CHEMICAL CHARACTERIZATION OF LYSYL OXIDASE INHIBITOR FROM AVOCADO SEED OIL

The active factor of lysyl oxidase inhibition was separated from unsap onifiables of avocado seed oil and characterized by gas chromatography -mass spectrometry. Results indicated the presence of furan-containing lipids in the active factor mixture and also showed a structural diff erence compared to previously reported furan-containing lipids of avoc ado which relates to the length of the hydrocarbon chain substituent. Another structural difference evinced was the availability of the hydr oxyl group in the aliphatic moiety oi the investigated substances. A p urified mixture of furan-containing compounds was tested in vitro for inhibitory activity on pure bovine aorta lysyl oxidase. It was shown t hat mixing furan-containing lipids in Tween 80 reversibly inhibited pu re bovine aorta lysyl oxidase activity against tritiated recombinant t ropoelastin with the I-50 value of inhibition of 105 mu M These in vit ro studies suggested that the mixture of avocado seed oil furan-contai ning lipids was not a substrate-specific inhibitor of lysyl oxidase, a nd it might prove to be useful as a potential antifibrotic drug. Moreo ver, the unique chemistry of the studied compound for lysyl oxidase in hibition should enable the designing of new probes oi the active site of this important enzyme.