IN VITRO PROTECTIVE EFFECT OF PROTEINS OF TERMINALIA CHEBULA FRUITS ACTION ON INHIBITION OF HEMOLYSIS, PROTEINASE, AND PROTEIN DENATURATION PROCESS
DOI:
https://doi.org/10.22159/ajpcr.2023.v16i11.47985Keywords:
Terminalia chebula fruits, Crude proteins, Anti-inflammatory activity, Proteinase inhibition, Haemolysis inhibitionAbstract
Objective: The study helps to evaluate the anti-inflammatory activity of Terminalia chebula fruit protein.
Methods: The crude protein extracted from T. chebula fruits was subjected to analysis for its hemolysis inhibitory, proteinase inhibitory, and protein denaturation inhibitory activities.
Results: In the antioxidant property model, the crude protein exhibited an inhibitory activity of 52% compared to 58% and 61% for ascorbic acid and alpha-tocopherol, respectively. In the hemolysis inhibition studies, the crude proteins demonstrated an inhibition of 42.1%. In the protein denaturation inhibitory study, the crude protein showed a maximum inhibition of 28%, while in the proteinase inhibitory studies, it exhibited a maximum inhibition of 43.1%.
Conclusion: The results of the study revealed that the crude proteins possess antioxidant and anti-inflammatory properties in various model systems.
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