Capsaicin: A Potent Inhibitor of Carbonic Anhydrase Isoenzymes

被引：151

作者：

Arabaci, Betul ^{[1
]}

Gulcin, Ilhami ^{[1
,2
]}

Alwasel, Saleh ^{[2
]}

机构：

[1] Ataturk Univ, Dept Chem, Fac Sci, TR-25240 Erzurum, Turkey

[2] King Saud Univ, Dept Zool, Coll Sci, Riyadh 11451, Saudi Arabia

来源：

MOLECULES | 2014年 / 19卷 / 07期

关键词：

capsaicin; carbonic anhydrase; enzyme purification; enzyme inhibition; affinity chromatography; TROUT ONCORHYNCHUS-MYKISS; ERYTHROCYTES IN-VITRO; ISOFORMS-I; ISOZYMES I; SULFONAMIDE DERIVATIVES; ANTIOXIDANT PROPERTIES; RED-PEPPER; METABOLISM; SERIES; (3,4-DIHYDROXYPHENYL)(2,3,4-TRIHYDROXYPHENYL)METHANONE;

D O I：

10.3390/molecules190710103

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

070307 [化学生物学]; 071010 [生物化学与分子生物学];

摘要：

Carbonic anhydrase (CA, EC 4.2.1.1) is a zinc containing metalloenzyme that catalyzes the rapid and reversible conversion of carbon dioxide (CO2) and water (H2O) into a proton (H+) and bicarbonate (HCO3-) ion. On the other hand, capsaicin is the main component in hot chili peppers and is used extensively used in spices, food additives and drugs; it is responsible for their spicy flavor and pungent taste. There are sixteen known CA isoforms in humans. Human CA isoenzymes I, and II (hCA I and hCA II) are ubiquitous cytosolic isoforms. In this study, the inhibition properties of capsaicin against the slow cytosolic isoform hCA I, and the ubiquitous and dominant rapid cytosolic isozymes hCA II were studied. Both CA isozymes were inhibited by capsaicin in the micromolar range. This naturally bioactive compound has a Ki of 696.15 mu M against hCA I, and of 208.37 mu M against hCA II.

引用

页码：10103 / 10114

页数：12

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