期刊
JOURNAL OF FUNCTIONAL FOODS
卷 36, 期 -, 页码 102-111出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2017.06.048
关键词
Dietary anthocyanins; Anthocyanin-rich purple sweet potato; extract (APSPE); Xanthine oxidase; Inhibition kinetics; Fluorescence quenching; Molecular docking
资金
- Fundamental Research Funds for the Central Universities of China [2013PY095]
- Clinical Research Project of Health and Family Planning Commission of Wuhan Municipality [WX13A05]
- Research Project of Wuhan City Central Hospital [YQ15A04]
- National Undergraduate Innovative Test Program [201510504070]
This study was aimed to screen the effective xanthine oxidase (XO) inhibitors in dietary anthocyanins from purple sweet potato and decipher the underlying mechanisms in vitro. Inhibition kinetics demonstrated that anthocyanin-rich purple sweet potato extract (APSPE) has reversible and mixed inhibitory effect on XO. Among the four fractions purified from APSPE, the fraction with highly-acylated anthocyanins showed the most powerful inhibition on XO. Molecular docking results suggested that the inhibition mechanism is the insertion of anthocyanins into the hydrophobic pocket of XO by interacting with some amino acid residues. Fluorescence and CD spectroscopy results showed that the formation of anthocyanin-XO complex is the possible quenching mechanism, which changes the secondary structure of XO. The reaction is entropy-driven and endothermic, with hydrophobic interaction being the major driving force. This study indicates that the highly-acylated dietary anthocyanins of purple sweet potato would be a promising XO inhibitor in clinical treatment. (C) 2017 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据