Dietary Flavonoids as Xanthine Oxidase Inhibitors: Structure鈥揂ffinity and Structure鈥揂ctivity Relationships

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• 作者：Suyun Lin ; Guowen Zhang ; Yijing Liao ; Junhui Pan ; Deming Gong
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2015
• 出版时间：September 9, 2015
• 年：2015
• 卷：63
• 期：35
• 页码：7784-7794
• 全文大小：596K
• ISSN：1520-5118

文摘

The flavonoid family has been reported to possess a high potential for inhibition of xanthine oxidase (XO). This study concerned the structural aspects of inhibitory activities and binding affinities of flavonoids as XO inhibitors. The result indicated that the hydrophobic interaction was important in the binding of flavonoids to XO, and the XO inhibitory ability increased generally with increasing affinities within the class of flavones and flavonols. The planar structure and the C2鈺怌3 double bonds of flavonoids were advantageous for binding to XO and for XO inhibition. Both the hydroxylation on ring B and the substitution at C3 were unfavorable for XO inhibition more profoundly than their XO affinity. The methylation greatly reduced the inhibition (0.75鈥?.07 times) but hardly affected the affinity. The bulky sugar substitutions of flavonoids decreased the inhibition (1.69鈥?.99 times) and lowered the affinities (4.20鈥?.22 times) to different degrees depending on the conjunction site.