Myricetin inhibits the generation of superoxide anion by reduced form of xanthine oxidase

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• 作者：Cen Zhang^a ; Guowen Zhang^a ; ^{gwzhang@ncu.edu.cn} ; Yijing Liao^a ; Deming Gong^b
• 关键词：Myricetin ; Xanthine oxidase ; Superoxide anion ; Inhibition ; Molecular simulation
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1569-1577
• 全文大小：2176 K
• 卷排序：221

文摘

Myricetin inhibited O2− generation due to the reduced form of XOD. Myricetin reversibly inhibited the formation of uric acid in a mixed-type manner. Myricetin bound to the site around isoalloxazine ring in the FAD domain. Van der Waals forces and hydrogen bonds dominated the binding process. Binding of myricetin to XOD induced the conformational change of XOD.