摘要
黄嘌呤氧化酶(XO)能够催化次黄嘌呤生成黄嘌呤并进一步产生尿酸,尿酸在痛风的形成上起了关键的作用。二十九种常见蔬菜的甲醇提取物被用于体外抑制黄嘌呤氧化酶的试验。在200 mg/mL浓度下,29种甲醇提取物中有20种对XO具有抑制效果,并且有3种抑制率超过50%;在100 mg/mL浓度下,有17种蔬菜提取物显示了抑制作用并且有1种提取物抑制率超过50%;在50 mg/mL浓度下,有14种提取物对XO具有抑制效果并且有1种抑制率超过50%;在25 mg/mL浓度下,11种显示了抑制效果但抑制率均没有超过50%。抑制效果最好的三种提取物分别是生姜,蒜和山药,IC50分别是82.7μg/mL、86.2μg/mL和142.3μg/mL,本实验也考察了此三种提取物在由氧嗪酸钾引起的高尿酸血症模型小鼠体内的降尿酸效果和抑制肝脏黄嘌呤氧化酶的情况。
Xanthine oxidase（XO） catalyses the oxidation of hypoxanthine to xanthine and then to uric acid,which plays a crucial role in gout.Twenty-nine methanol extracts from twenty-nine common vegetables were examined for the inhibition on XO activity in vitro.Among the 29 methanol extracts,20 showed inhibitory effects at 200 mg/mL and 3 extracts showed higher inhibition rate than 50%.At 100 mg/mL,17 showed the inhibitory activity and 1 exhibited higher than 50% inhibition rate.At 50 μg/mL,14 extracts exhibited inhibitory activity,of which 1 showed over 50% inhibition rate,while 11 extracts presented activity at 25 μg/mL,with none having greater than 50% inhibition.The most three active extracts were the MeOH extracts of the garlic,ginger and yam with IC50 values of 86.2μg/mL 82.7 μg/mL and 142.3 μg/mL.The reducing serum uric acid levels and inhibition of XO in oxonate-induced mouse livers by the three active extracts were further investigated.
出处
《现代食品科技》
EI
CAS
2011年第5期511-514,共4页
Modern Food Science and Technology
关键词
黄嘌呤氧化酶
蔬菜提取物
高尿酸血症
xanthine oxidase
common vegetables extracts
hyperuricaemia
