Abstract
This study was aimed to screen the effective xanthine oxidase (XO) inhibitors in dietary anthocyanins from purple sweet potato and decipher the underlying mechanisms in vitro. Inhibition kinetics demonstrated that anthocyanin-rich purple sweet potato extract (APSPE) has reversible and mixed inhibitory effect on XO. Among the four fractions purified from APSPE, the fraction with highly-acylated anthocyanins showed the most powerful inhibition on XO. Molecular docking results suggested that the inhibition mechanism is the insertion of anthocyanins into the hydrophobic pocket of XO by interacting with some amino acid residues. Fluorescence and CD spectroscopy results showed that the formation of anthocyanin-XO complex is the possible quenching mechanism, which changes the secondary structure of XO. The reaction is entropy-driven and endothermic, with hydrophobic interaction being the major driving force. This study indicates that the highly-acylated dietary anthocyanins of purple sweet potato would be a promising XO inhibitor in clinical treatment.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
