Characterization of xanthine oxidase inhibitory activities of phenols from pickled radish with molecular simulation

Highlight

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  The 2,6-Dihydroxyacetophenone (DHAP), 4-Hydroxyphenethyl alcohol (4-HPEA), and 4-Hydroxybenzaldehyde (HBA) in pickled radish showed a good affinity for xanthine oxidase (XOD) in the molecular docking results.

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  DHAP, 4-HPEA and HBA inhibit in vitro XOD enzymatic activity by affecting secondary structure and hydrophobic groups, IC ₅₀ were: 1.24 ± 0.02 mM, 24.52 ± 0.8 mM, and 2.67 ± 0.9 µM, respectively.

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  DHAP, 4-HPEA and HBA reduce xanthine-induced high uric acid levels in BRL 3A cells by inhibiting XOD enzyme activity ( p < 0.05).

Abstract

Pickled radish is a general source of natural bioactive compounds that include phenols. Here, we used molecular docking, fluorescence quenching, circular dichroism spectroscopy and molecular dynamics simulations to identify potential inhibitors against xanthine oxidase from a library of pickled radish compounds. The most effective compounds were selected for validation through in vitro experiments including enzyme activity inhibition tests, and cell-based assays. Molecular docking results revealed that 2,6-Dihydroxyacetophenone, 4-Hydroxyphenethyl alcohol, and 4-Hydroxybenzaldehyde exhibited significant effects on xanthine oxidase inhibition. Three phenols have varying degrees of inhibition on xanthine oxidase, which is driven by hydrophobic interactions and hydrogen bonds and affects the secondary structure and hydrophobic homeostasis of xanthine oxidase. The stability of xanthine oxidase inhibition by three phenols was analyzed by molecular dynamics simulation. Finally, cellular experiments confirmed that three phenols reduced uric acid levels by inhibiting the xanthine oxidase enzyme activity of BRL 3A cells.