Anoectochilus roxburghii 生物活性化合物的特性及其对体外代谢相关酶活性的抑制作用

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Jiahao Yuan, Xiuna Wu, Emad Karrar, Lingyu Zhang, Zhiyong Huang, Daren Wu, Jian Li
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引用次数: 0

摘要

在这项研究中,我们研究了 A. roxburghii 的化学成分和生物活性。这项工作的第一个目的是利用 Sephadex LH-20 和 HPLC 分离和纯化 A. roxburghii 中的化合物。首次从 A. roxburghii 中分离出 5,4′-二羟基-3,3′,7-三甲氧基-黄酮和 5-羟基-3,4-二甲基-5-戊基呋喃-2(5H)-酮。第二个目的是描述其对体外代谢相关酶活性的抑制作用。此外,3,5-二羟基-7,3′,4′-三甲氧基黄酮和 5-羟基-3,4-二甲基-5-戊基呋喃-2(5H)-酮显示出对黄嘌呤氧化酶的抑制活性,而异鼠李糖素-3-O-芸香糖苷(IC50 = 87.45 μg/mL)可能是α-淀粉酶的潜在抑制剂。分子对接分析表明,异鼠李素-3-O-芸香糖苷与 PL 的结合亲和力最高。该发现不仅科学地扩充了罗布麻属植物的化合物库,而且对药物研究领域,尤其是天然代谢相关酶抑制剂的研究具有重要的参考价值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Characterization of Anoectochilus roxburghii Bioactive Compounds and Its Inhibition on the Metabolism-Related Enzyme Activities In Vitro

Characterization of Anoectochilus roxburghii Bioactive Compounds and Its Inhibition on the Metabolism-Related Enzyme Activities In Vitro

In this study, the Anoectochilus roxburghii (A. roxburghii) was studied for its chemical composition and biological activities. The first aim of this work was to isolate and purify compounds from A. roxburghii using Sephadex LH-20 and HPLC. The identification of seven compounds was achieved, with 5,4′-dihydroxy-3,3′,7-trimethoxy-flavone and 5-hydroxy-3,4-dimethyl-5-pentylfuran-2(5H)-one being isolated from A. roxburghii for the first time. The second aim was to describe its inhibition on the metabolism-related enzyme activities in vitro. Further, 3,5-dihydroxy-7,3′,4′-trimethoxyflavone and 5-hydroxy-3,4-dimethyl-5-pentylfuran-2(5H)-one showed inhibitory activity on xanthine oxidase, while isorhamnetin-3-O-rutinoside (IC50 = 87.45 μg/mL) may be potential inhibitors of α-amylase. Molecular docking analysis revealed that isorhamnetin-3-O-rutinoside exhibited the highest binding affinity towards PL. In addition to scientifically expanding the compound library of A. roxburghii, the discovery is also a vital reference for finding new insights in the field of medication research, especially as natural metabolism-related enzyme inhibitors.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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