Identification of Xanthine Oxidase Inhibiting Fractions Containing Low-Molecular-Weight Melanoidins Obtained from Lightly Roasted Barley Products
Abstract
Lightly roasted barley flour exhibits xanthine oxidase (XO) inhibitory activity despite containing negligible amounts of pyrogallol, which has been identified as a potent XO inhibitor in highly roasted barley tea. This study aimed to identify the XO-inhibitory compounds responsible for this activity. Assay-guided fractionation of lightly roasted barley extract using octadecyl silica gel (ODS) revealed that the active fractions were not attributable to pyrogallol. Two-dimensional fractionation of the extract from roasted bran part of barley identified fractions II-8-6 and II-8-7 as the principal active fractions under light roasting conditions (180°C). Instrumental analyses (UV-VIS, IR, NMR, and MS) indicated that these fractions contained low-molecular-weight (LMW) melanoidins as active compounds. Supporting this, the thermal reaction products of glucose and glutamine, the most abundant reducing sugar and amino acid in barley bran, respectively, exhibited XO inhibitory activity when heated at 160–180°C. This study is the first to suggest that LMW melanoidins may possess XO-inhibitory activity.
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BibTeX
@misc{okubo2026identification,
title = {{Identification of Xanthine Oxidase Inhibiting Fractions Containing Low-Molecular-Weight Melanoidins Obtained from Lightly Roasted Barley Products}},
author = {Karin Okubo and Kazumi Kameda and Akiko Masuda and Toshiya Masuda},
howpublished = {ChemRxiv},
year = {2026},
month = sep,
doi = {10.26434/chemrxiv.15008302/v1},
url = {https://chemrxiv.org/doi/full/10.26434/chemrxiv.15008302/v1},
note = {CC BY},
}
RIS
TY - UNPB
TI - Identification of Xanthine Oxidase Inhibiting Fractions Containing Low-Molecular-Weight Melanoidins Obtained from Lightly Roasted Barley Products
AU - Karin Okubo
AU - Kazumi Kameda
AU - Akiko Masuda
AU - Toshiya Masuda
PY - 2026
DA - 2026/09/04
PB - ChemRxiv
DO - 10.26434/chemrxiv.15008302/v1
UR - https://chemrxiv.org/doi/full/10.26434/chemrxiv.15008302/v1
AB - Lightly roasted barley flour exhibits xanthine oxidase (XO) inhibitory activity despite containing negligible amounts of pyrogallol, which has been identified as a potent XO inhibitor in highly roasted barley tea. This study aimed to identify the XO-inhibitory compounds responsible for this activity. Assay-guided fractionation of lightly roasted barley extract using octadecyl silica gel (ODS) revealed that the active fractions were not attributable to pyrogallol. Two-dimensional fractionation of the extract from roasted bran part of barley identified fractions II-8-6 and II-8-7 as the principal active fractions under light roasting conditions (180°C). Instrumental analyses (UV-VIS, IR, NMR, and MS) indicated that these fractions contained low-molecular-weight (LMW) melanoidins as active compounds. Supporting this, the thermal reaction products of glucose and glutamine, the most abundant reducing sugar and amino acid in barley bran, respectively, exhibited XO inhibitory activity when heated at 160–180°C. This study is the first to suggest that LMW melanoidins may possess XO-inhibitory activity.
ER -