Inhibitory effect of some natural and semisynthetic phenolic lipids upon acetylcholinesterase activity

Maria Stasiuk; Dominika Bartosiewicz; Arkadiusz Kozubek

doi:10.1016/j.foodchem.2007.12.011

Inhibitory effect of some natural and semisynthetic phenolic lipids upon acetylcholinesterase activity

Food Chem. 2008 Jun 1;108(3):996-1001. doi: 10.1016/j.foodchem.2007.12.011. Epub 2007 Dec 14.

Authors

Maria Stasiuk¹, Dominika Bartosiewicz², Arkadiusz Kozubek²

Affiliations

¹ Department of Lipids and Liposomes, Faculty of Biotechnology, University of Wroclaw, Przybyszewskiego 63/77, 51-148 Wroclaw, Poland. Electronic address: stasiuk@ibmb.uni.wroc.pl.
² Department of Lipids and Liposomes, Faculty of Biotechnology, University of Wroclaw, Przybyszewskiego 63/77, 51-148 Wroclaw, Poland.

PMID: 26065763
DOI: 10.1016/j.foodchem.2007.12.011

Abstract

The effect of phenolic lipids isolated from rye grains and cashew nut shell liquid (CNSL) from Anacardium occidentale and their semisynthetic derivatives on erythrocyte ghost's acetylcholinesterase activity was studied. It has been shown that all tested compounds decreased the enzymatic activity of acetylcholinesterase. This effect depends on the type of studied compounds. Three of them completely inhibit acetylcholinesterase activity at the micromolar concentration.

Keywords: Acetylcholinesterase; Erythrocyte ghosts; Phenolic lipids.