1. Identification of Pyrogallol in the Ethyl Acetate-Soluble Part of Coffee as the Main Contributor to Its Xanthine Oxidase Inhibitory Activity
- Author
-
Toshiya Masuda and Sari Honda
- Subjects
0301 basic medicine ,medicine.drug_class ,roasted beans ,coffee ,Ethyl acetate ,01 natural sciences ,03 medical and health sciences ,chemistry.chemical_compound ,medicine ,Organic chemistry ,Xanthine oxidase ,pyrogallol ,IC50 ,Xanthine oxidase inhibitor ,Roasting ,chemistry.chemical_classification ,010405 organic chemistry ,Chemistry ,キサンチンオキシダーゼ ,food and beverages ,General Chemistry ,xanthine oxidase inhibitor ,コーヒー ,0104 chemical sciences ,焙煎豆 ,030104 developmental biology ,chlorogenic lactone ,Pyrogallol ,Polyphenol ,General Agricultural and Biological Sciences ,Lactone - Abstract
In this study, ethyl acetate-soluble parts of hot-water extracts from roasted coffee beans were found to demonstrate potent xanthine oxidase (XO) inhibition. The XO inhibitory activities and chlorogenic lactone contents (chlorogenic lactones have previously been identified as XO inhibitors in roast coffee) were measured for ethyl acetate-soluble parts prepared from coffee beans roasted to three different degrees. Although chlorogenic lactone contents decreased with higher degrees of roasting, the XO inhibitory activity did not decrease. These data led us to investigate new potent inhibitors present in these ethyl acetate-soluble extracts. Repeated assay-guided purifications afforded a highly potent XO inhibitor, which was eluted before chlorogenic lactones via medium-pressure chromatography using an octadecylsilica gel column. The obtained inhibitor was identified as pyrogallol (1,2,3-trihydroxybenzene), which had an IC50 of 0.73 μmol L–1, much stronger than that of other related polyphenolic compounds. Q...
- Published
- 2016