Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Inhibition of Xanthine Oxidase by Flavonols from Onion Skin

양파껍질에서 분리한 플라보놀의 Xanthine Oxidase 저해기작

  • 서형주 (고려대학교병설보건전문대학 식품영양과) ;
  • 나경수 (대구공업전문대학 식품영양과) ;
  • 배송환 (고려대학교 자연자원연구소) ;
  • 손홍수 (안산공업전문대학 식품공업과) ;
  • 정수현 (고려대학교병설보건전문대학 식품영양과)
  • Published : 1998.08.01
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Abstract

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.

Keywords

References

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