Hybrid of Resveratrol and Glucosamine: An Approach To Enhance Antioxidant Effect against DNA Oxidation
作者:Liang-Liang Bao、Zai-Qun Liu
DOI:10.1021/acs.chemrestox.8b00136
日期:2018.9.17
Resveratrol exhibits various pharmacological activities, which are dependent upon phenolic hydroxyl groups. In this work, glucosamine, lipoic acid, or adamantanamine moiety was applied for attaching to ortho-position of hydroxyl group in resorcinol moiety of resveratrol (known as position-2). Antioxidant effects of the obtained hybrids were characterized using DNA oxidative systems mediated by •OH, Cu2+/glutathione (GSH), and 2,2′-azobis(2-amidinopropanehydrochloride) (AAPH), respectively. The glucosyl-appended imine and amine at position-2 of resveratrol were found to show higher inhibitory effects than other resveratrol derivatives against AAPH-induced DNA oxidation. The antioxidative effect was quantitatively expressed by stoichiometric factor (n, the number of radical-propagation terminated by one molecule of antioxidant). The stoichiometric factors of glucosyl-appended imine and amine of resveratrol increased to 4.74 (for imine) and 4.97 (for amine), respectively, higher than that of resveratrol (3.70) and glucoside of resveratrol (3.49). It was thereby concluded that the combination of resveratrol with glucosamine at position-2 represented a novel pathway for modifying resveratrol structure in the protection of DNA against peroxyl radical-mediated oxidation.
白藜芦醇表现出多种药理活性,这些活性依赖于酚羟基。本文中,采用氨基葡萄糖、脂肪酸或阿达曼酸基团与白藜芦醇的苯二酚部分中的羟基的邻位(即位置-2)结合。所获得混合物的抗氧化效果通过•OH、Cu2+/谷氨酰胺(GSH)和2,2'-二(2-氨基丙烷盐酸盐)(AAPH)介导的DNA氧化体系进行表征。发现位置-2附加氨基葡萄糖的亚胺和胺对AAPH诱导的DNA氧化显示出比其他白藜芦醇衍生物更强的抑制效果。抗氧化效果通过化学计量因子(n,指每个抗氧化剂分子终止的自由基传播数量)定量表达。白藜芦醇的氨基葡萄糖附加亚胺和胺的化学计量因子分别增加至4.74(亚胺)和4.97(胺),高于白藜芦醇(3.70)和白藜芦醇的葡萄糖苷(3.49)。因此可以得出结论,氨基葡萄糖与白藜芦醇在位置-2的结合代表了在保护DNA免受过氧基自由基介导的氧化损伤方面修改白藜芦醇结构的新途径。