Inhibition of Xanthine Oxidase by Flavonoids.

• NAGAO Akihiko

  National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries

• SEKI Michiko

  Aomori Agricultural Products Processing Center

• KOBAYASHI Hidetaka

  National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries

抄録

  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 μM) 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.<br>

収録刊行物

• Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ

  Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 63 (10), 1787-1790, 1999

  公益社団法人 日本農芸化学会

キーワード

• xanthine oxidase
• flavonoid
• inhibition
• oxidative injury
• gout

詳細情報

• CRID: 1390282681451562624
• NII論文ID: 110002692002
• NII書誌ID: AA10824164
• DOI: 10.1271/bbb.63.1787
• COI: 1:CAS:528:DyaK1MXnt1GjtrY%3D
• ISSN: 13476947
• ISSN: 09168451
• ISSN: http://id.crossref.org/issn/09168451
• NDL書誌ID: 4899252
• PubMed: 10671036
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4899252
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.63.1787
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • PubMed
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可