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Food Chem. 2013 Jun 1;138(2-3):1551-6. doi: 10.1016/j.foodchem.2012.10.074. Epub 2012 Nov 12.

Inhibitory activity of Filipendula ulmaria constituents on recombinant human histidine decarboxylase.

Author information

1
School of Human Science and Environment, University of Hyogo, 1-1-12 Shinzaike honmachi, Himeji, Hyogo 670-0092, Japan. nitta@shse.u-hyogo.ac.jp

Abstract

Histidine decarboxylase (HDC) catalyses the formation of histamine, a bioactive amine. Agents that control HDC activity are beneficial for treating histamine-mediated symptoms, such as allergies and stomach ulceration. We searched for inhibitors of HDC from the ethyl acetate extract of the petal of Filipendula ulmaria, also called meadowsweet. Rugosin D, rugosin A, rugosin A methyl ester (a novel compound), and tellimagrandin II were the main components; these 4 ellagitannins exhibited a non-competitive type of inhibition, with K(i) values of approximately 0.35-1 μM. These K(i) values are nearly equal to that of histidine methyl ester (K(i)=0.46 μM), an existing substrate analogue inhibitor. Our results show that food products contain potent HDC inhibitors and that these active food constituents might be useful for designing clinically available HDC inhibitors.

PMID:
23411280
DOI:
10.1016/j.foodchem.2012.10.074
[Indexed for MEDLINE]

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