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首页> 外文期刊>Journal of Functional Foods >Inhibition mechanism of baicalein and baicalin on xanthine oxidase and their synergistic effect with allopurinol
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Inhibition mechanism of baicalein and baicalin on xanthine oxidase and their synergistic effect with allopurinol

机译：黄芩素和黄芩苷对黄嘌呤氧化酶的抑制机制及其与血尿病醇的协同效应

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摘要

Suppression of xanthine oxidase (XO) may contribute to control hyperuricemia and gout. In this study, baicalein and baicalin, two dietary flavones, were found to inhibit the formation of uric acid and generation of superoxide anion (O-2(-)) catalysed by XO through interaction with primary amino acid residues located in flavin adenine dinucleotides center of XO. Baicalein or baicalin binding to XO mainly facilitated by hydrophobic interactions and hydrogen bonds resulted in more compact of XO structure. The concentration profiles and pure spectra of the components extracted from highly overlapping spectral signal by multivariate curve resolution-alternating least squares chemometrics algorithm confirmed the formation of complexes and monitored the reaction kinetics process between XO and these flavones. Furthermore, the isobolographic analysis found that baicalein or baicalin exhibited a moderate synergy on the inhibition of XO when it combined with allopurinol as well as the joint use of baicalein and baicalin.
机译：抑制黄嘌呤氧化酶（XO）可能有助于控制高尿酸血症和痛风。在本研究中，发现Baicalein和Baicalin，两种膳食黄酮，抑制了通过与位于黄素腺嘌呤二核苷酸中心的原发性氨基酸残基催化的XO催化的尿酸和产生超氧化物阴离子（O-2（））的产生XO。通过疏水相互作用和氢键的XO主要促进的Baicaline或黄芩苷与XO的结合产生更紧凑的XO结构。通过多变量曲线分辨率 - 交替最小二乘化学测量算法从高度重叠的光谱信号提取的组分的浓度分布和纯光谱证实了复合物的形成，并监测了XO和这些黄酮之间的反应动力学过程。此外，异质分析发现，当与Allopurinol结合时，BaciCaloge或Bacicalin在XO的抑制中表现出适度的协同作用以及Baicalein和Baicalin的关节使用。

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  • 来源
    《Journal of Functional Foods》 |2018年第2018期|共11页
  • 作者

    Zeng Ni; Zhang Guowen; Hu Xing; Pan Junhui; Zhou Zhisheng; Gong Deming;

  • 作者单位

    Nanchang Univ State Key Lab Food Sci &

    Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China;

    Nanchang Univ State Key Lab Food Sci &

    Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China;

    Nanchang Univ State Key Lab Food Sci &

    Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China;

    Nanchang Univ State Key Lab Food Sci &

    Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China;

    Nanchang Univ State Key Lab Food Sci &

    Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China;

    Nanchang Univ State Key Lab Food Sci &

    Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食品工业;
  • 关键词

    Xanthine oxidase; Baicalein; Baicalin; MCR-ALS; Superoxide anion; Inhibition mechanism;

    机译：黄嘌呤氧化酶;Baicalin;Baicalin;MCR-ALS;超氧化物阴离子;抑制机制;

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