PEGylation of Chrysin Improves Its Water Solubility while Preserving the In Vitro Biological Activity

OGGERO, JULIA; GASSER, FÁTIMA B.; ZACARÍAS, SILVIA M.; BURNS, PATRICIA; BARAVALLE, MARÍA E.; RENNA, MARIA SOL; ORTEGA, HUGO H.; VAILLARD, SANTIAGO E.; VAILLARD, VICTORIA A.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

AMER CHEMICAL SOC

Año: 2023 vol. 71 p. 19817 - 19831

0021-8561

Chrysin is a natural flavonoid that despite having numerous biological properties, its therapeutic value is limited due to its very low solubility in aqueous media. In this work, chrysin was conjugated with methoxypolyethylene glycols (mPEGs) of different molecular weights (350, 500, 750, and 2000 g/mol), affording PEGylated chrysins with high yields and excellent purities. In all cases, an increase in the water solubility of the conjugates was observed, which was highest when 500 g/mol of mPEG was used in the PEGylation reaction. Furthermore, in aqueous solution, PEGylated chrysins formed aggregates of ellipsoid shape. Electrochemical studies showed that the redox properties were conserved after PEGylation. While in vitro antibacterial and antifungal studies probed that the intrinsic activity was conserved, in vitro antitumor activities against HepG2 (liver carcinoma cells) and PC3 (prostate cancer cell) showed that PEGylated chrysins retained the cytotoxic activity and the ability of induction of apoptosis for the evaluated human cancer cells.