Open AccessInvestigating effect of Amino Acids Leucine, Valine and Alanine on Alkaline Phosphatase Activity of purified Acetone fractions of Sweet Lemon, Garlic and Onion
Author(s) -
Ramin Tavakoli,
Shahdokht Rastegar,
Mansoor Khaledi,
Ali Nouri,
Mostafa Madmoli,
Mehran Zamani,
Hoshang Roshanmehr
Publication year - 2019
Publication title -
international journal of ayurvedic medicine
Language(s) - English
Resource type - Journals
ISSN - 0976-5921
DOI - 10.47552/ijam.v10i1.1219
Subject(s) - allium sativum , valine , alkaline phosphatase , leucine , biochemistry , enzyme , amino acid , chemistry , alanine , phosphate , allium , enzyme assay , acid phosphatase , biology , botany
Alkaline phosphatase enzyme (ALP, ALKP, ALPase, Alk Phos) (EC 3.1.3.1) produced by plants and microbes is presumed to convert organic phosphorus into available pi, which is absorbed by plants. Considering the importance of Alkaline phosphate enzyme and the balance between its function in the development of various diseases by increasing and decreasing the enzyme level by enzyme activating and regulating compounds, including amino acids and ions, which act as coenzyme and cofactor for the enzyme Can be a major role in Disease improvement. This study aims to comparatively investigate the inhibiting effect of the three Amino Acid as well as Alanine, Leucine and valine on Alkaline phosphatase was which extracted from Sweet Lemon (Citrus limon (L.) Osbeck), Garlic (Allium sativum L.) and Onion (Allium cepa L.). In this study, Leucine, Alanine and Valine amino acids showed strong inhibitory effects 23%, 26% and 34% respectively activity of Alkaline phosphatase obtained saline extract of plants Sweet Lemon, Garlic and Onion.