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Comparison of the Inhibition of Monoamine Oxidase and Butyrylcholinesterase Activities by Infusions from Green Tea and Some Citrus Peels

Identifieur interne : 000B51 ( Main/Exploration ); précédent : 000B50; suivant : 000B52

Comparison of the Inhibition of Monoamine Oxidase and Butyrylcholinesterase Activities by Infusions from Green Tea and Some Citrus Peels

Auteurs : Ayokunle O. Ademosun [Nigeria] ; Ganiyu Oboh [Nigeria]

Source :

RBID : PMC:4138732

Abstract

This study sought to investigate the effect of infusions from green tea (Camellia sinensis) and some citrus peels [shaddock (Citrus maxima), grapefruit (Citrus paradisi), and orange (Citrus sinensis)] on key enzymes relevant to the management of neurodegenerative conditions [monoamine oxidase (MAO) and butyrylcholinesterase (BChE)]. The total phenol contents and antioxidant activities as typified by their 2,2-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radicals scavenging abilities, ferric reducing antioxidant properties, and Fe2+ chelating abilities were also investigated. Green tea had the highest total phenol (43.3 mg/g) and total flavonoid (16.4 mg/g) contents, when compared to orange [total phenol (19.6 mg/g), total flavonoid (6.5 mg/g)], shaddock [total phenol (16.3 mg/g), total flavonoid (5.2 mg/g)], and grapefruit [total phenol (17.7 mg/g), total flavonoid (5.9 mg/g)]. Orange (EC50 = 1.78 mg/mL) had the highest MAO inhibitory ability, while green tea had the least MAO inhibitory ability (EC50 = 2.56 mg/mL). Similarly, green tea had the least BChE inhibitory ability (EC50 = 5.43 mg/mL) when compared to the citrus peels' infusions. However, green tea infusions had the strongest highest ABTS radical scavenging ability, reducing power, and Fe2+ chelating ability. The inhibition of MAO and BChE activities by the green tea and citrus peels infusions could make them good dietary means for the prevention/management of neurodegenerative conditions.


Url:
DOI: 10.1155/2014/586407
PubMed: 25243093
PubMed Central: 4138732


Affiliations:


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<p>This study sought to investigate the effect of infusions from green tea (
<italic>Camellia sinensis</italic>
) and some citrus peels [shaddock (
<italic>Citrus maxima</italic>
), grapefruit (
<italic>Citrus paradisi</italic>
), and orange (
<italic>Citrus sinensis</italic>
)] on key enzymes relevant to the management of neurodegenerative conditions [monoamine oxidase (MAO) and butyrylcholinesterase (BChE)]. The total phenol contents and antioxidant activities as typified by their 2,2
<sup></sup>
-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radicals scavenging abilities, ferric reducing antioxidant properties, and Fe
<sup>2+</sup>
chelating abilities were also investigated. Green tea had the highest total phenol (43.3 mg/g) and total flavonoid (16.4 mg/g) contents, when compared to orange [total phenol (19.6 mg/g), total flavonoid (6.5 mg/g)], shaddock [total phenol (16.3 mg/g), total flavonoid (5.2 mg/g)], and grapefruit [total phenol (17.7 mg/g), total flavonoid (5.9 mg/g)]. Orange (EC
<sub>50</sub>
= 1.78 mg/mL) had the highest MAO inhibitory ability, while green tea had the least MAO inhibitory ability (EC
<sub>50</sub>
= 2.56 mg/mL). Similarly, green tea had the least BChE inhibitory ability (EC
<sub>50</sub>
= 5.43 mg/mL) when compared to the citrus peels' infusions. However, green tea infusions had the strongest highest ABTS radical scavenging ability, reducing power, and Fe
<sup>2+</sup>
chelating ability. The inhibition of MAO and BChE activities by the green tea and citrus peels infusions could make them good dietary means for the prevention/management of neurodegenerative conditions.</p>
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<name sortKey="Ademosun, Ayokunle O" sort="Ademosun, Ayokunle O" uniqKey="Ademosun A" first="Ayokunle O." last="Ademosun">Ayokunle O. Ademosun</name>
</noRegion>
<name sortKey="Oboh, Ganiyu" sort="Oboh, Ganiyu" uniqKey="Oboh G" first="Ganiyu" last="Oboh">Ganiyu Oboh</name>
</country>
</tree>
</affiliations>
</record>

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