Inhibition of guinea pig aldehyde oxidase activity by different flavonoid compounds: An in vitro study |
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| Affiliation: | 1. Medical Biology Research Center, Kermanshah University of Medical Sciences, Kermanshah, Iran;2. Higher Education Institute of Rab-Rashid, Tabriz, Iran;3. Pharmaceutical Sciences Research Center, Faculty of Pharmacy, Kermanshah University of Medical Sciences, Kermanshah, Iran;4. Department of Biophysics, Faculty of Biological Sciences, Tarbiat Modares University, Tehran, Iran;5. Research Center for Pharmaceutical Nanotechnology, Tabriz University of Medical Sciences, Tabriz, Iran;1. School of Pharmaceutical Sciences, University of Geneva, University of Lausanne, 30 Quai Ernest-Ansermet, CH-1211 Geneva 4, Switzerland;2. Laboratory of Organic Chemistry, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece;3. INSERM, UMR892, F-44000 Nantes, France;4. CNRS, UMR6299, F-44000 Nantes, France;5. Université Nantes, F-44000 Nantes, France;6. Réseau Epigénétique du Canceropôle Grand Ouest, France;7. Institut de chimie, UMR CNRS 7272, UNSA, F-06108 Nice, France;1. College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, PR China;2. Research Institute of Chinese Medicine, Hunan Academy of Chinese Medicine, Changsha 410013, China;1. Department of Biology, Middle Tennessee State University, Murfreesboro, TN 37132, United States;2. Department of Chemistry, Middle Tennessee State University, Murfreesboro, TN 37132, United States;3. Tennessee Center for Botanical Medicinal Research, Middle Tennessee State University, Murfreesboro, TN 37132, United States;1. College of Chemistry, Beijing Normal University, Beijing 100875, PR China;2. Department of Organic Chemistry, College of Science, Beijing University of Chemical Technology, Beijing 100029, PR China;1. China International Science and Technology Cooperation Base of Food Nutrition/Safety and Medicinal Chemistry, Sino-French Joint Lab of Food Nutrition/Safety and Medicinal Chemistry, Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Key Laboratory of Industry Microbiology, Tianjin University of Science and Technology, Tianjin 300457, China;2. Universite Pierre et Marie Curie-Paris 6, Institut Parisien de Chimie Moleculaire UMR CNRS 8232, 4 Place Jussieu, 75005, Paris, France;1. Aix Marseille Univ., CNRS, Centrale Marseille, iSm2, Marseille, France;2. Univ. Grenoble Alpes, CNRS, DPM UMR 5063, F-38041, Grenoble, France;3. Lebanese University, Doctoral School of Science and Technology, PRASE, Beirut, Lebanon;4. American University of Beirut, Department of Biology, Beirut, 1107 2020, Lebanon;5. Université Paris 5, Hôpital Cochin, Service de bactériologie, France |
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| Abstract: | Aldehyde oxidase (AO), a cytosolic molybdenum-containing hydroxylase, is predominantly active in liver and other tissues of mammalian species and involved in the metabolism of extensive range of aldehydes and nitrogen-containing compounds. A wide range of natural components including polyphenols are able to interfere with AO-catalyzed reactions. Polyphenols and flavonoids are one of the extensive secondary plant metabolites ubiquitously present in plants considered an important part of the human diet. The aim of the present study was to investigate inhibitory effect of selected phenolic compounds from three subclasses of aurone, flavanone and phenolic lactone compounds on the activity of AO, spectrophotometrically. AO enzyme was partially purified from liver of guinea pig. Then, inhibitory effects of 10 flavonoid compounds including 8 derivatives of 2-benzylidenebenzofuran-3(2H)-ones, as well as naringenin and ellagic acid on the activity of aldehyde oxidase were assessed compared with the specific inhibitor of AO, menadione. Among the phenolic compounds with inhibitory effects on the enzyme, ellagic acid (IC50 = 14.47 μM) was the most potent agent with higher inhibitory action than menadione (IC50 = 31.84 μM). The mechanisms by which flavonoid compounds inhibit AO activity have been also determined. The inhibitory process of the assessed compounds occurs via either a non-competitive or mixed mode. Although flavonoid compounds extensively present in the nature, mainly in dietary regimen, aurones with promising biological properties are not widely distributed in nature, so synthesis of aurone derivatives is of great importance. Additionally, aurones seem to provide a promising scaffold in medicinal chemistry for the skeleton of new developing drugs, so the results of the current study can be valuable in order to better understanding drug–food as well as drug–drug interaction and also appears to be worthwhile in drug development strategies. |
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| Keywords: | Aldehyde oxidase Polyphenols Aurones Food constituents Drug interaction Flavonoids |
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