Three-Dimensional Quantitative Structure and Activity Relationship of Flavones on Their Hypochlorite Scavenging Capacity.


Journal

Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755

Informations de publication

Date de publication:
20 Jul 2022
Historique:
pubmed: 12 7 2022
medline: 22 7 2022
entrez: 11 7 2022
Statut: ppublish

Résumé

Flavonoids, a class of polyphenolic substances widely present in the plant realm, are considered as ideal hypochlorite scavengers. However, to our knowledge, little study has focused on the structure-activity relationship between flavonoids and hypochlorite scavenging capacity. Herein, we report for the first time the three-dimensional quantitative structure and activity relationship (3D-QSAR) combined with comparative molecular field analysis (CoMFA) and comparative molecular similarity indices analysis (CoMSIA). Four models derived from CoMFA and CoMSIA with different combinations of descriptors were built and compared; the CoMFA model, which included both steric and electrostatic fields, showed great potential (

Identifiants

pubmed: 35815596
doi: 10.1021/acs.jafc.2c03860
doi:

Substances chimiques

Flavones 0
Flavonoids 0
Hypochlorous Acid 712K4CDC10

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

8799-8807

Auteurs

Xin Yang (X)

Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of Singapore.

Tian Wang (T)

Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543, Singapore.

Petar Žuvela (P)

Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543, Singapore.

Mingtai Sun (M)

School of Environmental Science and Engineering, Guangdong University of Petrochemical Technology, Maoming, Guangdong 525000, People's Republic of China.

Chunyuhang Xu (C)

Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of Singapore.

Hongling Zheng (H)

Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of Singapore.

Xiang Wang (X)

Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of Singapore.

Linzhi Jing (L)

National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, People's Republic of China.

Ke Du (K)

Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of Singapore.

Suhua Wang (S)

School of Environmental Science and Engineering, Guangdong University of Petrochemical Technology, Maoming, Guangdong 525000, People's Republic of China.

Ming Wah Wong (MW)

Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543, Singapore.

Dejian Huang (D)

Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of Singapore.
National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, People's Republic of China.

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Classifications MeSH