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In vitro and In silico Xanthine Oxidase Inhibitory Activity of Selected Phytochemicals Widely Present in Various Edible Plants

Author(s):

Arshad Mehmood, Ashfaq Ur Rehman, Muhammad Ishaq, Liang Zhao, Jiayi Li, Muhammad Usman, Lei Zhao, Abdur Rehman, Oumeddour Dounya Zad and Chengtao Wang*   Pages 1 - 13 ( 13 )

Abstract:


Aims and Objective: The present study was designed to evaluate the xanthine oxidase (XO) inhibitory and antioxidant activities of 30 bioactive compounds present in edible food plants for the possible treatment of hyperuricemia.

Materials and Methods: The XO inhibitory, SO and DPPH radical scavenging activities of selected dietary polyphenols were determined by using colorimetric assays. The molecular docking analysis was performed to evaluate the insight into inhibitory mode of action of bioactive compounds against XO.

Results: The results show that apigenin, galangin, kaempferol, quercetin, genistein and resveratrol potently inhibit XO enzyme among all tested compounds. Flavonoids exhibit higher, anthocyanins and hydroxycinnamic acids moderate, maslinic acid, ellagic acid, salicylic acid, [6]-gingerol and flavan-3-ols showed weak XO inhibitory activity. The results of molecular docking study revealed that these bioactive compounds bind with the active site of XO and occupy the active site which further prevents the entrance of substrate and results in the inhibition of XO.

Conclusion: Inhibition of XO gives a robust biochemical basis for management of hyperuricemia, gout and other associated diseases via controlling uric acid synthesis.

Keywords:

Xanthine oxidase, hyperuricemia, gout, antioxidant activities, phytochemicals, bioactive compounds.

Affiliation:

Beijing Advance Innovation center for Food Nutrition and Human Health, School of Food and Chemical Technology, China-Canada joint laboratory for food nutrition and health, Beijing Technology and Business University(BTBU),Beijing 100048, Department of Bioinformatics and Biostatistics, National Experimental Teaching Center for Life Science and Biotechnology, College of Life Science and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, Beijing Advance Innovation center for Food Nutrition and Human Health, School of Food and Chemical Technology, China-Canada joint laboratory for food nutrition and health, Beijing Technology and Business University(BTBU),Beijing 100048, Beijing Advance Innovation center for Food Nutrition and Human Health, School of Food and Chemical Technology, China-Canada joint laboratory for food nutrition and health, Beijing Technology and Business University(BTBU),Beijing 100048, State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, Beijing Advance Innovation center for Food Nutrition and Human Health, School of Food and Chemical Technology, China-Canada joint laboratory for food nutrition and health, Beijing Technology and Business University(BTBU),Beijing 100048, Beijing Advance Innovation center for Food Nutrition and Human Health, School of Food and Chemical Technology, China-Canada joint laboratory for food nutrition and health, Beijing Technology and Business University(BTBU),Beijing 100048, State key Laboratory of Food Science, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, Beijing Advance Innovation center for Food Nutrition and Human Health, School of Food and Chemical Technology, China-Canada joint laboratory for food nutrition and health, Beijing Technology and Business University(BTBU),Beijing 100048, Beijing Advance Innovation center for Food Nutrition and Human Health, School of Food and Chemical Technology, China-Canada joint laboratory for food nutrition and health, Beijing Technology and Business University(BTBU),Beijing 100048



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