Investigation of inhibitory activity of lipase enzyme purified from the chamomile (Matricaria chamomilla L.)

Lipases are enzymes whose systematic name is triacylglycerol acylhydrolase have the ability to catalyze the hydrolysis of triacylglycerols to di- and monoacylglycerols and to glycerol and to synthesize ester bonds in anhydrous conditions. The substances that do not carry nutrients on their own are called phytochemicals and are inhibitors of many plant lipases due to the presence of secondary metabolites such as flavanoids, saponins and kumarins. Inhibition of lipase is important to prevention of obesity and other diseases by stopping absorption of triacylglycerols. In this study, the inhibitory effects of lipase enzyme purified from camomile (Matricaria chamomilla L.) on lipase enzyme activity of 27 kinds of plant parts were investigated in Giresun University Faculty of Arts and Sciences Chemistry Department Biochemistry Department. For this purpose, inhibitor effects on the lipase activity of the extracts of plants with destilated water:methyl alcohol were analyzed by spectrophotometric measurements. As a result of the analyzes, it was determined that plant extracts showed different inhibitory effects. As a result of the studies performed, it is seen that the maximum inhibitory value of IC50 value is the lowest, so that the highest level of lipase-inhibiting plant is green-tea (IC50= 0.0128 ± 0.0006 μg/mL). Following green tea, curcuma (IC50= 0,0124 ± 0,0014 µg/mL), avocado (IC50= 0,0180 ± 0,0028 µg/mL), white berries (IC50= 0,0206 ± 0,0035µg/mL), nettle (IC50 0,0226 ± 0,0023 µg/mL) showed that inhibited lipase at the highest level. As a positive control, orlistat was used