Identification and mechanistic study of piceatannol as a natural xanthine oxidase inhibitor
文献类型: 外文期刊
第一作者: Yan, Xinxu
作者: Yan, Xinxu;Song, Hongjie;Wang, Lili;Wang, Yehui;Sun, Yulin;Cai, Xiaoshuang;Rong, Yating;Wang, Xibo;Feng, Baolong;Wang, Yutang;Yan, Xinxu;Wang, Yutang
作者机构:
关键词: Xanthine oxidase inhibitors; Piceatannol; QSAR
期刊名称:INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES ( 影响因子:8.5; 五年影响因子:8.7 )
ISSN: 0141-8130
年卷期: 2025 年 293 卷
页码:
收录情况: SCI
摘要: Natural Xanthine oxidase (XOD) inhibitors represent promising therapeutic agents for hyperuricemia (HUA) treatment due to their potent efficacy and favorable safety profiles. This study involved the construction of a comprehensive database of 315 XOD inhibitors and development of 28 machine learning-based QSAR models. The ChemoPy light gradient boosting machine model exhibited the best performance (AUC = 0.9371 and MCC = 0.7423). This model identified three potential XOD inhibitors from the FooDB database: daphnetin, 7-hydroxycoumarin, and piceatannol. Molecular docking and dynamics simulations revealed favorable interactions, with piceatannol showing a remarkable stability through hydrogen bonding and hydrophobic interactions. ADME predictions suggested that all three compounds possess desirable drug-like properties and safety characteristics. Subsequent in vitro enzyme inhibition assays validated computational predictions, with piceatannol exhibiting the strongest inhibitory activity (IC50 = 8.80 +/- 0.05 mu M). Multispectroscopic analyses revealed that piceatannol-XOD binding was predominantly mediated by hydrogen bonding and van der Waals forces, which induced conformational changes characterized by decreased alpha-helical content and increased proportions of beta-sheets, beta-turns, and random coils. This study presents an efficient strategy for the identification of natural XOD inhibitors, elucidates the molecular mechanism of piceatannol-mediated XOD inhibition, and establishes a foundation for its therapeutic application in HUA treatment.
分类号:
- 相关文献
作者其他论文 更多>>
-
Analysis of oil-water interface behavior of soy protein isolate-/3-Lactoglobulin blend system and rheological properties in high internal phase emulsion
作者:Qiu, Runkang;Ma, Peihua;Chen, Zhaoshi;Luo, Huanxiang;Liu, Linggao;Fan, Bei;Tong, Litao;Wang, Lili;Liu, Liya;Wang, Fengzhong;Fan, Bei;Tong, Litao;Liu, Liya;Wang, Fengzhong;Fan, Bei;Liu, Liya;Wang, Fengzhong
关键词:Soy protein isolate (SPI); High internal phase emulsions; Interfacial rheology; Dynamic large oscillation rheology
-
Development of whole highland barley ready-to-eat 3D printed dysphagia diet: Effect of heat treatment
作者:Kou, Delin;Zhao, Peiyao;Qiu, Runkang;Fan, Bei;Tong, Litao;Wang, Lili;Liu, Liya;Wang, Fengzhong;Kou, Delin;Li, Yifei;Fan, Bei;Liu, Liya;Wang, Fengzhong;Fan, Bei;Liu, Liya;Wang, Fengzhong
关键词:Whole grain food; Highland barley; 3D printing; Dysphagia
-
Development of soy protein emulsion gels-based 3D printed dysphagia foods: Effects of the egg white protein supplementation
作者:Zhao, Peiyao;Kou, Delin;Qiu, Runkang;Tong, Litao;Wang, Lili;Fan, Bei;Wang, Fengzhong;Liu, Liya;Li, Shugang;Awais, Muhammad
关键词:3D printing; Soy protein isolate; Egg white protein; Dysphagia food
-
Genome-Wide Analysis of the PLATZ Gene Family in Oryza Genus: Evolution, Expression During Inflorescence Development and Stress Responses
作者:Chen, Hongwei;Ma, Xiufang;Lv, Guilan;Wang, Zheng;Wang, Lili;Yan, Bowen;Shang, Wenqi;Wang, Xianju;Ma, Zuobin;Zheng, Wenjing
关键词:
PLATZ gene family;Oryza genus; molecular evolution; expression profiling -
A strategy to improve the detection accuracy and universality of highland barley muti-quality attributes based on near infrared spectroscopy combined with model transfer method
作者:Li, Linglei;Li, Long;Li, Jingfeng;Yang, Jingjing;Jia, Lang;Fan, Bei;Tong, Litao;Liu, Liya;Huang, Yatao;Wang, Fengzhong;Wang, Lili;Li, Long;Wang, Fengzhong;Fan, Bei;Huang, Yatao;Wang, Fengzhong;Yang, Xiaolong
关键词:Highland barley; Near-infrared spectroscopy; Direct standardization; Piecewise direct standardization; Model transfer; Scatter correction; Powder
-
Analysis of printing temperature effect on texture modification: Potential of soy protein isolate-based bigel for swallowing-friendly food
作者:Qiu, Runkang;Zhao, Peiyao;Wang, Ge;Liu, Liya;Fan, Bei;Huang, Yatao;Tong, Litao;Wang, Lili;Wang, Fengzhong;Liu, Liya;Fan, Bei;Huang, Yatao;Tong, Litao;Wang, Fengzhong;Accoroni, Cecilia
关键词:3D printing temperature; Texture modification; Soy protein isolate
-
A comprehensive review of starch-based technology for encapsulation of flavor: From methods, materials, and release mechanism to applications
作者:Shan, Yimeng;Li, Jiaxin;Nie, Mengzi;Li, Dezhi;Zhang, Yue;Li, Yang;Wang, Lili;Liu, Liya;Wang, Fengzhong;Tong, Li-Tao;Tong, Li-Tao
关键词:Encapsulation techniques; Flavor; Starch-based materials; Inclusion complex; Release mechanisms; Industry applications