Avenanthramides as lipoxygenase inhibitors
Journal article, 2020

Avenanthramides (AVAs) present in oats are amides of anthranilic and cinnamic acids. AVAs are potent antioxidants and have anti-inflammatory properties. There are various potential mechanisms for their anti-inflammatory effects, including inhibition of lipoxygenases (LOX), which catalyse oxygenation of polyunsaturated fatty acids into potent signal molecules involved in inflammatory processes. In this study, AVAs were screened for LOX inhibition in vitro and structure-activity relationships were examined. Twelve different AVAs at 0.6 mM were tested as LOX inhibitors. The corresponding free cinnamic acids, the AVA analogue Tranilast® and the known LOX inhibitor trans-resveratrol were included for comparison. It was found that AVAs comprising caffeic or sinapic acid exhibited significant lipoxygenase inhibition (60–90%) (P < 0.05), whereas low or no inhibition was observed with AVAs containing p-coumaric or ferulic acid. No difference in inhibition was seen on comparing AVAs with their free corresponding cinnamic acids, which implies that the anthranilic acid part of the avenanthramide molecule does not affect inhibition. Trans-resveratrol showed inhibition, whereas no inhibition was seen for Tranilast® at the concentrations used in this study. This study suggests that aventahtramides comprising caffeic acid or sinapic acid partly exert their antioxidant and anti-inflammatory effects via lipoxygenase inhibition.

Antioxidant

Anthranilic acid

Cinnamic acid

Food analysis

Structure-activity relationship

Food science

Pharmaceutical science

Oats

Pharmaceutical chemistry

Phenol

Anti-inflammatory

Author

Rikard Landberg

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Swedish University of Agricultural Sciences (SLU)

Kerstin Sunnerheim

Mid Sweden University

Lena Dimberg

Swedish University of Agricultural Sciences (SLU)

Heliyon

2405-8440 (eISSN)

Vol. 6 6 e04304

Subject Categories

Food Science

Other Basic Medicine

Nutrition and Dietetics

DOI

10.1016/j.heliyon.2020.e04304

PubMed

32637696

More information

Latest update

1/29/2021