Effect of Piperine and Its Derivatives on Peroxidase Enzyme

Abstract

In this study, the effects of the piperine molecule isolated from the black pepper (Piper nigrum) plant and its three derivatives, piperic acid, piperic acid ethyl ester and piperic acid methyl ester, on the peroxidase enzyme were investigated. Piperine is the main component of black pepper, which is traditionally used for spice and medicinal purposes. The aim of the study is to determine how these four molecules affect peroxidase activity. First, piperine was purified from black pepper and piperic acid, piperic acid ethyl ester and piperic acid methyl ester were synthesized by chemical methods. The activation of these compounds on the peroxidase enzyme was evaluated by spectrophotometric analysis in vitro. The results showed that each molecule significantly increased peroxidase activity. It was determined that derivatives of piperine showed a higher activation effect compared to piperine. These findings suggest that piperine and its derivatives may be used in potential biotechnological and plant health applications and may strengthen plant defense mechanisms. The results of the study suggest that piperine and its derivatives may be evaluated as natural peroxidase activators, which can be used especially in areas such as plant stress management and disease resistance.

Keywords

• İsolation
• derivatization
• piperine
• peroxidase
• enzyme activity

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