Protease inhibitory activity from five common dried fruits by dot blot method using X-Ray film
Vaishnavi Kamble, Nazia D Khan, Zia H Khan, SM Mular
Dried fruits are fruits from which majority of the original water content has been removed either naturally, through sun drying or through the use of specialized dryers or dehydrators. A dried fruit has a long tradition of use dating back to the fourth millennium BC and is prized because of its sweet taste, nutritive value and long shelf life. Also these Dried fruits were recognized for their physiological and medicinal properties but along with this benefits, dried fruits are also known to posses the inhibitory activities against digestive enzyme, trypsin. These may lead to many digestion related troubles such as indigestion, acid reflux and other digestive troubles. Presence of protease inhibitors in five dried fruits was described for the first time. These proteins were detected in considerable amounts 43.47% and 39.77% in two dried fruits, namely pista (Pistacia vera) and walnut (Juglans regia) respectively, where as 26.32%, 23.36% and 17.39% in chironji (Buchanania lanzan), cashew (Anacardium occidentale) and almond (Prunus dulcis) respectively, the protein was detected at low concentrations.