Effect of soy sauce on serum uric acid levels in hyperuricemic rats and identification of flazin as a potent xanthine oxidase inhibitor

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 23, 2016, Pages 4725-4734

  Li, Huipin ^a,b   Zhao, Mouming ^a,b   Su, Guowan ^a,b   Lin, Lianzhu ^a,b   Wang, Yong ^c  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center   (China)

^c JINAN UNIVERSITY   (China)

Author keywords

flazin; hyperuricemia; soy sauce; xanthine oxidase; xanthine oxidase inhibitory activity

Indexed keywords

AROMATIC COMPOUNDS; BIOCHEMISTRY; BODY FLUIDS; FLAVONOIDS; KETONES; ORGANIC ACIDS; PHENOLS; PURIFICATION; QUENCHING; RATS;

FLAZIN; HYPERURICEMIA; INHIBITORY ACTIVITY; SOY SAUCE; XANTHINE OXIDASE;

HYDROGEN BONDS;

CARBOLINE DERIVATIVE; ENZYME INHIBITOR; FLAZIN; FURAN DERIVATIVE; OTERACIL; OTERACIL POTASSIUM; URIC ACID; XANTHINE OXIDASE;

ANALYSIS; ANIMAL; ANTAGONISTS AND INHIBITORS; BLOOD; BODY WEIGHT; CHEMICALLY INDUCED; DIET THERAPY; DRUG EFFECTS; HYPERURICEMIA; MALE; METABOLISM; MOLECULAR DOCKING; PRECLINICAL STUDY; PROCEDURES; SOY FOOD; SPRAGUE DAWLEY RAT;

ANIMALS; BODY WEIGHT; CARBOLINES; DRUG EVALUATION, PRECLINICAL; ENZYME INHIBITORS; FURANS; HYPERURICEMIA; MALE; MOLECULAR DOCKING SIMULATION; OXONIC ACID; RATS, SPRAGUE-DAWLEY; SOY FOODS; URIC ACID; XANTHINE OXIDASE;

EID: 84975129614     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b01094     Document Type: Article

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