Vanillic Acid as a Promising Xanthine Oxidase Inhibitor: Extraction from Amomum villosum Lour and Biocompatibility Improvement via Extract Nanoemulsion
文献类型： 外文期刊
第一作者： Zhou, Qian
作者： Zhou, Qian;Li, Xiaoyan;Wang, Xiaohui;Zhang, Shengao;Yin, Yuqi;Zhang, Hanlin;Liu, Bohao;Song, Nannan;Zhang, Yinghua;Zhou, Qian;Li, Xiaoyan;Wang, Xiaohui;Zhang, Shengao;Yin, Yuqi;Zhang, Hanlin;Liu, Bohao;Song, Nannan;Zhang, Yinghua;Shi, Dongdong
作者机构：
关键词： gout; oxidative stress; Amomum villosum; vanillic acid; response surface methodology; nanoemulsion
期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）
ISSN：
年卷期： 2022 年 11 卷 7 期
页码：
收录情况： SCI
摘要： Gout is an oxidative stress-related disease. Food-derived vanillic acid, a promising xanthine oxidase inhibitor, could potentially be used as a safe, supportive, and therapeutic product for gout. The extraction of vanillic acid from a classic Chinese herbal plant Amomum villosum with ethanol was investigated in the study. The optimum conditions were determined as extraction time of 74 min, extraction temperature of 48.36 degrees C, and a solid-to-liquid ratio of 1:35 g.mL(-1) using the Box-Behnken design (BBD) of response surface methodology (RSM). The experimental extraction yield of 9.276 mg.g(-1) matched with the theoretical value of 9.272 +/- 0.011 mg.g(-1) predicted by the model. The vanillic acid in Amomum villosum was determined to be 0.5450 mg.g(-1) by high-performance liquid chromatography-diode array detection (HPLC-DAD) under the optimum extraction conditions and exhibited xanthine oxidase (XO) inhibitory activity, with the half-maximal inhibitory concentration (IC50) of 1.762 mg.mL(-1) . The nanoemulsion of Amomum villosum extract consists of 49.97% distilled water, 35.09% S-mix (mixture of tween 80 and 95% ethanol with 2:1 ratio), and 14.94% n-octanol, with a particle size of 110.3 +/- 1.9 nm. The nanoemulsion of Amomum villosum extract exhibited markable XO inhibitory activity, with an inhibition rate of 58.71%. The result demonstrated the potential benefit of Amomum villosum as an important dietary source of xanthine oxidase inhibitors for gout.
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