Kinetic Studies of Catalase And Peroxidase Enzymes Extracted From Garlic Cloves (Allium Sativum L.) | ||||
| Annals of Agricultural Science, Moshtohor | ||||
| Article 45, Volume 59, Issue 5, 2021, Page 331-338 PDF (635.65 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/assjm.2021.194818 | ||||
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| Author | ||||
Abd Allah El-Sayed El-Hadary  
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| Agriculture Biochemistry Department, Faculty of Agriculture, Benha University, Egypt | ||||
| Abstract | ||||
| Garlic cloves belongs to the genus Allium and family liliaceae, is one of the more commonly used health supplements and its therapeutic benefits. Many attempts were carried out to elucidate its importance since it contains natural antioxidant enzymes, i.e. catalase (CAT) and peroxidase (POD). These natural enzymes were extracted from garlic cloves and their activities and kinetic characterization were investigated. The results indicated that the activity, protein content and specific activity of catalase and peroxidase were (2.05 Units/ml, 204.4 Units/ml), (4.2 mg/ml, 5.11mg/ml) and (0.448 Units/mg protein, 40 Units/mg protein), respectively. The optimum pH and temperature of these enzymes under investigation were 7.0, 5.5 and 40ºC, 50ºC, respectively. The Km and Vmax for catalase and peroxidase enzymes were equalled to (1.88 ml/100ml, 0.37ml/100ml) and (6.43 Units/ml/min, 16.58Units/ml/min) , respectively. | ||||
| Keywords | ||||
| Garlic cloves; Antioxidant enzymes; Catalase; Peroxidase | ||||
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