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Literature summary extracted from

  • Pirouzpanah, S.; Hanaee, J.; Razavieh, S.V.; Rashidi, M.R.
    Inhibitory effects of flavonoids on aldehyde oxidase activity (2009), J. Enzyme Inhib. Med. Chem., 24, 14-21.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
1.2.3.1 menadione inhibitory versus substrates vanillin and phenanthridine, activating versus substrate xanthine Cavia porcellus

Inhibitors

EC Number Inhibitors Comment Organism Structure
1.2.3.1 (+)-catechin
-
 Cavia porcellus
1.2.3.1 (-)-epicatechin
-
 Cavia porcellus
1.2.3.1 hesperetin
-
 Cavia porcellus
1.2.3.1 menadione inhibitory versus substrates vanillin and phenanthridine, activating versus substrate xanthine Cavia porcellus
1.2.3.1 additional information oxidation of vanillin is more sensitive to inhibition by flavonoids than that of phenanthridine. A rather plan structure is essential for a potent inhibitory effect and substitution by sugar moieties reduces the inhibitory effects Cavia porcellus
1.2.3.1 morin
-
 Cavia porcellus
1.2.3.1 myricetin inhibition of both aldehyde oxidase and xanthine oxidase Cavia porcellus
1.2.3.1 naringenin
-
 Cavia porcellus
1.2.3.1 quercetin inhibition of both aldehyde oxidase and xanthine oxidase Cavia porcellus
1.2.3.1 taxifolin
-
 Cavia porcellus

Organism

EC Number Organism UniProt Comment Textmining
1.2.3.1 Cavia porcellus
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
1.2.3.1 partial Cavia porcellus

Source Tissue

EC Number Source Tissue Comment Organism Textmining
1.2.3.1 liver
-
 Cavia porcellus
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.2.3.1 phenanthridine + H2O + O2 oxidation of vanillin is more sensitive to inhibition by flavonoids than that of phenanthridine Cavia porcellus 6-phenantridone + H2O2
-
 ?
1.2.3.1 vanillin + H2O + O2 oxidation of vanillin is more sensitive to inhibition by flavonoids than that of phenanthridine Cavia porcellus vanillic acid + H2O2
-
 ?
1.2.3.1 xanthine + H2O + O2
-
 Cavia porcellus ? + H2O2
-
 ?

IC50 Value

EC Number IC50 Value IC50 Value Maximum Comment Organism Inhibitor Structure
1.2.3.1 0.0004
-
 substrate vanillin, pH 7.0, 37°C Cavia porcellus quercetin
1.2.3.1 0.0004
-
 substrate vanillin, pH 7.0, 37°C Cavia porcellus menadione
1.2.3.1 0.0004
-
 substrate vanillin, pH 7.0, 37°C Cavia porcellus myricetin
1.2.3.1 0.0004
-
 substrate xanthine, pH 7.0, 37°C Cavia porcellus myricetin
1.2.3.1 0.0007
-
 substrate phenanthridine, pH 7.0, 37°C Cavia porcellus quercetin
1.2.3.1 0.0007
-
 substrate xanthine, pH 7.0, 37°C Cavia porcellus quercetin
1.2.3.1 0.0019
-
 substrate phenanthridine, pH 7.0, 37°C Cavia porcellus menadione
1.2.3.1 0.0021
-
 substrate phenanthridine, pH 7.0, 37°C Cavia porcellus myricetin
1.2.3.1 0.0025
-
 substrate vanillin, pH 7.0, 37°C Cavia porcellus (+)-catechin
1.2.3.1 0.0034
-
 substrate vanillin, pH 7.0, 37°C Cavia porcellus naringenin
1.2.3.1 0.0037
-
 substrate vanillin, pH 7.0, 37°C Cavia porcellus morin
1.2.3.1 0.0041
-
 substrate vanillin, pH 7.0, 37°C Cavia porcellus taxifolin
1.2.3.1 0.0043
-
 substrate vanillin, pH 7.0, 37°C Cavia porcellus hesperetin
1.2.3.1 0.0057
-
 substrate vanillin, pH 7.0, 37°C Cavia porcellus (-)-epicatechin
1.2.3.1 0.0061
-
 substrate phenanthridine, pH 7.0, 37°C Cavia porcellus (-)-epicatechin
1.2.3.1 0.0061
-
 substrate phenanthridine, pH 7.0, 37°C Cavia porcellus (+)-catechin
1.2.3.1 0.0069
-
 substrate xanthine, pH 7.0, 37°C Cavia porcellus morin
1.2.3.1 0.0088
-
 substrate phenanthridine, pH 7.0, 37°C Cavia porcellus naringenin
1.2.3.1 0.0098
-
 substrate phenanthridine, pH 7.0, 37°C Cavia porcellus hesperetin
1.2.3.1 0.0147
-
 substrate phenanthridine, pH 7.0, 37°C Cavia porcellus taxifolin
1.2.3.1 0.0251
-
 substrate xanthine, pH 7.0, 37°C Cavia porcellus naringenin
1.2.3.1 0.0266
-
 substrate xanthine, pH 7.0, 37°C Cavia porcellus hesperetin
1.2.3.1 0.0285
-
 substrate xanthine, pH 7.0, 37°C Cavia porcellus taxifolin
1.2.3.1 0.0301
-
 substrate phenanthridine, pH 7.0, 37°C Cavia porcellus morin
1.2.3.1 0.0592
-
 substrate xanthine, pH 7.0, 37°C Cavia porcellus (-)-epicatechin
1.2.3.1 0.0709
-
 substrate xanthine, pH 7.0, 37°C Cavia porcellus (+)-catechin