• Title, Summary, Keyword: xanthine oxidase inhibition

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Free Radical Scavenging Activities and Inhibitory Effects on Xanthine Oxidase by Ethanol Extract from Capsella bursa-pastoris (냉이(Capsella bursa-pastoris)에탄을 추출물의 유리라디칼 소거 및 Xathine Oxidase 저해활성)

  • Hong, Jung-Il;Ra, Kyung-Soo;Sung, Ha-Chin;Yang, Han-Chul;Kweon, Mee-Hyang
    • Applied Biological Chemistry
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    • v.38 no.6
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    • pp.590-595
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    • 1995
  • To examine the characteristics of antioxidative compounds from Capsella bursa-pastoris, ethanol extracts were separated into five organic solvent fractions; hexane(Fr.H), diethyl ether (Fr.E), ethyl acetate(Fr.EA), butanol (Fr.B), and water(Fr.D) fractions. Fr.B showed the greatest electron donating ability and inhibitory effect on lipid peroxidation. Whereas Fr.E had the most excellent activity in the superoxide radical scavenging activity by xanthine/xanthine oxidase-cytochrome c reduction system. The inhibitory effect of each fraction on xanthine oxidase was also measured. Fr.E had the strongest inhibitory effect on xanthine oxidase and $IC_{50}$ was $5.65\;{\mu}g$. The results indicate that the superoxide radical scavenging activity of Fr.E is caused by the inhibitory effect on radical generating system of xanthine oxidase. Also the order of inhibitory effect on xanthine oxidase was Fr.B

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Inhibition of Xanthine Oxidase by Seaweed Extracts (해조류 추출물의 Xanthine Oxidase 저해작용)

  • 김외경;이태기;박영범;박덕천;이용우;여생규;김인수;박영호;김선봉
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.25 no.6
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    • pp.1069-1073
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    • 1996
  • Inhibition of xanthine oxidase by seaweed extracts obtained from Undaria pinnatifida, Ecklonia stolonifera, Ecklonia cava, Laminaria japonica, Sargassum, Codiumfragile, Enteromorpha compressa and Porphyra tenera were investigated. Extracts of E. stolonifera and E. mua remarkably inhibited xanthine oxidase activity compared to those of other seaweed. The xanthine oxidase inhibitory activity of E. cava was higher than that of E. stolonifera. Diethyl ether extract from E. cava was more effective in the inhibition of xanthine oxidase than other solvent extracts. Two xanthine oxidase inhibitors(A-1 and A-2) from diethyl ether extract were isolated and purified by silica gel column chromatography, thin layer chromatography and high performance liquid chromatography. Xanthine oxidase inhibitory activities of these compounds were 27.8 and 48.1% per 0.4mg, respectively. The active compound A-2 had absorption peak at 420nm, 456nm and 467nm, which can be considered as siphonaxanthine.

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Inhibitory Effect on Tyrosinase and Xanthine Oxidase, and Nitrite Scavenging Activities of Schizandrae Fructus Extract by Gamma Irradiation (감마선 조사한 오미자 추출물의 아질산염 소거능, Tyrosinase와 Xanthine Oxidase 저해 효과)

  • 전태욱;조철훈;김기혁;변명우
    • Korean Journal of Food Preservation
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    • v.9 no.4
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    • pp.369-374
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    • 2002
  • This study was performed to investigate the effects of tyrosinase inhibition, xanthine oxidase inhibition and nitrite-scavenging effects of gamma-irradiated Schizandrae Fructus extracts from different solvents. Schizandrae Fructus was extracted by hot water, ethanol, acetone and methanol, and the extracts were irradiated 10, 20 and 30 kGy with gamma rays. All extracts from Schizandrae Fructus showed inhibition effect against tyrosinase. Tyrosinase inhibition effect of Schizandrae Fructus were higher in solvent extracts than hot water extracts by irradiation. The Schizandrae Fructus extracts had a higher inhibitory effect against xanthine oxidase, and the effect was not changed by irradiation. Nitrite scavenging activity, which was measured at various pH conditions (1.2, 3.0, 6.0), was the highest in Schizandrae Fructus extracts at pH 1.2 and 3.0. Hot water extracts provided higher nitrite scavenging effect than those of the methanol, ethanol and acetone extracts. Gamma-Irradiation may not influence on biological activites of the extracts when irradiated up to 30 kGy.

