Insights Into the Inhibitory Activity and Mechanism of Food Colorants Tartrazine and Sunset Yellow on Xanthine Oxidase by Multiple Spectroscopic Techniques and Molecular Docking

IF 3.2 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-06-25 DOI:10.1007/s11483-025-09991-6

Jiaying Ma, Xiaoyue Dong, Lu Wang, Shaohua Sun, Zhongbai Shao, Hui Wang, Shiwei Sun, Wei Wang

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Abstract

Xanthine oxidase (XO), a key enzyme in purine metabolism, plays a critical role in hyperuricemia. This study evaluated the inhibitory effects of twenty-four food colorants on XO, with tartrazine (TZ) and sunset yellow (SY) showing significant reversible mixed inhibition (IC₅₀ = 71.71 ± 0.05 µM and 87.27 ± 0.01 µM, respectively). Synchronous fluorescence spectroscopy analyses revealed distinct interaction mechanisms: TZ increased the polarity around tryptophan residues, whereas SY enhanced tyrosine hydrophobicity. Thermodynamic and fluorescence quenching assays indicated spontaneous, hydrophobic-driven binding. Circular dichroism confirmed structural changes in XO, with decreased α-helix and increased β-strands/random coils upon binding. Docking studies identified key residues (TZ: Trp1116, Leu1098, Leu1054, Pro1057, and Ile1056; SY: Phe418, Glu332, Ser419, Lys526 and Phe421) involved in hydrophobic interactions. These findings provided insights into the underlying molecular of the anti-gout properties with TZ and SY, and supporting further exploration of food colorants as XO inhibitors.

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多光谱技术和分子对接研究食用色素酒黄石和日落黄对黄嘌呤氧化酶的抑制作用及其机制

黄嘌呤氧化酶（Xanthine oxidase， XO）是嘌呤代谢的关键酶，在高尿酸血症中起关键作用。本研究评价了24种食用色素对XO的抑制作用，其中酒石黄（TZ）和日落黄（SY）表现出明显的可逆混合抑制作用（IC50分别为71.71±0.05µM和87.27±0.01µM）。同步荧光光谱分析揭示了不同的相互作用机制：TZ增加了色氨酸残基周围的极性，而SY增强了酪氨酸的疏水性。热力学和荧光猝灭分析表明是自发的，疏水驱动的结合。圆形二色性证实了XO的结构变化，结合后α-螺旋减少，β-链/随机线圈增加。对接研究确定了参与疏水相互作用的关键残基（TZ: Trp1116、Leu1098、Leu1054、Pro1057和Ile1056； SY: Phe418、Glu332、Ser419、Lys526和Phe421）。这些发现提供了对TZ和SY抗痛风特性的潜在分子的见解，并支持进一步探索作为XO抑制剂的食用色素。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.