Screening of Xanthine Oxidase Inhibitors from Lactic Acid Bacteria Metabolites

被引：0

作者：

Cui F. ^{[1
]}

Han Y. ^{[1
]}

Li T. ^{[2
]}

Zhao G. ^{[1
]}

Li J. ^{[1
]}

Lin H. ^{[3
]}

Lao M. ^{[4
]}

Yu J. ^{[5
]}

Guo X. ^{[6
]}

Wang H. ^{[7
]}

机构：

[1] National and Local Joint Engineering Research Center of Storage, Processing and Safely Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Liaoning, Jinzhou

[2] College of Life Science, Dalian Minzu University, Liaoning, Dalian

[3] College of Food Science and Engineering, Ocean University of China, Shandong, Qingdao

[4] Zhejiang Xingye Group Limited, Zhejiang, Zhoushan

[5] Rongcheng Taixiang Food Co. Ltd., Shandang, Rongcheng

[6] Shandong Meijia Group Co. Ltd., Shandong, Rizhao

[7] Penglai Jinglu Fishery Co. Ltd., Shandong, Yantai

来源：

Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 08期

关键词：

inhibitor; lactic acid bacteria; molecular docking; xanthine oxidase (XOD);

D O I：

10.16429/j.1009-7848.2022.08.002

中图分类号：

学科分类号：

摘要：

Lactic acid bacteria and their metabolites are widely used because of their natural, good antibacterial activity Lactic acid bacteria and their metabolites are widely used because of their natural， good antibacterial activity and safety. However， there are few reports on screening xanthine oxidase (XOD) inhibitors from the metabolites of lactic acid bacteria. In this paper， molecular docking technology and high performance liquid chromatography (HPLC) technology were combined to screen XOD inhibitors in metabolites of lactic acid bacteria. The results showed that the metabolites of five strains of lactic acid bacteria had strong inhibitory effect on XOD. Further experiments showed that the organic acids in the supernatant inhibited XOD. Molecular docking technology was used to dock the organic acids in the metabolites with XOD， and four of them were selected to verify their inhibitory effect on XOD. The results showed that dihydrocaffeic acid (DHCA)， 16-hydroxyhexadecanoic acid and dodecanedioic acid (DDA) and 4-dodecylbenzenesulfonic acid had different degrees of inhibition on XOD， and 16-hydroxyhexadecanoic acid showed a strong inhibition effect on XOD. © 2022 Chinese Institute of Food Science and Technology. All rights reserved.

引用

页码：11 / 21

页数：10

共 31 条

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