Amelioration effects of Cajanus cajan extracts and the active ingredient pinostrobin on hyperuricemia and related kidney injury.

IF 5.4 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2025-09-30 DOI:10.1039/d5fo01806d
Xiancai Li, Wanjie Yu, Liyuan Yao, Fen Liu, Yongqing Li, Binghong Xiong, Jin Xie, Sheng-Xiang Qiu
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引用次数: 0

Abstract

Xanthine oxidase (XO) is an effective therapeutic target for the treatment of hyperuricemia-related diseases. Cajanus cajan (L.) Millsp. (pigeon pea) is a traditional medicine and food homologous plant. Here, we found that the EtOAc extract of pigeon pea (EEP) and the active ingredient pinostrobin (PSB) showed strong XO inhibitory effects with IC50 = 72.83 μg mL-1 and 16.07 μM, respectively. Kinetic analysis showed that PSB is a reversible competitive inhibitor. Molecular docking and molecular dynamics simulations were conducted to explore the mechanisms of inhibitory activity difference against XO between PSB and its structural analogue naringenin-7,4'-dimethyl ether (NDE). Finally, we demonstrated in mice that EEP and PSB possess urate-lowering and renal protective activities, including organ coefficient assessment, transcriptome profiling, metabolomic profiling, kidney histological section evaluation, and analysis of fibrosis- and inflammation-related gene expression. Conclusively, these findings suggest that pigeon pea and PSB are promising anti-hyperuricemia agents.

Cajanus cajan提取物及有效成分pinostrobin对高尿酸血症及相关肾损伤的改善作用。
黄嘌呤氧化酶(Xanthine oxidase, XO)是治疗高尿酸血症相关疾病的有效靶点。Cajanus cajan (l)Millsp。(鸽豆)是一种传统的药食同源植物。本研究发现,鸽豆EtOAc提取物(EEP)和有效成分pinostrobin (PSB)具有较强的XO抑制作用,IC50分别为72.83 μg mL-1和16.07 μM。动力学分析表明PSB是一种可逆的竞争性抑制剂。通过分子对接和分子动力学模拟,探讨PSB及其结构类似物柚皮素-7,4′-二甲醚(NDE)对XO抑制活性差异的机制。最后,我们在小鼠中证明了EEP和PSB具有降低尿酸和肾脏保护活性,包括器官系数评估、转录组分析、代谢组分析、肾脏组织学切片评估以及纤维化和炎症相关基因表达分析。总之,这些发现表明鸽豆和PSB是有希望的抗高尿酸血症药物。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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