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

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

  • Food Sci Biotechnol. 2018 Jun 8;27(5):1439-1444. doi: 10.1007/s10068-018-0394-1.
Eun Hye Han 1,  Mi Kyung Lim 1,  Sang Ho Lee 1,  Hyoung Ja Kim 2,  Dahyun Hwang 3 4
Affiliations

Affiliations

  • 1 R&D Center, Koreaeundan, Seongnam, Gyeonggi 13207 Republic of Korea.
  • 2 2Molecular Recognition Research Center, Korea Institute of Science and Technology, Seoul, 02792 Republic of Korea.
  • 3 3Department of Biomedical Laboratory Science, College of Life and Health Sciences, Hoseo University, 20, Hoseo-ro 79 beon-gil, Baebang-eup, Asan-si, Chungcheongnam-do 31499 Republic of Korea.
  • 4 4The Research Institute for Basic Sciences, Hoseo University, Asan, Chungnam 31499 Republic of Korea.
PMID: 30319854 DOI: 10.1007/s10068-018-0394-1
Abstract

In this study, synergistic hypoudpricemic activities between ethanol extract of Aster glehni (AG) and vitamin B6 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 B6 showed significantly increased inhibitory activity on Xanthine Oxidase. AG-D006 with vitamin B6 also showed significantly reduced uric acid level in hyperuricemic rats in vivo. In conclusion, AG-D006 with vitamin B6 might be used functional foods in reducing serum uric acid level in gout.

Keywords

Aster glehni; Hyperuricemic; Synergism; Vitamin B6; Xanthine oxidase.

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