Synergic effect in the reduction of serum uric acid level between ethanol extract of Aster glehni and vitamin B6

• Published in: Food science and biotechnology Vol. 27; no. 5; pp. 1439 - 1444
• Main Authors: Han, Eun Hye, Lim, Mi Kyung, Lee, Sang Ho, Kim, Hyoung Ja, Hwang, Dahyun
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.10.2018; Springer Nature B.V; 한국식품과학회
• Subjects: Aster glehnii; Autumn; blood serum; Chemical activity; Chemistry; Chemistry and Materials Science; enzyme inhibition; Ethanol; flowers; Food Science; functional foods; Functional foods & nutraceuticals; Gout; In vivo methods and tests; Kidney stones; Leaves; Nutrition; Organic chemistry; pyridoxine; rats; spring; synergism; Uric acid; Vitamin B6; Vitamins; Xanthine oxidase; 식품과학; Xanthine oxidase; Hyperuricemic; Synergism; Vitamin B
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-018-0394-1

In this study, synergistic hypoudpricemic activities between ethanol extract of Aster glehni (AG) and vitamin B 6 were investigated in vitro and in vivo. Xanthine oxidase inhibitory activities in the different parts, leaf, stem, and flower, during spring and autumn were compared. In addition, to improve hypouricemic activity, two chemicals (AG extract and vitamins) were mixed and measured inhibitory activity of xanthine oxidase. As a result, autumn leaf AG extracts showed the most effective xanthine oxidase inhibitory activity and we named autumn leaf AG extracts as AG-D006. In synergistic study, AG-D006 with vitamin B 6 showed significantly increased inhibitory activity on xanthine oxidase. AG-D006 with vitamin B 6 also showed significantly reduced uric acid level in hyperuricemic rats in vivo. In conclusion, AG-D006 with vitamin B 6 might be used functional foods in reducing serum uric acid level in gout.