现代食品科技2011，Vol.27Issue(5)：511-514,4.
常见蔬菜提取物对黄嘌呤氧化酶抑制作用的筛选研究
Inhibitory Effects of the Extracts of Some Common Vegetables on Xanthine Oxidase
祁鑫 1王昌禄 1李风娟 1陈勉华 1王玉荣 1李专 1李亚迪1
作者信息
- 1. 天津科技大学食品工程与生物技术学院,天津,300457
- 折叠
摘要
Abstract
Xanthine oxidase (XO) catalyses the oxidation ofhypoxanthine 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 I 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-indueed mouse livers by the three active extracts were further investigated.关键词
黄嘌呤氧化酶/蔬菜提取物/高尿酸血症Key words
xanthine oxidase/ common vegetables extracts/ hyperuricaemia引用本文复制引用
祁鑫,王昌禄,李风娟,陈勉华,王玉荣,李专,李亚迪..常见蔬菜提取物对黄嘌呤氧化酶抑制作用的筛选研究[J].现代食品科技,2011,27(5):511-514,4.
