G Zengin1, N S Degirmenci2, L Alpsoy3, A Aktumsek4. 1. Department of Biology, Faculty of Science, Selcuk University, Konya, Turkey gokhanzengin@selcuk.edu.tr. 2. Department of Biology, Faculty of Science and Art, Fatih University, Istanbul, Turkey. 3. Department of Medical Biology, Faculty of Medicine, Fatih University, Istanbul, Turkey. 4. Department of Biology, Faculty of Science, Selcuk University, Konya, Turkey.
Abstract
OBJECTIVE: The aim of this work was to investigate the cytotoxic, antioxidative, and enzyme inhibition effects of alizarin, quinizarin, and purpurin, which are anthraquinones (AQ). METHODS: Cytotoxic effects were evaluated with cell inhibition rate by 3-(4,5-dimethylthiazol- 2-yl)-2,5-diphenyltetrazolium bromide assay. Different chemical assays, including free radical scavenging activity (1,1-diphenyl-2-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzothiazloine-6-sulfonic acid)), phosphomolybdenum and reducing power (ferric reducing antioxidant power and cupric ion reducing activity), were used to evaluate the antioxidant properties. Moreover, enzyme inhibitory activities were analyzed against acetylcholinesterase, butrylcholinesterase, tyrosinase, α-amylase, and α-glucosidase. RESULTS: These components have antioxidant and enzyme inhibition activity. Especially, purpurin showed the strongest antioxidant and good enzyme inhibitory effects. According to our cytotoxicity results, alizarin, purpurin, and quinizarin induced dose- and time-dependent cell proliferation. Furthermore, when we applied AQs with mitomycin C (MC) on L929 cell line, we demonstrated that cell proliferation in MC-AQ groups compared with MC group was increased. The most effective component was alizarin at 100 µM concentration. These AQs showed positive effects on L929 cell lines with high half-maximal inhibitory concentration values. CONCLUSION: Our results demonstrate that AQs may be used as antioxidative compounds in food and medicinal applications.
OBJECTIVE: The aim of this work was to investigate the cytotoxic, antioxidative, and enzyme inhibition effects of alizarin, quinizarin, and purpurin, which are anthraquinones (AQ). METHODS:Cytotoxic effects were evaluated with cell inhibition rate by 3-(4,5-dimethylthiazol- 2-yl)-2,5-diphenyltetrazolium bromide assay. Different chemical assays, including free radical scavenging activity (1,1-diphenyl-2-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzothiazloine-6-sulfonic acid)), phosphomolybdenum and reducing power (ferric reducing antioxidant power and cupric ion reducing activity), were used to evaluate the antioxidant properties. Moreover, enzyme inhibitory activities were analyzed against acetylcholinesterase, butrylcholinesterase, tyrosinase, α-amylase, and α-glucosidase. RESULTS: These components have antioxidant and enzyme inhibition activity. Especially, purpurin showed the strongest antioxidant and good enzyme inhibitory effects. According to our cytotoxicity results, alizarin, purpurin, and quinizarin induced dose- and time-dependent cell proliferation. Furthermore, when we applied AQs with mitomycin C (MC) on L929 cell line, we demonstrated that cell proliferation in MC-AQ groups compared with MC group was increased. The most effective component was alizarin at 100 µM concentration. These AQs showed positive effects on L929 cell lines with high half-maximal inhibitory concentration values. CONCLUSION: Our results demonstrate that AQs may be used as antioxidative compounds in food and medicinal applications.
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