Inhibitory effect of phenolic extract of carum carvi on inflammatory enzymes, hyaluronidase and trypsin

Abstract

Inflammation is initiated as a healing process by the tissue in response to an injury due to pathogens, irritants, or cell damage.  Serine proteases and hyaluronidases are the common cellular enzymes involved in the process of inflammation.  Dietary polyphenols have been found to inhibit inflammatory enzymes and reduce the risk of inflammatory diseases.  In the present study, we have determined the inhibitory activity of phenolic extract isolated from caraway (Carumcarvi) seeds on hyaluronidase and trypsin. The proximate composition of caraway seeds and the composition of phenolic extract have also been determined qualitatively and quantitatively. The data indicates that caraway seeds are rich in carbohydrates and fiber and the major phenolic compounds were found to be caffeic acid (475µg/g) and ferulic acid (350µg/g) together with other polyphenols.  The phenolic extract significantly inhibited the activities of hyaluronidase and trypsin with an IC₅₀ value of 336µg/mL and 46µg/mL, respectively. The various phenolic compounds present in the extract of caraway synergistically inhibit the activities of hyaluronidase and trypsin, which may be exploited for the treatment of inflammatory diseases.