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Gewählte Publikation:

KOCH, HP; JAGER, W; GROH, U; HOVIE, JE; PLANK, G; SEDLAK, U; PRAZNIK, W.
(1993): CARBOHYDRATES FROM GARLIC BULBS (ALLIUM-SATIVUM L) AS INHIBITORS OF ADENOSINE-DEAMINASE ENZYME-ACTIVITY
PHYTOTHER RES. 1993; 7(5): 387-389.

Abstract:
The effect of several fructose polysaccharides or fructans, isolated from the fresh cloves of garlic (Allium sativum L.), on the activity of the enzyme adenosine deaminase (ADA) is reported. The oligomers consisting of between 9 and 14 monosaccharide units have the highest enzyme inhibiting activity, whereas the higher polymers with a degree of polymerization up to 60, as well as lower sugars, have little or no activity at all. Since the inhibition is of the competitive type, it is assumed that a close structural relationship to the natural substrate, adenosine, is required for the interaction of the inhibitors with the enzyme molecule, presumably through binding to its active centre.
Autor*innen der BOKU Wien:
Praznik Werner
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Find related publications in this database (Keywords)
CARBOHYDRATES
FRUCTANS
ADENOSINE DEAMINASE
INHIBITORS
GARLIC
ALLIUM-SATIVUM


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