INFLUENCE OF NEW POLYPHENOL COMPOUND FROM EUPHORBIA PLANT ON MITOCHONDRIAL FUNCTION

Ulugbek G. Gayibov; Esohon J. Komilov; Rakhmatilla N. Rakhimov; Nurali A. Ergashev; Nodira G. Abdullajanova; Muzaffar I. Asrorov; Takhir F. Aripov

doi:10.15414/jmbfs.2019.8.4.1021-1025

INFLUENCE OF NEW POLYPHENOL COMPOUND FROM EUPHORBIA PLANT ON MITOCHONDRIAL FUNCTION

Authors

Ulugbek G. Gayibov
Esohon J. Komilov
Rakhmatilla N. Rakhimov
Nurali A. Ergashev
Nodira G. Abdullajanova
Muzaffar I. Asrorov
Takhir F. Aripov

DOI:

https://doi.org/10.15414/jmbfs.2019.8.4.1021-1025

Keywords:

mitochondria, mPTP, mitoKATP, antioxidant activity, polyphenol compounds, hypoxia

Abstract

In this article we investigate influence of new polyphenol compound 1-Ðž-galloyl-6-Ðž-bisgalloyl-2,4-valenoyl-Î²-D-glucose, extracted from Euphorbia Himufuza (Wild.) plant, on functional parameters of mitochondria. It was shown that above mentioned new polyphenol compound has a positive effect to some functional parameters of mitochondria. For example, this compound inhibits the mitochondrial permeability transition pore (mPTP) opening, activates ATP-dependant potassium channel and has high antioxidant/antiradical activity. Improving of functional characteristics of mitochondria by polyphenol compounds, served as the basis for the hypothesis of a possible antihypoxic effect of 1-Ðž-galloyl-6-Ðž-bisgalloyl-2,4-valenoyl-Î²-D-glucose due to its low toxicity.

Downloads

Download data is not yet available.

Downloads

Published

2019-02-01

How to Cite

G. Gayibov, U., J. Komilov, E., N. Rakhimov, R., A. Ergashev, N., G. Abdullajanova, N., I. Asrorov, M., & F. Aripov, T. (2019). INFLUENCE OF NEW POLYPHENOL COMPOUND FROM EUPHORBIA PLANT ON MITOCHONDRIAL FUNCTION. Journal of Microbiology, Biotechnology and Food Sciences, 8(4), 1021–1025. https://doi.org/10.15414/jmbfs.2019.8.4.1021-1025

Download Citation

Issue

Vol. 8 No. 4 (2019): February - March

Section

Biotechnology

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).