Inhibition of Xanthine Oxidase by Flavonoids
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概要
- 論文の詳細を見る
The influence of nineteen flavonoids on cows milk xanthine oxidase (xanthine: oxygen oxidoreductase, EC 1.2.3.2) was investigated. The enzyme activity was estimated by measuring the increase in absorbance at 290nm due to uricate formation as well as by a colorimetric method assaying hydrogen peroxide generated from uricate by uricase. Among the flavonoids tested, myricetin, kaempferol, quercetin, fisetin, quercitrin, and morin inhibited the enzyme strongly at 50μM; the concentrations which gave 50% inhibition (ID50) were 2, 2, 3, 7, 15, and 19μM, respectively. The inhibition mode of the former three compounds was of mixed type and the kinetic parameters were determined. Chrysin and naringenin were moderately inhibitory, while other flavonoids showed weak to no inhibition.
- 社団法人 日本農芸化学会の論文
著者
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IIO Masayoshi
Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu Universi
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MATSUMOTO Yoshiko
Department of Applied Biochemistry, Tokai University
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MORIYAMA Ayako
Department of Food and Nutrition Science, Faculty of Life Sciences, Kumamoto Womens University
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MORIYAMA Ayako
Department of Food and Nutrition Science, Kumamoto Womens University
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Iio Masayoshi
Department of Food and Nutrition Science, Kumamoto Womens University
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TAKAKI Nahoko
Department of Food and Nutrition Science, Kumamoto Womens University
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FUKUMOTO Michi
Department of Food and Nutrition Science, Kumamoto Womens University
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