Role of Deglycosylation for Antioxidant Potential of Selected Plant Extracts
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Pharmaceutical Chemistry Journal, Vol. 54, No. 5, August, 2020 (Russian Original Vol. 54, No. 5, May, 2020)
ROLE OF DEGLYCOSYLATION FOR ANTIOXIDANT POTENTIAL OF SELECTED PLANT EXTRACTS Misbah Kanwal,1 Muhammad Gulfraz,1,2 Ammad Ahmad Farooqi,3 Ibrar Ahmad,4 and M. Sheeraz Ahmad1,* Original article submitted January 1, 2019. Deglycosylation has previously been suggested to modulate the biological activities of various phytochemicals. The current study was designed to evaluate the effects of deglycosylation on antioxidant potential of crude methanolic extracts (CMEs) of four medicinal plants: Adhatoda vasica, Skimmia laureola, Olea ferruginea, and Cymbopogon citratus. The CMEs were prepared in 80% methanol and their antioxidant activity was measured using DPPH (diphenyl picryl hydrazyl) photometric assay. The resultant IC50 values were 82 mg/mL for O. ferruginea, 127 mg/mL for S. laureola, 169 mg/mL for C. citrates, 170 mg/mL for A. vasica, and 3.1 mg/mL for ascorbic acid, which was used as a standard. Glycosidase enzyme was extracted from Medicago sativa (alfalfa) seeds and assayed chromogenically using X-gal as its substrate. The glycosidase enzyme successfully deglycosylated CMEs of all the four plants. These degylosylated extracts were also analyzed for their antioxidant activities. New IC50 values were 52 mg/mL for O. ferruginea, 71 mg/mL for S. laureola, 103 mg/mL for A. vasica, and 111 mg/mL for C. citratus. These observations show a significant increase in the antioxidant potential of all four CMEs as a result of their deglycosylation. All results were analyzed statistically and significant difference (p = 0) was established between CMEs and deglycosylated CMEs of all the four selected plants tested separately. Keywords: plant extract; deglycosylation; antioxidant potential.
sources using current technologies to develop improved disease treatment methods [1]. Studying various plants for their antioxidant activity has been widely contributing to the development of new and improved medicines with better and safer activity. The interest in “green medicine” is increasing day by day all over the world because of the currently spreading concept that costly synthetic medicines have a large number of side effects along with their therapeutic value, while “green medicine” is comparatively safer [2]. Glycosylation is a primary enzymatic process taking place naturally in all types of plants and influencing the properties of many types of molecules present in the plants. There are numerous glycosidic compounds present in plants, and in some cases glycosidic moiety is responsible for specific pharmacological effect (e.g., cardiac glycosides; digitoxin), and mostly causes modulation of the pharmacokinetics of various compounds. Possibilities to control glycosylation thus mean the ability to control or modify the function of molecules. For flavonoids, glycosylation affect both the antioxidant power and solubility [3]. Current advances in the field of molecular glycobiology lead to deeper understanding about differences in
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