The effects of flavonoids on the kinetics of adenosine deaminase enzyme
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Abstract (EN)
In this study, Adenosine Deaminase purchased from sigma and its physicochemical and kinetic properties were established.Km value of the enzyme against adenosine substrate was found to be 105 µM by using Michaelis-Menten equation and graphic. Then, the effects of several flavonoids such as Quercetin, Caffeic acid, Naringenin and some factors like temperature and pH on the enzyme kinetics were observed. It has been found that, Quercetin, Caffeic acid and Naringenin influence of mixed type inhibitors of the enzyme. The ranges for optimal pH and temperature were 6.0 - 7.4 and 35 - 50°C, respectively.The differential inhibitory effects of flavonoids can seem structurally related. The results demonstrated that structurally selected flavonoids are strong inhibitors of ADA activity that can be correlated to their pharmacological acts.
Author
Seçil Şengören
How to Cite
Seçil Şengören (Master Thesis). The effects of flavonoids on the kinetics of adenosine deaminase enzyme, 2009, Gazi University.
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