Ceren SARAN, Neslihan DEMİR, Hanife GENÇ

Sakız Fasulyesi [Cyamopsis tetragonolaba (L.) Taub.]’nin Yaprak ve Tohum Ekstraktlarının Oksidatif DNA Hasarına Karşı Koruyucu Etkisi

Sakız fasulyesi [Cyamopsis tetragonolaba (L.) Taub.], yüksek sakız ve protein içeriğine sahiptir. Bu nedenle, geleneksel tıp alanında, kozmetik, ilaç endüstrisi, petrol endüstrisi, kâğıt, madencilik, tekstil sanayiinde ve gıda sektöründe kremşanti ve puding vb. gibi ürünlerde kıvam artırıcı olarak kullanılması yanında yem sanayisinde de kullanılan tek yıllık bir bitkidir. Bu çalışma, sakız fasulyesinin tohum ve yaprakların farklı konsantrasyonlarındaki (1.56, 3.125, 6.25, 12.5 µM) su ekstraktlarının agaroz jel elektroforez yöntemi ile pBR322 plazmid DNA üzerindeki hidrolitik ve oksidatif kırma aktivitelerinin incelenmesi amacıyla yapılmıştır. Agaroz jel elektroforezinde, yaprak ekstraktlarının 6.25 µM konsantrasyonda, tohum ekstraktında ise 6.25 µM ve 12.5 µM konsantrasyonlarında plasmid DNA’yı hidrolitik olarak kırdığı belirlenmiştir. Oksidatif kırma aktivitesi için oksitleyici ajan olarak H2O2 kullanılmıştır. Sakız fasulyesinin yaprak ekstraktının 6.25 ve 12.5 µM’de, tohum ekstraktının 6.25 µM’de oksidatif olarak kırdığı 12.5 µM’de ise DNA’yı denatüre ettiği belirlenmiştir. Bu çalışma sonucunda sakız fasulyesinin hem yaprak hem de tohumunun sulu ekstraktlarında hidrolitik ve oksidatif DNA kırma aktivitesi tespit edilmiştir. Sakız fasulyesin kullanım alanları ve sıklığı dikkate alındığında antioksidan ve antimikrobiyal vb. aktiviteleriyle ilgili daha fazla çalışma yapılması gerekmektedir.

Protective Activity of Cluster bean’s [Cyamopsis tetragonoloba (L.) Taub.] Leave and Seed Extracts Against Oxidative DNA Damage

The guar gum [Cyamopsis tetragonolaba (L.) Taub.] is an annual crop, has a high protein content and usually used for forage crop, traditional medicine, cosmetics, drug and petroleum industry, paper, mining, textile and food sectors, whipped cream and increased consistency. This study was carried out to investigate hydrolytic and oxidative cleavage activities with pBR322 plasmid DNA of different concentrations (1.56, 3.125, 6.25, 12.5 µM) of water extracts of gum beans seeds and leaves by agarose gel electrophoresis method. The plasmid DNA cleaved hydrolytically by leaf extracts at a concentration of 6.25 µM and in seed extract at a concentration of 6.25 µM and 12.5 µM in agarose gel electrophoresis. H2O2 was used as the oxidizing agent for oxidative cleavage activity. As a result of this study, hydrolytic and oxitative DNA cleavage activity of guar gum were detected in both leaf and seed water extracts. When we consider the usage and frequency of guar gum, further investigations should be carried on antioxidant, and antimicrobial etc. activities.

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