Inhibition of Xanthine Oxidase by Flavonols from Onion Skin (양파껍질에서 분리한 플라보놀의 Xanthine Oxidase 저해기작)

  • 서형주;나경수;배송환;손홍수;정수현
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.4
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    • pp.693-697
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    • 1998
  • The influence of flavonols from onion skin on xanthine oxidase was investigated. Methanol extract was showed 12.8% of yield, 661.3mg% of flavonoids contents and 88.7% of inhibitory effect on xanthine oxidase F1 and F2 fractions were obtained from the methanol extract by ODS and Sephadex LH-20 chromatography. F1 and F2 fractions flavonols(3-OH free) identified by UV/visible spectroscopy. Inhibitory effect of F1 and F2 on xanthine oxidase were increased with increasing concentration. IC50s of F1 and F2 were 0.95$\mu\textrm{g}$ and 0.67$\mu\textrm{g}$, respectively. To confirm the specificity of F1 and F2 against xanthine oxidase, albumin was added to the reaction mixture. The inhibition of F1 and F2 may be due to specific binding to xanthine oxidase. The modes of their inhibitions were of mixed type with respect to xanthine as a substrate.

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Inhibitin of Xanthine Oxidase by Tea Extracts from Green Tea, Oolong Tea and Black Tea (녹차, 오룡차 및 홍차 추출물의 Xanthine Oxidase 억제작용)

  • 김선봉;여생규;박영범;김인수;박영호
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.1
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    • pp.154-159
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    • 1995
  • Inhibition of xanthine oxidase by tea extracts obtained from non-fermented tea(steamed green tea and roasted green tea), semi-fermented tea(oolong tea) and fermented tea(black tea) were investigated. The crude catechin fraciton had a hgher inhibitory effect against xanthine oxidase, and the effect was increased with the addition of tea extracts. Their inhibitory effect were hardly influenced until extracted three times with hot water. According to the investigation of catechins in the crude catechin fraction obtained from tea extracts, (-)-epicatechin-(EC), (-)-epicatechin gallate(ECg). (-)-epigallocatechin(EGC) and (-)-epigallocatechin gallate(EGCg) were 80.1$\mu\textrm{g}$/mg 113.5$\mu\textrm{g}$ /mg, 186.3$\mu\textrm{g}$/mg and 367.7$\mu\textrm{g}$/mg in steamed green tea, and 75.6$\mu\textrm{g}$/mg, 114.7$\mu\textrm{g}$/mg, 193.7 $\mu\textrm{g}$/mg and 381.9$\mu\textrm{g}$/mg in roasted green tea, and 69.4$\mu\textrm{g}$/mg, 110.0$\mu\textrm{g}$/mg, 127.1$\mu\textrm{g}$.mg and 464.9$\mu\textrm{g}$/mg in oolong tea, and 78.1$\mu\textrm{g}$/mg, 171.8$\mu\textrm{g}$/mg, 80.7$\mu\textrm{g}$/mg and 51.4$\mu\textrm{g}$/mg in black tea, respectively. Order of the content of these catechins was (-)-EGCg>(-)-EGC>(-)-ECg>(-)-EC in steamed green tea, roasted green tea and oolong tea, and was (-)-ECg>(-)-EGC>(-)-EC>(-)-EGCg in black tea. Also the concentration of catechins was hardly influeced until extracted three times. The inhibition ratio of xanthine oxidase by autherntic catechins was hardly influenced until extracted three times. The inhibition ratio of xanthine oxidase by authentic catechins was 94.9% and 87.6% by addition of 5.0$\mu\textrm{g}$/ml of (-)-EGCg and (-)-ECg, respectively. the inhibitors of xanthine oxidase were supposed to be due to (-)-ECg and (-)-EGCg in tea polyphenol compounds.

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Inhibitory Effect of Condensed Tannins Isolated from Korean Green Tea against Xanthine Oxidase (한국산 녹차로부터 분리한 축합형 탄닌의 Xanthine Oxidase 저해효과)

  • Cho, Young-Je;Chun, Sung-Sook;Choi, Cheong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.22 no.4
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    • pp.418-422
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    • 1993
  • For the purpose of utilizing tannins in the functional foods and crude drugs the xanthine oxidase inhibition of tannins isolated from Korean green tea was determined. Acetone extract from Korean green tea showed inhibitory effect against the xanthine oxidase. The galloyl tannins showed higher inhibitory activity against xanthine oxidase than the nongalloyl tannins. In terms of stereo isomers, (-)-epicatechins had higher inhibitory activity than the (+)-catechins. The synergistic activity was also observed. Tannins isolated from Korean green tea appeared to be incompetitive inhibitor against the xanthine oxidase.

