A mechanistic investigation on anticholinesterase and antioxidant effects of rose (Rosa damascena Mill.)

• Published in: Food Research International
• Main Authors: Şenol, Fatma Sezer, Orhan, İlkay Erdoğan, Kürkçüoğlu, Mine, Khan, Mahmud Tareq Hassan, Altıntaş, Ayten, Şener, Bilge, Başer, K. Hüsnü Can
• Other Authors: Anadolu Üniversitesi, Eczacılık Fakültesi, Farmakognozi Anabilim Dalı
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier Science BV 2013
• Subjects: Rose; Cholinesterase Inhibition; Antioxidant Activity; Molecular Docking; Phenylethyl Alcohol; Norway; Tromso; University of Tromso
• Online Access: https://hdl.handle.net/11421/12821; https://doi.org/10.1016/j.foodres.2013.05.031

WOS: 000323239400061 In the current study, neuroprotective effect of the essential oil and aromatic waters of rose was investigated by in vitro and in silico methods. The samples were tested for their inhibitory activity against acetylcholinesterase (AChE) and butyrylcholinesterase (BChE). Since oxidative damage is associated with neurodegeneration, antioxidant activity of the samples was determined by DPPH radical scavenging, metal-chelation, and ferric-reducing antioxidant power (FRAP) assays. Their chemical composition was elucidated by GC-MS. Anti-cholinesterase effects of the main components (citronellol, geraniol, nerol, and phenylethyl alcohol) were also examined. The rose oil showed a noteworthy inhibition against AChE (60.86 +/- 1.99%) and BChE (51.08 +/- 1.70%) at 1000 mu g/mL and low activity in DPPH radical scavenging and FRAP tests. Phenylethyl alcohol exerted higher cholinesterase inhibition than other components and applied further to molecular docking simulations. Docking and binding energies supporting experimental results show that the compound is more selective towards BChE than AChE Scientific and Technological Research Council of Turkey (TUBITAK) F.S. Senol expresses her sincere gratefulness to the Scientific and Technological Research Council of Turkey (TUBITAK) for the scholarship provided for Ph.D. program. The authors also would like to thank IFF (International Flavors & Fragrances Inc., NY, USA) for providing the reference samples of (-)-beta-citronellol, (+)-beta-citronellol, geraniol, nerol, and phenylethyl alcohol used in this study as a courtesy. M.T.H. Khan is grateful to Prof. Ingebrigt Sylte (Department of Medical Biology, Faculty of Health Science, University of Tromso, Norway) for the access of the license of ICM-Pro version.