Inhibition of xanthine oxidase by flavonoids

被引：301

作者：

Nagao, A ^{[1
]}

Seki, M

Kobayashi, H

机构：

[1] Minist Agr Forestry & Fisheries, Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan

[2] Aomori Agr Prod Proc Ctr, Aomori 0330071, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1999年 / 63卷 / 10期

关键词：

xanthine oxidase; flavonoid; inhibition; oxidative injury; gout;

D O I：

10.1271/bbb.63.1787

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Various dietary flavonoids were evaluated in vitro for their inhibitory effect on xanthine oxidase, which has been implicated in oxidative injury to tissue by ischemia-reperfusion. Xanthine oxidase activity was determined by directly measuring uric acid formation by HPLC. The structure-activity relationship revealed that the planar flavones and flavonols with a 7-hydroxyl group such as chrysin, luteolin, kaempferol, quercetin, myricetin, and isorhamnetin inhibited xanthine oxidase activity at low concentrations (IC50 values from 0.40 to 5.02 mu M) in a mixed-type mode, while the nonplanar flavonoids, isoflavones and anthocyanidins were less inhibitory. These results suggest that certain flavonoids might suppress in vivo, the formation of active oxygen species and urate by xanthine oxidase.

引用

页码：1787 / 1790

页数：4

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