Low Density Lipoprotein (LDL)-Antioxidant Flavonoids from Roots of Sophora flavescens

Abstract

Oxidation of low density lipoprotein (LDL) is strongly implicated as a key process in the onset of atherosclerosis. In this study, nine alkylated (C 10 -C 5 ) flavonoids from Sophora flavescens were examined for their inhibitory effects on copper-induced LDL oxidation. Of the flavonoids tested, sophoraflavanone G (1), kurarinone (2), kurarinol (3), norkurarinol (4), and kuraridin (9) inhibited the generation of thiobarbituric acid reactive substances (TBARS) with IC 50 s of 7.9, 14.5, 22.0, 26.9, and 17.5 m mM, respectively. The most potent inhibitor, compound 1, also demonstrated significant activities in complementary in vitro investigations, such as lag time (130 min at 5 m mM), relative electrophoretic mobility (REM) of ox-LDL (80% inhibition at 20 m mM), and fragmentation of apoB-100 (inhibition of 71% at 20 m mM). Analysis of the structures of these compounds reveals that a resorcinol moiety in the B-ring is strongly correlated with protection of LDL-oxidation.

Quick identification of kuraridin, a noncytotoxic anti-MRSA (methicillin-resistant Staphylococcus aureus) agent from Sophora flavescens using high-speed counter-current chromatography

“…These two major components were isolated using MPLC coupled with a preparative C 18 column and subsequently measured for their MS and NMR spectra. By comparison with the published data, these two compounds were identified to be a prenylated dihydroflavanone sophoraflavanone G and a prenylated chalcone kuraridin [23,24].…”

Isoxanthohumol — Biologically active hop flavonoid

“…Isoxanthohumol can also be isolated from dried and depending on a report, 0.21 g [14], 0.088 g [57], 0.011 g of [58] 239 or 0.02 g [59] of isoxanthohumol per 1 kg of dried roots.…”

Effects of Surrounding Temperature on Antimicrobial Air Filters Coated with Sophora flavescens Nanoparticles

“…• C (Jeong et al 2008); therefore, in the present study, we expected that the components of antimicrobial chemicals would decrease rapidly with increasing temperature (>100…”