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Unveiling the synergistic inhibition mechanism of polyphenols in Flos Sophorae Immaturus tea on xanthine oxidase by multi-spectroscopy, molecular docking and dynamic simulation methods

文献类型： 外文期刊

作者： Li, Jun 1 ; Ni, Yang 1 ; Li, Jinwei 1 ; Fan, Liuping 1 ;

作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China

2.Jiangnan Univ, Sch Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China

3.Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China

4.Guizhou Acad Agr Sci, Inst Food Proc Technol, Guiyang 550006, Peoples R China

关键词： Chlorogenic acid; Flavones; Synergistic effect; Xanthine oxidase; Structure-activity relationship; Multi-spectroscopic

期刊名称：JOURNAL OF MOLECULAR LIQUIDS （ 影响因子：6.0； 五年影响因子：5.6 ）

ISSN： 0167-7322

年卷期： 2024 年 398 卷

页码：

收录情况： SCI

摘要： Flos Sophorae Immaturus tea (FSIt) was rich in polyphenols and exhibited significant xanthine oxidase (XOD) inhibitory activity. Herein, the synergistic inhibitory effect and structure-activity relationship of chlorogenic acid (CA) with quercetin (QU), isorhamnetin (IS), and kaempferol (KA) in FSIt on XOD was evaluated. The mechanism of synergistic effect was further clarified through inhibition type, ultraviolet-visible spectrum, circular dichroism, fluorescence quenching, thermodynamic parameters, molecular docking and simulation analysis. Results showed that QU-CA, KA -CA, and IS -CA groups at the ratio of 1:1 exhibited significant synergistic inhibitory effect with the combination indexes of 1.17, 1.35, and 1.30, respectively. Meanwhile, the combination of CA and QU, KA, or IS induced a mixed inhibition type, thus enhancing the binding with XOD-xanthine complexes. Moreover, QU-CA, KA -CA, and IS -CA groups increased the ultraviolet-visible peak intensity of xanthine and decreased that of uric acid. CA also strengthened the effect of flavones on the secondary structure of XOD. The combination of polyphenols and XOD was endothermic and spontaneous. Interestingly, CA caused a red shift in the fluorescence spectra of XOD and promoted the binding ability of flavones with XOD. Furthermore, CA also improved the stability of XOD-polyphenols complexes by increasing the hydrogen bonds. QU-CA, KA -CA, and IS -CA groups generated a more stable and denser structure with XOD compared with the single polyphenols.

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