Abstract
ANTI- BACTERIAL, ANTI- FUNGAL AND ANALGESIC ACTIVITY OF PAPAIN CONJUGATED QUERCETIN

Ch. Supriya*, Dr. Ch. Sivareddy, Dr. M. Basaveswarao, E. Harshita and P. Yashwanthi

ABSTRACT

The flavonoids comprise a large class of low-molecular-weight plant metabolites ubiquitously distributed in food plants. These dietary antioxidants exert significant antitumor, antiallergic, and anti-inflammatory effects. Quercetin is a naturally occurring chemical found in fruits and vegetables. Flavonoids such as quercetins, are antioxidants, antibacterial and anti inflammatory agents. The molecular mechanisms of their biological effects remain to be clearly understood. Flavonoids have more therapeutic activity and less solubility. So, its activity can be enhanced through enzymatic conjugation or sulfation by Arylsulfotransferases or by other hydrophilic enzymes. In the present work, we have taken Papain conjugated Quercetin enzyme to increase its solubility and bioavailability. Enzyme conjugation was analysed by HPLC method. HPLC at 255nm using an isocratic mobile phase (60:40, acetonitrile: 0.1% acetic acid). HPLC was evaluated through high accuracy, precision, recovery And that enzymatic conjugation may enhance the antibacterial, analgesic activity but antifungal activity was found to be less.

Keywords: Flavonoids, HPLC, enzymatic conjugation, bioavailability, papain.


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