| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1189417 | Food Chemistry | 2011 | 5 Pages |
Abstract
The effect of free and liposomal forms of phenolic lipids isolated from rye grains, cashew nut-shell liquid (CNSL) from Anacardium occidentale, and Merrulius tremellosus fruit body on the glycosyl-phosphatidylinositol (GPI)-anchor-deprived erythrocyte-ghost acetylcholinesterase activity was studied. It was shown that the observed effect distinctly depends on the form of the phenolic lipids available for interaction with the enzyme. The free form of the phenolic lipids decreased the enzymatic activity of GPI-anchor-deprived acetylcholinesterase less than the acetylcholinesterase anchored in erythrocytes ghosts, whereas the same phenolic lipids present in the medium in liposomal form, increased it.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Maria Stasiuk, Magdalena Kleta, Arkadiusz Kozubek,