Interaction between four flavonoids and trypsin: effect on the characteristics of trypsin and antioxidant activity of flavonoids |
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| Authors: | Qiong Li Qingyi Wei Erdong Yuan Jiguo Yang Zhengxiang Ning |
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| Affiliation: | 1. School of Chemistry and Chemical Engineering, South China University of Technology, , Guangzhou, 510641 China;2. College of Light Industry and Food Sciences, South China University of Technology, , Guangzhou, Guangdong Province, 510641 China |
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| Abstract: | Interaction of flavonoids and enzyme may affect characteristics and physiological activities of both components. In this study, the effects of the interaction between four flavonoids (quercetin, luteolin, kaempferol and apigenin) and trypsin were examined. At the concentration of 2.7 mm , inhibition of trypsin (1.6 U mL?1) by quercetin, luteolin, kaempferol and apigenin was 46.4%, 32.6%, 26.8% and 17.7%, respectively. In the presence of trypsin, DPPH, ABTS and hydroxyl radical scavenging activities of flavonoids were obviously inhibited. Addition of flavonoids led to fluorescence quenching of trypsin. The decreasing order of binding force between flavonoids and trypsin was quercetin, luteolin, kaempferol and apigenin. It is concluded that the interaction between flavonoids and trypsin depends on the number and position of hydroxyl group of flavonoids. |
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| Keywords: | Antioxidant activity catalytic activity flavonoid interaction trypsin |
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