. Dawidowicz, A.L., Wianowska, D. & Baraniak B. 2006. The antioxidant properties of alcoholic extracts from Sambucus nigra L. (antioxidant properties of extracts). LWT - Food Science and Technology, 39: 309-315.
• 10. Emekli-Alturfan, E., Yarat, A. & Akyuz, S. 2009. Fluoride levels in various black tea, herbal and fruit infusions consumed in Turkey. Food and Chemical Toxicology, 47: 1495-1498.
• 11. Fang, N., Yu, S. & Prior, R.L. 2002. LC/MS/MS characterization of phenolic constituents in dried plums. Journal of Agricultural and Food Chemistry, 50: 3579-3585.
• 12. Faria, A., Oliveira, J., Neves, P., Gameiro, P., Santos-Buelga, C., De Freitas, V. & Mateus N. 2005. Antioxidant properties of prepared blueberry (Vaccinium myrtillus) extracts. Journal of Agricultural and Food Chemistry, 53: 6896-6902.
• 13. Gorjanović, S., Komes, D., Pastor, F.T., Belščak-Cvitanović, A., Pezo, L., Hečimović, I. & Sužnjević, D. 2012. Antioxidant capacity of teas and herbal infusions: Polarographic assessment. Journal of Agricultural and Food Chemistry, 60: 9573-9580.
• 14. Hodgson, J.M. & Croft, K.D. 2010. Tea flavonoids and cardiovascular health. Molecular Aspects of Medicine, 31: 495-502.
• 15. Horžić, D., Komes, D., Belščak, A., Ganić, K.K., Iveković, D. & Karlović, D. 2009. The composition of polyphenols and methylxanthines in teas and herbal infusions. Food Chemistry, 115: 441-448.
• 16. Ismail, A., Marjan, Z.M. & Foong, C.W. 2004. Total antioxidant activity and phenolic content in selected vegetables. Food Chemistry, 87: 581-586.
• 17. Kong, L.D., Cheng, C.H.K. & Tan, R.X. 2004. Inhibition of MAO A and B by some plant-derived alkaloids, phenols and anthraquinones. Journal of Ethnopharmacology, 91: 351-355.
• 18. Lo, K.M. & Cheung, P.C.K. 2005. Antioxidant activity of extracts from the fruiting bodies of Agrocybe aegerita var. alba. Food Chemistry, 89: 533-539.
• 19. Moraes-de-Souza, R.A., Oldoni, T.L.C., Regitano-d’Arce, M.A.B. & Alencar, S.M. 2008. Antioxidant activity and phenolic composition of herbal infusions comsumed in Brazil. Ciencia y Tecnologia Alimentaria, 6: 41-47.
• 20. Naithani, V., Nair, S. & Kakkar, P. 2006. Decline in antioxidant capacity of Indian herbal teas during storage and its relation to phenolic content. Food Research International, 39: 176-181.
• 21. Piljac-Žegarac, J., Valek, L., Stipčević, T. & Martinez, S. 2010. Electrochemical determination of antioxidant capacity of fruit tea infusions. Food Chemistry, 121: 820-825.
• 22. Shi, L., Yang, Y., Li, Z., Zhu, Z., Liu, C. & Zhu, H. 2010. Design of novel nicotinamides as potent and selective monoamine oxidase a inhibitors. Bioorganic & Medicinal Chemistry, 18: 1659-1664.
• 23. Şahin, S. 2013. Evaluation of antioxidant properties and phenolic composition of fruit tea infusions. Antioxidants, 2: 206-215.
• 24. Van den Berg, D., Zoellner, K.R., Ogunrombi, M.O., Malan, S. F., Terre’Blanche, G., Castagnoli, N., Bergh, J.J. & Petzer, J.P. 2007. Inhibition of monoamine oxidase B by selected benzimidazole and caffeine analogues. Bioorganic & Medicinal Chemistry, 15: 3692-3702.
• 25. Von Gadow, A., Joubert, E. & Hansmann, C.F. 1997. Comparison of the antioxidant activity of rooibos tea (Aspalathus linearis) with green, oolong and black tea. Food Chemistry, 60: 73-77.
• 26. Wang, R.J. & Hu, M.L. 2014. Antioxidant capacities of fruit extracts of five mulberry genotypes with different assays and principle components analysis. International Journal of Food Properties, 14: 1-8.
• 27. Xi, J., Shen, D., Zhao, S., Lu, B., Li, Y. & Zhang, R. 2009. Characterization of polyphenols from green tea leaves using a high hydrostatic pressure extraction. International Journal of Pharmaceutics, 382: 139–143.