Efecto combinado de los complejos ternarios entre flavonoides y pectina sobre la actividad in vitro de lipasa pancreática
DOI:
https://doi.org/10.18633/biotecnia.v27.2602Palabras clave:
inhibición , isobolograma, synergista, additivoResumen
Actualmente, se buscan opciones naturales para la inhibición de lipasa pancreática (PL), esto como parte del tratamiento para la obesidad. En donde, compuestos bioactivos de los vegetales como los flavonoides son opciones. Sin embargo, en estos productos también se encuentran otros compuestos como la pectina (PEC). Debido a la falta de estudios que analicen el efecto combinado de las propiedades inhibitorias de flavonoides (como Catequina, CAT; Epicatequina, EPI; y Naringenina, NAR) con y sin PEC, ese fue el objetivo de este trabajo. Se determinaron valores de índice de combinación (CI), e isobologramas. La actividad catalítica se midió empleando espectroscopia UV-Vis. Se evaluaron seis diferentes combinaciones de flavonoides, con y sin PEC. Sin PEC, los valores individuales de IC50 fueron similares, y presentaron un modo de inhibición acompetitiva. De acuerdo con los valores de CI y los isobologramas, se observaron principalmente efectos sinérgicos (CI < 0.90) para las combinaciones de flavonoides, aún con PEC. Esta aumentó la actividad inhibitoria de las combinaciones, contribuyendo con un mayor efecto sinérgico sobre la actividad de PL. De forma notable, la combinación EPI-NAR, con y sin PEC presentó el mejor efecto sinérgico inhibitorio (valores de CI de 0.58 ± 0.02 y 0.68 ± 0.00, respectivamente).
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