Conjugate Position of Glucuronide and Sulfate in Piceatannol Derivatives Affects the Stability and Hydrolytic Resistance of the Conjugate in Biological Matrices

IF 6.2 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of Agricultural and Food Chemistry Pub Date : 2024-12-22 DOI:10.1021/acs.jafc.4c08072
Miyu Nishikawa, Mai Nakayama, Keisuke Fukaya, Daisuke Urabe, Shinichi Ikushiro
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Abstract

Piceatannol, a stilbene compound, undergoes a comprehensive phase II metabolism mediated by UDP-glucuronosyltransferases (UGTs) and sulfotransferases (SULTs) in humans. Despite their well-documented beneficial effects on health, their detailed pharmacokinetic fate, including the metabolite structure and properties, is poorly understood. Thus, we determined the structure of seven glucuronides and six sulfates transformed from piceatannol and its methylated derivatives in recombinant yeast cells expressing UGTs or SULTs. We evaluated their properties in human and rat plasma samples. The conjugate that was substituted at the 3′- or 4′-catecholic hydroxy moiety exhibited increased stability. The sulfatase-mediated hydrolysis assay results in incomplete digestion or compound degradation of certain sulfates, suggesting a potential risk of underestimation by using indirect quantification methods. These findings emphasize the importance of an authentic standard for accurate pharmacokinetic studies of phase II metabolites that will be useful for understanding the mechanisms underlying the functional contribution of piceatannol in the body.

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吡杉醇衍生物中葡萄糖醛酸酯和硫酸盐的共轭位置影响其在生物基质中的稳定性和抗水解能力
皮杉醇是一种二苯乙烯化合物,在人体中经历由udp -葡萄糖醛酸转移酶(UGTs)和硫转移酶(SULTs)介导的全面II期代谢。尽管它们对健康的有益作用得到了充分的证明,但它们详细的药代动力学命运,包括代谢物的结构和性质,却知之甚少。因此,我们在表达UGTs或SULTs的重组酵母细胞中确定了由皮皮杉醇及其甲基化衍生物转化的7种葡萄糖醛酸酯和6种硫酸盐的结构。我们在人类和大鼠血浆样本中评估了它们的特性。在3′或4′-儿茶酚羟基部分被取代的共轭物表现出更高的稳定性。硫酸盐酶介导的水解实验导致某些硫酸盐的不完全消化或化合物降解,表明使用间接定量方法存在低估的潜在风险。这些发现强调了对II期代谢物进行准确药代动力学研究的真实标准的重要性,这将有助于理解皮杉醇在体内功能贡献的机制。
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来源期刊
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
期刊介绍: The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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