Molecular mechanism underlying the ability of caffeic acid to decrease uric acid levels in hyperuricemia rats. (June 2019)

• Record Type: Journal Article
• Authors: Wan, Yin; Wang, Fen; Zou, Bin; Shen, Yuefeng; Li, Yizhen; Zhang, Axi; Fu, Guiming
• Is Part Of: Journal of functional foods. Volume 57(2019)
• Page Start: 150
• Page End: 156
• Publication Date: 2019-06
• Subjects: Caffeic acid -- Uric acid transporters -- Xanthine oxidase; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2019.03.038
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: Caffeic acid could decrease serum uric acid levels in hyperuricemia rats. Reveal the mechanism of caffeic acid to reduce uric acid in vivo and in vitro. Caffeic acid could adjust the transcription levels of uric acid transporters. Caffeic acid could inhibit xanthine oxidase activity. Abstract: The mechanism underlying the reduction in uric acid levels in hyperuricemia rats by caffeic acid was investigated in this study. Different doses of caffeic acid (25, 50, and 100 mg/kg) were administered to hyperuricemia rats induced by the intraperitoneal injection of potassium oxonate. In vivo study showed that caffeic acid can down-regulate the transcription levels of URAT1 and GLUT9 mRNA and up-regulate the transcription levels of OAT1, UAT, and ABCG2 mRNA. In vitro study indicated caffeic acid competitively binds with xanthine oxidase to inhibit its activity, and the IC50 value was 53.45 µM. It was concluded that caffeic acid decreases serum uric acid levels in hyperuricemia rats by binding with xanthine oxidase and inhibiting its catalytic activity and by regulating the mRNA transcription of the renal uric acid transporters.