BRENDA - Enzyme Database

Inhibitory effects of flavonoids on aldehyde oxidase activity

Pirouzpanah, S.; Hanaee, J.; Razavieh, S.V.; Rashidi, M.R.; J. Enzyme Inhib. Med. Chem. 24, 14-21 (2009)

Data extracted from this reference:

Activating Compound
EC Number
Activating Compound
Commentary
Organism
Structure
1.2.3.1
menadione
inhibitory versus substrates vanillin and phenanthridine, activating versus substrate xanthine
Cavia porcellus
Inhibitors
EC Number
Inhibitors
Commentary
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
Primary Accession No. (UniProt)
Commentary
Textmining
1.2.3.1
Cavia porcellus
-
-
-
Purification (Commentary)
EC Number
Commentary
Organism
1.2.3.1
partial
Cavia porcellus
Source Tissue
EC Number
Source Tissue
Commentary
Organism
Textmining
1.2.3.1
liver
-
Cavia porcellus
-
Substrates and Products (Substrate)
EC Number
Substrates
Commentary Substrates
Literature (Substrates)
Organism
Products
Commentary (Products)
Literature (Products)
Organism (Products)
Reversibility
1.2.3.1
phenanthridine + H2O + O2
oxidation of vanillin is more sensitive to inhibition by flavonoids than that of phenanthridine
699237
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
699237
Cavia porcellus
vanillic acid + H2O2
-
-
-
?
1.2.3.1
xanthine + H2O + O2
-
699237
Cavia porcellus
? + H2O2
-
-
-
?
IC50 Value
EC Number
IC50 Value
IC50 Value Maximum
Commentary
Organism
Inhibitor
Structure
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; substrate xanthine, pH 7.0, 37°C
Cavia porcellus
myricetin
1.2.3.1
0.0004
-
substrate vanillin, pH 7.0, 37°C
Cavia porcellus
quercetin
1.2.3.1
0.0007
-
substrate phenanthridine, pH 7.0, 37°C; 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
(+)-catechin
1.2.3.1
0.0061
-
substrate phenanthridine, pH 7.0, 37°C
Cavia porcellus
(-)-epicatechin
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
Activating Compound (protein specific)
EC Number
Activating Compound
Commentary
Organism
Structure
1.2.3.1
menadione
inhibitory versus substrates vanillin and phenanthridine, activating versus substrate xanthine
Cavia porcellus
IC50 Value (protein specific)
EC Number
IC50 Value
IC50 Value Maximum
Commentary
Organism
Inhibitor
Structure
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; substrate xanthine, pH 7.0, 37°C
Cavia porcellus
myricetin
1.2.3.1
0.0004
-
substrate vanillin, pH 7.0, 37°C
Cavia porcellus
quercetin
1.2.3.1
0.0007
-
substrate phenanthridine, pH 7.0, 37°C; 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
(+)-catechin
1.2.3.1
0.0061
-
substrate phenanthridine, pH 7.0, 37°C
Cavia porcellus
(-)-epicatechin
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
Inhibitors (protein specific)
EC Number
Inhibitors
Commentary
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
Purification (Commentary) (protein specific)
EC Number
Commentary
Organism
1.2.3.1
partial
Cavia porcellus
Source Tissue (protein specific)
EC Number
Source Tissue
Commentary
Organism
Textmining
1.2.3.1
liver
-
Cavia porcellus
-
Substrates and Products (Substrate) (protein specific)
EC Number
Substrates
Commentary Substrates
Literature (Substrates)
Organism
Products
Commentary (Products)
Literature (Products)
Organism (Products)
Reversibility
1.2.3.1
phenanthridine + H2O + O2
oxidation of vanillin is more sensitive to inhibition by flavonoids than that of phenanthridine
699237
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
699237
Cavia porcellus
vanillic acid + H2O2
-
-
-
?
1.2.3.1
xanthine + H2O + O2
-
699237
Cavia porcellus
? + H2O2
-
-
-
?