1Key Laboratory of Marine Drugs, Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, P.R. China
2State Key Laboratory of Biological Fermentation Engineering of Beer (In Preparation), Qingdao 266061, P.R. China
3State Key Laboratory of Biological Fermentation Engineering of Beer (In Preparation) and Key Laboratory of Marine Bioactive Substance, The First Institute of Oceanography, State Oceanic Administration, Qingdao 266061, P.R. China
*Corresponding author: Tel/Fax: +86 532 88967430; E-mail: miaojinlai@163.com
†These authors contributed equally to this work.
Hua Yin2
1Key Laboratory of Marine Drugs, Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, P.R. China
2State Key Laboratory of Biological Fermentation Engineering of Beer (In Preparation), Qingdao 266061, P.R. China
3State Key Laboratory of Biological Fermentation Engineering of Beer (In Preparation) and Key Laboratory of Marine Bioactive Substance, The First Institute of Oceanography, State Oceanic Administration, Qingdao 266061, P.R. China
*Corresponding author: Tel/Fax: +86 532 88967430; E-mail: miaojinlai@163.com
†These authors contributed equally to this work.
Jianjun Dong2
1Key Laboratory of Marine Drugs, Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, P.R. China
2State Key Laboratory of Biological Fermentation Engineering of Beer (In Preparation), Qingdao 266061, P.R. China
3State Key Laboratory of Biological Fermentation Engineering of Beer (In Preparation) and Key Laboratory of Marine Bioactive Substance, The First Institute of Oceanography, State Oceanic Administration, Qingdao 266061, P.R. China
*Corresponding author: Tel/Fax: +86 532 88967430; E-mail: miaojinlai@163.com
†These authors contributed equally to this work.
Lin Xiao1
1Key Laboratory of Marine Drugs, Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, P.R. China
2State Key Laboratory of Biological Fermentation Engineering of Beer (In Preparation), Qingdao 266061, P.R. China
3State Key Laboratory of Biological Fermentation Engineering of Beer (In Preparation) and Key Laboratory of Marine Bioactive Substance, The First Institute of Oceanography, State Oceanic Administration, Qingdao 266061, P.R. China
*Corresponding author: Tel/Fax: +86 532 88967430; E-mail: miaojinlai@163.com
†These authors contributed equally to this work.
Ge Liu1
1Key Laboratory of Marine Drugs, Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, P.R. China
2State Key Laboratory of Biological Fermentation Engineering of Beer (In Preparation), Qingdao 266061, P.R. China
3State Key Laboratory of Biological Fermentation Engineering of Beer (In Preparation) and Key Laboratory of Marine Bioactive Substance, The First Institute of Oceanography, State Oceanic Administration, Qingdao 266061, P.R. China
*Corresponding author: Tel/Fax: +86 532 88967430; E-mail: miaojinlai@163.com
†These authors contributed equally to this work.
Zhonghua Qian2
1Key Laboratory of Marine Drugs, Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, P.R. China
2State Key Laboratory of Biological Fermentation Engineering of Beer (In Preparation), Qingdao 266061, P.R. China
3State Key Laboratory of Biological Fermentation Engineering of Beer (In Preparation) and Key Laboratory of Marine Bioactive Substance, The First Institute of Oceanography, State Oceanic Administration, Qingdao 266061, P.R. China
*Corresponding author: Tel/Fax: +86 532 88967430; E-mail: miaojinlai@163.com
†These authors contributed equally to this work.
Jinlai Miao3
1Key Laboratory of Marine Drugs, Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, P.R. China
2State Key Laboratory of Biological Fermentation Engineering of Beer (In Preparation), Qingdao 266061, P.R. China
3State Key Laboratory of Biological Fermentation Engineering of Beer (In Preparation) and Key Laboratory of Marine Bioactive Substance, The First Institute of Oceanography, State Oceanic Administration, Qingdao 266061, P.R. China
*Corresponding author: Tel/Fax: +86 532 88967430; E-mail: miaojinlai@163.com
†These authors contributed equally to this work.
Hop (Humulus lupulus L.) flowers are widely used in the brewing industry and folk medicine. To study the antiallergic activity of hop flowers, the bioactivity-tailored isolation and detailed chemical characterization were used. The results showed that the active compounds are quercetin, rutin, kaempferol and isorhamnetin, which possessed hyaluronidase inhibitory activity in a concentration-dependent manner in vitro. Fluorescence and circular dichroism spectra were further employed to elucidate the interactions between these four bioactive compounds and hyaluronidase. The results revealed that these compounds could quench the intrinsic fluorescence, reduce the hydrophobicity and induce conformational changes of the hyaluronidase and therefore inhibit the catalytic activity of hyaluronidase. This study suggests that compounds from hop flowers are potential inhibitors of hyaluronidase, indicating a promising strategy for the development of natural antiallergic medicines or functional foods.
Keywords
Hop flowersHumulus lupulus LHyaluronidaseAntiallergic.
Full Article
Generated from XML file
Liu1, M., Yin2, H., Dong2, J., Xiao1, L., Liu1, G., Qian2, Z., & Miao3, J. (2013). Inhibition and Interaction with Hyaluronidase by Compounds from Hop (Humulus lupulus L) Flowers. Asian Journal of Chemistry, 25(18), 10262–10266. https://doi.org/10.14233/ajchem.2013.15260
