Bioactive Evaluation of Naringenin in Ameliorating Hyperuricemia-Induced Liver Injury by Inhibiting Xanthine Oxidase

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY
eFood Pub Date : 2025-01-03 DOI:10.1002/efd2.70032
Xiaoyue Zhang, Linfeng Liu, Zhaosen Fan, Nilufar Mamadalieva, Chao Liu, Xu Guo, Shutao Sun, Hui Sun, Ningyang Li, Muxuan Wang
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Abstract

Hyperuricemia (HUA) is one of main risk factors for liver injury, and xanthine oxidase (XOD) is an important target for HUA-induced liver injury. As a typical natural active ingredient, naringenin (NAR) has been confirmed the good therapeutic effect on variety of diseases. However, studies of NAR ameliorating HUA-induced liver injury have not been reported. Therefore, we evaluated the bioactivity of NAR in ameliorating HUA-induced liver injury and investigated the related molecular mechanisms. The inhibitory activity and type of NAR on XOD was investigated by enzymatic reactions and kinetic analyses, and molecular docking showed that NAR was able to bind tightly to XOD. In vivo activity studies showed that NAR ameliorated liver function while being able to inhibit XOD activity. NAR alleviated oxidative stress in the liver caused by excess reactive oxygen species through antioxidant activity. At the same time, NAR exerted anti-inflammatory activity by regulating the levels of inflammatory factors. The molecular docking results suggested that NAR was able to interact with Keap1 and AMPK to exhibit antioxidant and anti-inflammatory effects. This work demonstrated the therapeutic effect of NAR on HUA-induced liver injury, which was valuable for the further development of related functional foods.

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来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
期刊介绍: eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)
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