NDLI: The inhibitory kinetics and mechanism of dietary vitamins D<sub>3</sub> and B<sub>2</sub> on xanthine oxidase

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The inhibitory kinetics and mechanism of dietary vitamins D₃ and B₂ on xanthine oxidase

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Food & Function Vol - 7 Issue - 5

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The inhibitory kinetics and mechanism of dietary vitamins D₃ and B₂ on xanthine oxidase

Content Provider	Royal Society of Chemistry (RSC)
Author	Gong, Deming Liao, Yijing Lin, Suyun Zhang, Guowen
Copyright Year	2016
Abstract	Dietary guidelines to promote health are usually based on the patterns’ prediction on disease risk of foods and nutrients. Overactivity of xanthine oxidase (XO) is the underlying cause of gout. Herein, the inhibitory kinetics and mechanism of dietary vitamins D3 and B2 on XO were investigated by multispectroscopic methods and a molecular modeling technique. The results showed that vitamin D3 competitively inhibited XO with an inhibition constant of 26.93 ± 0.42 μM by inserting into the active cavity of XO interacting with the surrounding amino acid residues through hydrogen bond and van der Waals forces. Vitamin D3 bound to XO thereby induced the structural compactness of XO which in turn hindered the binding of substrate xanthine to cause the inhibition on XO. Vitamin B2 exhibited a mixed-type inhibition by binding to the vicinity of the active cavity with an inhibition constant of 37.76 ± 0.87 μM through hydrophobic interactions and a feeble hydrogen bond, and it induced the unfolding of the XO structure and an increase of the flexible loops (β-turns and random coils) which might move to cover the active pocket and reduce the binding of the substrate xanthine, and then lead to a lower catalytic activity of the enzyme. In addition, vitamins D3 and B2 showed a synergistic effect on inhibiting the activity of XO in a certain range of concentration. These findings may provide new insights into the inhibitory mechanism of vitamins D3 and B2 on XO and functional research of the vitamins in the supplementary treatment of gout.
Starting Page	2849
Ending Page	2861
Page Count	13
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	7
Issue Number	6
Journal	Food & Function
DOI	10.1039/c6fo00491a
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	XO Xanthine Oxidase Gout Molecular modelling Cholecalciferol Enzyme inhibitor Acid Hydrogen bond Van der Waals force Riboflavin Enzyme catalysis
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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