Green tea catechins suppress xanthine oxidase activity in dairy products: An improved HPLC analysis

Rashidinejad, Ali; Birch, E. John; Everett, David W.

doi:10.1016/j.jfca.2016.03.001

Cited by 18 publications

(7 citation statements)

References 45 publications

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“…In an in vitro study, green tea extract and its pure compounds, (+)-catechin and EGCG, (1000 ppm) were found to inhibit the activity of xanthine oxidase, with EGCG exhibiting the most potent efficacy [85]. Five tea polyphenols, viz., EGCG, gallic acid, TF1, TF2, and TF3, were found to exert inhibitory effects on xanthine oxidase activity and intracellular ROS production in HL-60 cells, in which TF3 is the most potent competitive inhibitor of xanthine oxidase with IC50 value of 4.5 µM.…”

Section: Inhibition Of "Pro-oxidant" Enzymes By Tea Polyphenolsmentioning

confidence: 99%

Cellular Defensive Mechanisms of Tea Polyphenols: Structure-Activity Relationship

Truong

Jeong

2021

IJMS

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Tea is particularly rich in polyphenols, including catechins and theaflavins, thearubigins, flavonols, and phenolic acids, which are believed to contribute to the health benefits of tea. The health-promoting effects of tea polyphenols are believed to be related to their cellular defensive properties. This review is intended to briefly summarize the relationship between the chemical structures of tea polyphenols and their biological activities. Tea polyphenols appear as direct antioxidants by scavenging reactive oxygen/nitrogen species; chelating transition metals; and inhibiting lipid, protein, and DNA oxidations. They also act directly by suppressing “pro-oxidant” enzymes, inducing endogenous antioxidants, and cooperating with vitamins. Moreover, tea polyphenols regulate cellular signaling transduction pathways, importantly contributing to the prevention of chronic diseases and the promotion of physiological functions. Apparently, the features in the chemical structures of tea polyphenols are closely associated with their antioxidant potentials.

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Section: Inhibition Of "Pro-oxidant" Enzymes By Tea Polyphenolsmentioning

confidence: 99%

Cellular Defensive Mechanisms of Tea Polyphenols: Structure-Activity Relationship

Truong

Jeong

2021

IJMS

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“…It has been suggested that the pu-erh tea extracts can attenuate hyperuricemia through XO and renal urate transporters in hyperuricemic mice (Zhao, Chen, & Wu, 2017). The green tea catechins also decreased XO activity in washed cream, and (-)-epigallocatechin gallate (EGCG) was the most potent one among the tea catechins (Rashidinejad, Birch, & Everett, 2016).…”

Section: Flavan-3-olsmentioning

confidence: 99%

Advances in structures required of polyphenols for xanthine oxidase inhibition

et al. 2020

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Polyphenols have been used as natural medicaments for the management of hyperuricemia for a long history. They have been attracted many interests because of the little side effects in curing hyperuricemia, which is an important advantage over the antihyperuricemic drugs. In this review, the structure-activity relationships for polyphenols as xanthine oxidase (XO) inhibitors were discussed. It is concluded that the presence of hydroxyl groups, which influences the inhibitory effects, is closely related to whether the substitutions increase the steric hindrance or disturb the interaction of flavonoid with the catalytic site of XO, and the increased size of the molecule after glycosylation may increase the steric hindrance between flavonoid and XO, and consequently reducing the competitive inhibition behaviors. However, there is no obtained simple general rule that can comprehensively describe the effects of structural alteration on the inhibition activity because the results are varied among different subclasses of polyphenols. In addition, the inhibition mechanisms are mainly assumed as polyphenol binding to the active site of XO and hindering the entrance of xanthine or the discharge of uric acid and diffusion of O 2− radical.

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“…High‐performance liquid chromatography methods were used to study the effect of the added green tea, (+)‐catechin, (−)‐epigallo‐catechingallate, and green tea extract. Green tea extract was found to be more potent inhibitor than the other two . Li and team studied soy sauce that has been reported to reduce the XO activity and uric acid serum levels in rats.…”

Section: Xanthine Oxidasementioning

confidence: 99%

“…Green tea extract was found to be more potent inhibitor than the other two. 196 Li and team studied soy sauce that has been reported to reduce the XO activity and uric acid serum levels in rats. Nine compounds were obtained from the water and ethyl acetate extract.…”

Section: Natural Nonpurine Analogsmentioning

confidence: 99%

Toward an Understanding of Structural Insights of Xanthine and Aldehyde Oxidases: An Overview of their Inhibitors and Role in Various Diseases

Kumar

Joshi

Kler

et al. 2017

Medicinal Research Reviews

101

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Almost all drug molecules become the substrates for oxidoreductase enzymes, get metabolized into more hydrophilic products and eliminated from the body. These metabolites sometime may be more potent, active, inactive, or toxic in nature compared to parent molecule. Xanthine oxidoreductase and aldehyde oxidase belong to molybdenum containing family and are well characterized for their structures and functions, in particular to their ability to oxidize/hydroxylate the xenobiotics. Their upregulated clinical levels causing oxidative stress are associated with pathways either directly involved in the progression of diseases, gout, or indirectly with the succession of other diseases such as diabetes, cancer, etc. Herein, we have put forth a comprehensive review on the xanthine and aldehyde oxidases pertaining to their structures, functions, pathophysiological role, and a comparative analysis of structural insights of xanthine and aldehyde oxidases' binding domains with endogenous ligands or inhibitors. Though both the enzymes are molybdenum containing and are likely to share some common pathways and interact with inhibitors in a similar manner but we have focused on structural prerequisites for inhibitor specificity to both the enzymes keeping in view of the existing X-ray structures. This review also provides futuristic implications in the design of inhibitors derived from inorganic complexes or small organic molecules considering the spatial features and structural insights of both the enzymes.

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Green tea catechins suppress xanthine oxidase activity in dairy products: An improved HPLC analysis

Cited by 18 publications

References 45 publications

Cellular Defensive Mechanisms of Tea Polyphenols: Structure-Activity Relationship

Cellular Defensive Mechanisms of Tea Polyphenols: Structure-Activity Relationship

Advances in structures required of polyphenols for xanthine oxidase inhibition

Toward an Understanding of Structural Insights of Xanthine and Aldehyde Oxidases: An Overview of their Inhibitors and Role in Various Diseases

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