IN VITRO PROTECTIVE EFFECT OF PROTEINS OF TERMINALIA CHEBULA FRUITS ACTION ON INHIBITION OF HEMOLYSIS, PROTEINASE, AND PROTEIN DENATURATION PROCESS

Abstract

Objective: The study helps to evaluate the anti-inflammatory activity of Terminalia chebula fruit protein. Methods: The crude protein extracted from T. chebula fruits was subjected to analysis for its hemolysis inhibitory, proteinase inhibitory, and protein denaturation inhibitory activities. Results: In the antioxidant property model, the crude protein exhibited an inhibitory activity of 52% compared to 58% and 61% for ascorbic acid and alpha-tocopherol, respectively. In the hemolysis inhibition studies, the crude proteins demonstrated an inhibition of 42.1%. In the protein denaturation inhibitory study, the crude protein showed a maximum inhibition of 28%, while in the proteinase inhibitory studies, it exhibited a maximum inhibition of 43.1%. Conclusion: The results of the study revealed that the crude proteins possess antioxidant and anti-inflammatory properties in various model systems.