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Antioxidant and Xanthine Oxidase Inhibitory Activities of Hot Water Extracts of Medicinal Herbs (한약재 열수추출물의 항산화 활성 및 Xanthine Oxidase 저해 활성)

  • Shin, Yu-Jin;Hwang, Jeong-Man;Lee, Seung-Cheol
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.10
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    • pp.1712-1716
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    • 2013
  • In our study, as many as 29 edible medicinal herbs were selected for testing their ability in the effective treatment of gout based on oriental medicine theory. We extracted each medicinal herb (135 g) with 4 L of distilled water at $100{\sim}105^{\circ}C$ for 210 min. Thereafter, we evaluated both the antioxidant and xanthine oxidase inhibition activities of the extracts obtained. Among all the edible medicinal herbs used in our study, only the extract from Scutellaria baicalensis Georgi (Korean name: hwang-geum) showed (1) the maximum total phenolic content (TPC) (2.25 mg gallic acid equivalent/mL), (2) DPPH radical scavenging activity (94.04%), and (3) xanthine oxidase inhibition activity (87.75%). We also observed that TPC was relatively highly correlated with both the DPPH radical scavenging activity (r=0.63) and xanthine oxidase inhibition activity (r=0.77). Our results suggest that S. baicalensis G. may be a potent antioxidant source for the extraction and development of nutraceuticals that may be utilized for effective treatment of gout.

Antioxidant and Xanthine Oxidase Inhibition Activities of Cynomorium songaricum Extracts

  • Seo, Soo-Jung;Han, Mi-Ra;Lee, Yang-Suk
    • Preventive Nutrition and Food Science
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    • v.16 no.4
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    • pp.307-312
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    • 2011
  • In this study, we evaluated the antioxidant activities and xanthine oxidase inhibition effects of water and ethanol extracts of Cynomorium songaricum. The ethanol extract of C. songaricum (EE) contained more phenolic and flavonoid compounds than the water extract (WE). The antioxidant activities of the extracts were increased as the concentration of the extract increased. The WE has better effectiveness than the EE for DPPH free radical scavenging activity and nitrite scavenging ability. The nitrite scavenging abilities of WE were 90.02% ($EC_{50}$ 653.15 ${\mu}g$/mL) at conditions of pH 1.2 and 2,000 ${\mu}g$/mL, and 84.34% ($EC_{50}$ 817.17 ${\mu}g$/mL) at pH 3.0. The EE has more effective SOD-like activity and XO inhibition than WE. The SOD-like activity of EE was 81.47% at a concentration of 2,000 ${\mu}g$/mL, $EC_{50}$ was 951.70 ${\mu}g$/mL. The xanthine oxidase inhibition of the EE, with an $EC_{50}$of 112.47 ${\mu}g$/mL, is greater than that of ascorbic acid, which was 192.50 ${\mu}g$/mL (p<0.05). These results suggest that the C. songaricum is a potentially useful antioxidant source for the development of nutraceuticals and medicines.

Phenolic Compounds with Antioxidant Activity on DPPH Free Radical Scavenging and Inhibition of Xanthine/Xanthine Oxidase from the Flowers of Chrysanthemum morifolium

  • Chung, Ha-Sook
    • Preventive Nutrition and Food Science
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    • v.11 no.3
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    • pp.198-203
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    • 2006
  • The flowers of Chrysanthemum morifolium (Compositae) were investigated for their biofunctional components. Antioxidant compounds were identified from the flower of Chrysanthemum morifolium, through activity-guided fractionation and repeated column chromatographic separations. The structures of the isolated compounds were characterized as chlorogenic acid (1), luteolin (2) and quercitrin (3) by the analysis of physico-chemical and spectral data. Their antioxidant effects were evaluated by assaying for 1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity and inhibition of xanthine/xanthine oxidase activity.

Inhibitory Effects of the Solvent Fractions from Persimmon Leaves on Xanthine Oxidise Activity (용매별 감잎 추출물의 Xanthine Oxidase 저해효과)

  • 문숙희;이민경;채기수
    • The Korean Journal of Food And Nutrition
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    • v.14 no.2
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    • pp.120-125
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    • 2001
  • The inhibitory effects of xanthine oxidase by the methanol extract and the solvent fractions obtained from persimmon leaves were investigated. The inhibition ratio of xanthine oxidase was 78% by addition of 2.0mg/ml of the methanol extract. Among the solvent fractions, the ethylacetate fraction showed the strongest inhibitory effect against the xanthine oxidase, followed by the hexane fraction. The effect increased with addition of the ethylacetate fraction. At a concentration of 2.0mg/ml of the ethylacetate fraction, 65% of the enzyme activity decreased within 1.0 min of incubation with xanthine oxidase. But the activity of xanthine oxidise did not decrease significantly by the length of the incubation time.

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