Investigating effect of Amino Acids Leucine, Valine and Alanine on Alkaline Phosphatase Activity of purified Acetone fractions of Sweet Lemon, Garlic and Onion
Keywords:Alkaline phosphatase, leucine, alanine, valine
Alkaline phosphatase enzyme (ALP, ALKP, ALPase, Alk Phos) (EC 18.104.22.168) produced by plants and microbes is presumed to convert organic phosphorus into available pi, which is absorbed by plants. Considering the importance of Alkaline phosphate enzyme and the balance between its function in the development of various diseases by increasing and decreasing the enzyme level by enzyme activating and regulating compounds, including amino acids and ions, which act as coenzyme and cofactor for the enzyme Can be a major role in Disease improvement. This study aims to comparatively investigate the inhibiting effect of the three Amino Acid as well as Alanine, Leucine and valine on Alkaline phosphatase was which extracted from Sweet Lemon (Citrus limon (L.) Osbeck), Garlic (Allium sativum L.) and Onion (Allium cepa L.). In this study, Leucine, Alanine and Valine amino acids showed strong inhibitory effects 23%, 26% and 34% respectively activity of Alkaline phosphatase obtained saline extract of plants Sweet Lemon, Garlic and Onion.
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