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Relative inhibitory potencies of flavonoids on 12-lipoxygenase of fish gill

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Lipids

Abstract

The relative efficacy of 10 flavonoid compounds and some common antioxidants in inhibiting 12-lipoxygenase of fish gill was determined. Lipoxygenase activity was measured by oxygen consumption with polarography and formation of hydroxy fatty acid using thin layer chromatography with autoradiography. Generally, the inhibition of 12-lipoxygenase by flavonoids was noncompetitive. The lipoxygenase product pattern did not change in the presence of flavonoids. Fisetin (3,3′,4′,7-tetrahydroxyflavone) and quercetin (3,3′,4′,5,7-pentahydroxyflavone) were the most potent inhibitors of 12-lipoxygenase, with IC50's of 0.25 and 0.4 μM respectively. These were compared with IC50's values of 5, 1000 μM for BHA (t-butylhydroxyanisole) and BHT (t-butylhydroxytoluene) respectively. Possible inhibitory mechanisms and relationships between flavonoid structure and inhibitory potencies are discussed.

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Abbreviations

BHA:

t-butylhydroxyanisole

BHT:

t-butylhydroxytolune

ETYA:

eicosatetrahynoic acid

GSH:

glutathione

NDGA:

nordihydroguaiaretic acid

PG:

propyl gallate

TLC:

thin layer chromatography

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Authors and Affiliations

  1. Lipid Research Laboratory, Institute of Food Science, Cornell University, 14853, Ithaca, NY

    R. J. Hsieh, J. B. German & J. E. Kinsella

Authors
  1. R. J. Hsieh
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  2. J. B. German
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  3. J. E. Kinsella
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Hsieh, R.J., German, J.B. & Kinsella, J.E. Relative inhibitory potencies of flavonoids on 12-lipoxygenase of fish gill. Lipids 23, 322–326 (1988). https://doi.org/10.1007/BF02537342

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  • DOI: https://doi.org/10.1007/BF02537342

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