Han, Eun Hye Lim, Mi Kyung Lee, Sang Ho Kim, Hyoung Ja Hwang, Dahyun 2024-01-19T21:34:26Z 2024-01-19T21:34:26Z 2021-09-04 2018-10 1226-7708 https://pubs.kist.re.kr/handle/201004/120873 In this study, synergistic hypoudpricemic activities between ethanol extract of Aster glehni (AG) and vitamin B-6 were investigated in vitro and in vivo. Xanthine oxidase inhibitory activities in the different parts, leaf, stem, and flower, during spring and autumn were compared. In addition, to improve hypouricemic activity, two chemicals (AG extract and vitamins) were mixed and measured inhibitory activity of xanthine oxidase. As a result, autumn leaf AG extracts showed the most effective xanthine oxidase inhibitory activity and we named autumn leaf AG extracts as AG-D006. In synergistic study, AG-D006 with vitamin B-6 showed significantly increased inhibitory activity on xanthine oxidase. AG-D006 with vitamin B-6 also showed significantly reduced uric acid level in hyperuricemic rats in vivo. In conclusion, AG-D006 with vitamin B-6 might be used functional foods in reducing serum uric acid level in gout. English KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST GOUT HYPERURICEMIA RISK EPIDEMIOLOGY ANTIOXIDANT MORTALITY Synergic effect in the reduction of serum uric acid level between ethanol extract of Aster glehni and vitamin B-6 Article 10.1007/s10068-018-0394-1 1 FOOD SCIENCE AND BIOTECHNOLOGY, v.27, no.5, pp.1439 - 1444 FOOD SCIENCE AND BIOTECHNOLOGY 27 5 1439 1444 scie scopus kci 000446317700023 2-s2.0-85048288668 Food Science & Technology Food Science & Technology Article GOUT HYPERURICEMIA RISK EPIDEMIOLOGY ANTIOXIDANT MORTALITY Aster glehni Vitamin B-6 Xanthine oxidase Hyperuricemic Synergism