4.7 Article

Polyacetylene (9Z,16S)-16-hydroxy-9,17-octadecadiene-12,14-diynoic acid in Dendropanax morbifera leaves

Journal

FOOD BIOSCIENCE
Volume 40, Issue -, Pages -

Publisher

ELSEVIER
DOI: 10.1016/j.fbio.2021.100878

Keywords

Dendropanax morbifera; Triglyceride biosynthesis; Polyacetylene derivatives

Funding

  1. Korea Research Institute of Bioscience and Biotechnology Research Initiative Program
  2. Cooperative Research Program for Agriculture Science and Technology Development of the Rural Development Administration [PJ01420404]
  3. Basic Science Research Program through the National Research Foundation of Korea (NRF) - Ministry of Science, ICT & Future Planning of Republic of Korea [NRF-2020R1C1C1013934, NRF-2020R1C1C1011146]

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Extracts from Dendropanax morbifera leaves showed strong inhibitory activity against triglyceride biosynthesis. Through bioactivity-guided fractionation, three polyacetylene derivatives were identified as the active compounds. The study aimed to protect the active ingredients in the development and distribution of functional foods containing D. morbifera.
Dendropanax morbifera extracts were obtained from three different tissues: the heartwood, stem bark, and leaves. The 95% ethanol extract from leaf showed the strongest inhibitory activity (88% inhibition at 50 mu g/mL with HepG2 cells) against triglyceride (TG) biosynthesis. Bioactivity-guided fractionation and metabolite investigation of the leaf extracts resulted in the separation and identification of three polyacetylene derivatives that inhibited newly synthesized TG in HepG2 cells. A method for the profile and contents analyses of the leaf extracts were measured using QTOF-MS with a charged aerosol detector (CAD), including (9Z,16S)-16-hydroxy-9,17-octadecadiene-12,14-diynoic acid (1), which was decomposed during the temperature and storage studies. All metabolites decomposed at different temperatures, especially the polyacetylene, which was rapidly oxidized when the isolated form was exposed to air. However, it was fairly stable in the extract at low temperature <-20 degrees C. The aim of this study was to provide a way to protect the active ingredients in the process of developing and distributing functional foods containing D. morbifera. The application of this quality control/quality assurance step may improve the chemistry, manufacturing, and control for raw materials.

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