Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Kinetic and Thermodynamic Analysis of AChE Inhibition of Solvent Extract Fractions from Inonotus obliquus

차가버섯 용매추출분획의 Acetylcholinesterase 저해활성에 대한 동역학 및 열역학적 해석

  • Kim, Hak-Kyu (Korea Accelerator and Plasma Research Assoiation) ;
  • Hur, Won (Department of Bioengineering and Technology, Kangwon National University) ;
  • Hong, Eok Kee (Department of Bioengineering and Technology, Kangwon National University) ;
  • Lee, Shin-Young (Department of Bioengineering and Technology, Kangwon National University)
  • 김학규 ((사)한국가속기 및 플라스마연구협회) ;
  • 허원 (강원대학교 생물공학과) ;
  • 홍억기 (강원대학교 생물공학과) ;
  • 이신영 (강원대학교 생물공학과)
  • Received : 2011.05.30
  • Accepted : 2011.09.08
  • Published : 2011.11.30
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Abstract

Twenty four fractions by solvent extraction and/or acid precipitation from fruit body and culture broth of Inonotus obliquus were prepared, and their inhibitory effect against acetylcholinesterase (AChE) was investigated. Among these fractions, acid (1 M HCl) precipitates from cell-free culture broth and fruit body exhibited the highest inhibitory effect on AChE in vitro. Acid precipitates inhibited AChE activity in a concentration-dependant manner and $IC_{50}$ values of both acid precipitates were 0.53 mg/mL. The inhibition pattern was general non-competitive inhibition. The energetic parameters were also determined by dual substrate/temperature design. Both acid precipitates increased the values of Ea, ${\Delta}H,/;{\Delta}G$ and ${\Delta}H^{\ast}$ decreasing the value of ${\Delta}S$ for AChE. The results implied that the acid precipitates from I. obliquus increased the thermodynamic barrier, leading to the breakdown of ES complex and the formation of products as inhibitory mechanism.

Keywords

References

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