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KMID : 0380619920240060558
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 6 p.558 ~ p.562
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Structure and Isolation of Xanthine Oxidase Inhibitor from Oolong Tea
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김원극/Kim, Won Keuk
권익부/안봉전/최청/최장윤/Kwon, Ik Boo/An, Bong Jeun/Choi, Cheong/Choi, Jang Youn
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Abstract
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Xanthine oxidase involved in pruine metabolism oxidizes hypoxanthine to xanthine and xanthine to uric acid. The derangement of pruine metabolism results in gout that associates painful deposit of monosodium urate in the cartilage of joints. In the continuous study for natural compound, six flavan-3-ols have been isolated from the leaves of Oolong tea. The structures of procyanidin B-1, B-3, procyanidin B-3-3-O-rhamnose, procyanidin B-1-3-O-gallate, (-)-epicatechin, (- )-epicatechin-3-O-gallate were established by NMR and their inhibitory effect on xanthine oxidase activity was investigated. Flavan-3-ols containing the gallate had a high inhibitory capacity. Procyanidin B-1-3-O-gallate showed complete inhibition at 50 μM and inhibited on the xanthine oxidase competitively.
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