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KMID : 1007520090180010267
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Food Science and Biotechnology
2009 Volume.18 No. 1 p.267 ~ p.270
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Inhibitory Effects of Naringenin and Its Novel Derivatives on Hyaluronidase
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Moon Sun-Hee
Kim Kee-Tae
Lee Na-Kyoung
Han Ye-Sun
Nah Seung-Yeol
Cho Ssang-Goo
Park Yong-Sun
Paik Hyun-Dong
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Abstract
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Naringenin is a bioactive flavanone containing antioxidative, anti-inflammatory, and anticarcinogenic properties.The inhibitory effects on hyaluronidase of naringenin and its novel derivatives were evaluated. Among these flavonoids at 200μM concentration, 7-O-butyl naringenin had the highest inhibitory effect on hyaluronidase with 44.84%. In addition, Fornaringenin at concentrations of 0, 150, and 190μM, the apparent Michaelis constants (appKm) were calculated to be 0.60±0.02,0.43±0.02, and 0.41±0.01mg/mL of substrate, respectively; for 7-O-butyl naringenin at 0, 20, and 30μM concentrations,those were 0.44±0.03 and 0.27±0.03 mg/mL, respectively. The Vmax values at 150 and 190μM naringenin were 0.59±0.02and 0.56±0.01 mg/mL/min, respectively; and those at 20 and 30μM 7-O-butyl naringenin were 0.50±0.02 and 0.33±0.02mg/mL/min, respectively. However, the slopes of each inhibitory reaction were not significantly different. Therefore,naringenin and 7-O-butyl naringenin were shown to be uncompetitive inhibitors. These results demonstrate the potential use of7-O-butyl naringenin as an anti-inflammatory substance.
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KEYWORD
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flavonoid, naringenin, 7-O-butyl naringenin, hyaluronidase, anti-inflammatory effect, Lineweaver-Burk plot
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