INHIBITION OF 3-HYDROXY-3-METHYLGLUTARYL COENZYME A (HMG Co-A) REDUCTASE IN LIVER MICROSOMES BY MORINGA OLEIFERA L. POLYPHENOLS
AbstractPhytochemicals are the bioactive components present at micro level in our daily diet, especially the phenolic antioxidants, contribute to the prevention of cardiovascular and other degenerative diseases. Moringa oleifera (MO) leaves polyphenols effect on the activity of 3-hydroxy-3-methylglutaryl Coenzyme A (HMG CoA) reductase was studied using a spectrophotometric assay based on the stoichiometric formation of coenzyme A (SH) during the reduction of microsomal HMG CoA to mevalonate at different concentrations (200- 400 µg). Activity of HMG- CoA reductase was inhibited by MO polyphenols significantly (p<0.05) at the concentrations studied. The Coenzyme A released at the end of assay in the control was higher (18.87±0.12 n Moles) significantly than the MO polyphenol extract, which was dose dependent (14.69±0.07 to 10.26±0.33 n Moles). The results reveal the potency of the MO polyphenols in inhibiting the HMG- CoA reductase. Hence, the MO polyphenols can be explored for its role as a cholesterol lowering agent.
Article Information
18
2510-2516
519KB
1474
English
IJPSR
Vanitha Reddy P. , Faiyaz Ahmed and Asna Urooj*
Associate Professor, Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore 570006, India
asnaurooj@foodsci.unimysore.ac.in
24 February, 2012
29 June, 2012
13 July, 2012
http://dx.doi.org/10.13040/IJPSR.0975-8232.3(8).2510-16
01 August, 2012
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