title: Mechanism of action and interactions between xanthine oxidase inhibitors derived from natural sources of chlorogenic and ferulic acids.
abstract: The aim of this study was to estimate the phenolic composition and xanthine oxidase (XO) inhibitory activity of green coffee beans (GCB) and wholemeal wheat flour (WF). Additionally, the type and strength of interaction (expressed as the combination index, CI) and mode of XO inhibition were analyzed. The major phenolic in GCB was 5-caffeoylquinic acid (39.92mg/g dw). The main phenolic acids in WF were trans- and cis-ferulic acids (257 and 165.57mg/100g dw, respectively). Both ferulic and chlorogenic acids individually inhibited XO, and for their combination moderate synergism was found. Buffer extractable compounds from GCB and WF demonstrated slight synergism (CI=0.92), while potentially bioaccessible and bioavailable compounds acted synergistically (CI=0.43 and 0.54, respectively). Buffer-extractable and potentially bioavailable phytochemicals from GCB acted uncompetitively, whereas potentially bioaccessible compounds acted as noncompetitive XO inhibitors. The addition of 3-5% of GCB to wheat bread significantly increased XO-inhibitory activity.
authors.affiliation: Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. Electronic address: urszula.gawlik@up.lublin.pl.
authors.forename: Urszula
authors.initials: U
authors.lastname: Gawlik-Dziki
authors.affiliation: Department of Thermal Technology, University of Life Sciences, Doświadczalna Str. 44, 20-280 Lublin, Poland. Electronic address: dariusz.dziki@up.lublin.pl.
authors.forename: Dariusz
authors.initials: D
authors.lastname: Dziki
authors.affiliation: Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. Electronic address: michal.swieca@up.lublin.pl.
authors.forename: Michał
authors.initials: M
authors.lastname: Świeca
authors.affiliation: Chair and Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki Str. 1, 20-093 Lublin, Poland. Electronic address: renatanowak@um.lublin.pl.
authors.forename: Renata
authors.initials: R
authors.lastname: Nowak
mesh_terms: D002726:Chlorogenic Acid / Q000494:pharmacology*; D003069:Coffee / Q000737:chemistry*; D003373:Coumaric Acids / Q000494:pharmacology*; D004791:Enzyme Inhibitors / Q000494:pharmacology*; D005433:Flour / Q000032:analysis; D012639:Seeds / Q000737:chemistry; D014908:Triticum / Q000737:chemistry*; D014969:Xanthine Oxidase / Q000037:antagonists & inhibitors*
chemical_list: D003069:Coffee; D003373:Coumaric Acids; D004791:Enzyme Inhibitors; D002726:Chlorogenic Acid; C004999:ferulic acid; D014969:Xanthine Oxidase
keywords: Green coffee; Interactions; Wholemeal wheat flour; Xanthine oxidase inhibitors