发现枸杞抗炎成分
  • 实验欲研究枸杞中活性物质;合成一组羟基肉桂酸酰胺(HCCA)化合物,包括反式咖啡酸、反式阿魏酸和3,4-二羟基苯甲酸;作为鉴定枸杞活性成分的结构参照。
  • 通过优化的LC-MS/ MS和NMR分析,从枸杞中鉴定出9种酰胺类化合物,其中7种是首次被鉴定出来,含有酪胺的酰胺化合物最多。
  • 利用体外模型研究这些化合物的抗炎特性;发现5种HCCA化合物可以抑制脂多糖引起的NO释放,且有效浓度较低。
  • 因此,上述成分可能是枸杞中的抗炎活性成分。
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Identification and Quantification of Potential Anti-inflammatory Hydroxycinnamic Acid Amides from Wolfberry

枸杞中潜在抗炎羟基肉桂酸酰胺的识别和量化

10.1021/acs.jafc.6b05136

2017-01-18, Article

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Wolfberry or Goji berry, the fruit of Lycium barbarum, exhibits health-promoting properties that leads to an extensive study of their active components. We synthesized a set of hydroxycinnamic acid amide (HCCA) compounds, including trans-caffeic acid, trans-ferulic acid, and 3,4-dihydroxyhydrocinnamic acid, with extended phenolic amine components as standards to identify and quantify the corresponding compounds from wolfberry and to investigate anti-inflammatory properties of these compounds using in vitro model. With optimized LC-MS/MS and NMR analysis, nine amide compounds were identified from the fruits. Seven of these compounds were identified in this plant for the first time. The amide compounds with a tyramine moiety were the most abundant. In vitro studies indicated that five HCCA compounds showed inhibitory effect on NO production inuded by lipopolysaccharides with IC50 less than 15.08 μM (trans-N-feruloyl dopamine). These findings suggested that wolfberries demonstrated anti-inflammatory properties.

First Authors:
Siyu Wang

Correspondence Authors:
Chi-Tang Ho

All Authors:
Siyu Wang,Joon Hyuk Suh,Xi Zheng,Yu Wang,Chi-Tang Ho

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