食品科学2026，Vol.47Issue(10)：55-62,8.DOI:10.7506/spkx1002-6630-20250921-160
海藻酸钠对黄嘌呤氧化酶活性的抑制作用及其抑制机制
Inhibitory Effect and Mechanism of Sodium Alginate on the Activity of Xanthine Oxidase
摘要
Abstract
This study aimed to investigate the inhibitory effect and mechanism of alginate on xanthine oxidase(XO),and to evaluate its potential as a natural inhibitor or functional food supplement for alleviating hyperuricemia.Sodium alginate(SA)was used as a model compound.Enzymatic kinetics,fluorescence spectroscopy,time-resolved fluorescence spectroscopy(TRFS)and circular dichroism(CD)spectroscopy were employed for comprehensive analysis.The enzymatic kinetics results indicated that SA inhibited XO activity in a reversible mixed-type manner with an inhibition rate of 45.42%at a concentration of 10 mg/mL.Fluorescence spectroscopy analysis revealed that SA reduced the intrinsic fluorescence intensity of XO through a static quenching mechanism,with the interaction occurring at a single binding site.TRFS analysis further confirmed the static quenching process.CD spectroscopy demonstrated that SA induced secondary structural and conformational alterations in XO.The findings suggest that SA effectively inhibits XO activity by binding to its active site and inducing conformational changes in the enzyme,providing a theoretical foundation for the development of related functional foods or therapeutic agents.关键词
海藻酸钠/黄嘌呤氧化酶/抑制作用/作用机制Key words
sodium alginate/xanthine oxidase/inhibition/mechanism of action分类
轻工纺织引用本文复制引用
杨蕊羽,李鹤宾,朱远翔,洪涛,郑明静,姜泽东,倪辉,朱艳冰..海藻酸钠对黄嘌呤氧化酶活性的抑制作用及其抑制机制[J].食品科学,2026,47(10):55-62,8.基金项目
国家自然科学基金面上项目(22178142) （22178142）
福建省科技计划高校产学合作项目(2024Y4008) （2024Y4008）
