Angiotensin-I Converting Enzyme Inhibitory Activities of Common Edible Cephalopods and their Antioxidative Effects using different in vitro Models
CMFRI Repository
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Relation |
http://eprints.cmfri.org.in/10793/
http://onlinelibrary.wiley.com/doi/10.1111/jfbc.12268/ |
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Title |
Angiotensin-I Converting Enzyme Inhibitory Activities of Common Edible Cephalopods and their Antioxidative Effects using different in vitro Models
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Creator |
Chakraborty, Kajal
Joy, Minju Raola, Vamshi Krishna Makkar, Fasina |
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Subject |
Bioactive compounds
Biochemistry |
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Description |
Antioxidant and antihypertensive potential of ethyl acetate-methanol (EtOAc-MeOH) extract of cephalopods, Amphioctopus marginatus, Uroteuthis duvaucelii, Sepia pharaonis, Sepiella inermis and Cistopus indicus were evaluated using different in vitro systems. EtOAc-MeOH fractions of S. inermis, A. marinates and C. indicus showed greater ferrous ion chelating ability (IC90 5.01–5.8 mg/mL), and were effective in neutralizing the ABTS (IC90 3.5–4.01 mg/mL), and DPPH radicals (IC90 4.69–5.8 mg/mL). The utilities of deconvolated 1H and 13C-NMR spectroscopy for analyzing the signature peaks and abundance of bioactive functional groups in the extracts of cephalopods were illustrated. The EtOAc-MeOH extract derived from S. inermis showed greater angiotensin-converting enzyme-I (ACE-I) inhibitory activity (IC90 0.45 mg/mL) than other cephalopods (IC90 > 0.50 mg/mL). A significant colinearity was found between the electronegative groups present in the downfield position of NMR spectra vis-à-vis antioxidative and ACE-inhibitory activities of EtOAc-MeOH extracts from C. indicus and S. inermis.
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Date |
2016
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Type |
Article
PeerReviewed |
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Format |
text
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Language |
en
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Identifier |
http://eprints.cmfri.org.in/10793/1/Journal%20of%20Food%20Biochemistry_2016_Kajal%20Chakraborty_Angiotensin-I.pdf
Chakraborty, Kajal and Joy, Minju and Raola, Vamshi Krishna and Makkar, Fasina (2016) Angiotensin-I Converting Enzyme Inhibitory Activities of Common Edible Cephalopods and their Antioxidative Effects using different in vitro Models. Journal of Food Biochemistry. pp. 1-11. ISSN 1745–4514 |
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