Tea and its components reduce the production of uric acid by inhibiting xanthine oxidase

文献类型： 外文期刊

第一作者： Wu, Dan

作者： Wu, Dan;Chen, Ruohong;Zhang, Wenji;Lai, Xingfei;Sun, Lingli;Li, Qiuhua;Zhang, Zhenbiao;Cao, Junxi;Wen, Shuai;Lai, Zhaoxiang;Li, Zhigang;Sun, Shili;Wu, Dan;Cao, Fanrong

作者机构：

关键词： tea; gallic acid; tea polyphenols; xanthine oxidase; uric acid; hyperuricemia

期刊名称：FOOD & NUTRITION RESEARCH （ 影响因子：3.221； 五年影响因子：4.739 ）

ISSN： 1654-6628

年卷期： 2022 年 66 卷

页码：

收录情况： SCI

摘要： Background: The health benefits of tea are as diverse including the reduction of uric acid levels. Xanthine oxidase is the most directly mediated enzyme in the production of uric acid. Objective: To explore the inhibitory effects of different teas and its main bioactive components on the production of uric acid. Design: Experimental study. The experiments were conducted in vitro using human immortalized normal liver cell line HL-7702 (L-02). Results: The inhibition of the xanthine oxidase activities and the expression level of xanthine dehydrogenase mRNA stimulated in the hyperuric hepatocyte cell model showed that the unfermented green tea and th le lightly fermented yellow tea. white tea, and oolong tea significantly stronger than the highly fermented black tea and dark tea. The main bioactive compound, gallic acid, showed the strongest inhibitory effect on uric acid production, followed by tea polyphenols and theafiavins. Discussion: All teas exhibited significant inhibition of xanthine oxidase activities, and the degree of fermentation of tea may be inversely proportional to its ability to inhibit the production of uric acid. Compared with tea polyphenols rich in tea, gallic acid may be a more potential uric acid-lowering component. Conclusion: In this article, we first compared the effects of six traditional Chinese tea made from a single variety in stabilizing the synthesis of uric acid and found that the lighter the fermentation, the greater the potential for inhibiting the production of uric acid. Furthermore, we analyzed the inhibitory effects of its main biochemical active ingredients and found that the inhibitory effects of polyphenols rich in lightly fermented tea were significantly stronger than caffeine rich in highly fermented tea. Our findings will be helpful for people to choose a proper tea for alleviating hyperuricemia and provide a scientific basis for uric acid-lowering tea processing. [GRAPHICS] .

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