EFFECTS OF ESCULETIN AS A LIPOXYGENASE INHIBITOR IN SOYBEAN EXTRACTS |
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| Authors: | KI-TEAK LEE DORRIS A LILLARD |
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| Affiliation: | Department of Food Science and Technology The University of Georgia Athens, Georgia 30602–7610 |
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| Abstract: | This study was designed to determine the ability of esculetin to inhibit lipoxygenase activity in soybean. Lipoxygenase was extracted from ground soybean using 0.1 M Tris-HCl buffer (pH 8.6) and centrifuged at 3000 g for 15 min at 4C. The extract was mixed with different volumes of 0.05M esculetin solutions to provide 1.8 × 10−4M, 3.3 × 10−4M, 4.6 × 10−4M and 5.7 × 10−4M to final assay systems, respectively. Lipoxygenase activity decreased as the concentration of esculetin solution mixed in soybean extract increased. Mixing of 1.8 × 10−4M esculetin solution to soybean extract showed the least inhibition effect and was significantly different from that of 3.3 × 10−4M, 4.6 × 10−4M and 5.7 × 10−4M which inhibited LOX (lipoxygenase)'s activity of soybean extracts. In the study comparing the inhibition abilities for lipoxygenase activity among selected antioxidants, esculetin was significantly better than BHA (butylated hydroxyanisole) and α-tocopherol. |
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