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Effects of flavonoids on xanthine oxidation as well as on cytochrome c reduction by milk xanthine oxidase

Effects of flavonoids on xanthine oxidation as well as on cytochrome c reduction by milk xanthine oxidase

Journal of Nutritional Science and Vitaminology 32(6): 635-642

That flavonoids inhibit xanthine oxidase from cow milk was confirmed by measuring oxygen consumption with an oxygen electrode. In contrast, flavonoids did not inhibit glucose oxidase, another oxygen consuming enzyme. Among the flavonoids tested, quercetin, kaempferol, myricetin, chrysin, quercitrin, and morin were potent inhibitors of xanthine oxidase; their inhibition rates (%) were 80, 70, 69, 62, 59, and 51 at 100 microM (except chrysin at 50 microM), respectively. The xanthine oxidase-inhibiting activities of the flavonoids were not always well correlated with the suppressive activities of the flavonoids on cytochrome c reduction by a xanthine-xanthine oxidase system. The inhibition of xanthine oxidase by quercetin was not affected by cupric ion. The partition rates of the flavonoids between n-butanol and a buffer solution seemed to account for some of the inhibition.

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Accession: 001580884

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PMID: 3035152

DOI: 10.3177/jnsv.32.635

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