期刊
JOURNAL OF FUNCTIONAL FOODS
卷 18, 期 -, 页码 235-243出版社
ELSEVIER
DOI: 10.1016/j.jff.2015.07.006
关键词
Rubus chingii Hu; Flavonoid glycosides; Tiliroside; Anti-inflammation; MAPK; Macrophages
Rubus chingii Hu has been used as a functional food for a long time. This work was aimed to identify the anti-inflammatory ingredients from R. chingii by an activity-guided isolation. The ethanol extracts of R. chingii were partitioned into petroleum ether, ethyl acetate, butanol and water fractions, and the ethyl acetate fraction exhibited excellent anti-inflammatory activity. Five flavonoid glycosides were isolated from the ethyl acetate fraction based on anti-inflammatory assay-guided purification, which were identified as quercitrin, hyperoside, tiliroside, astragalin and kaempferol 3-rutinoside. The inhibitory effects of extract fractions and compounds on NO production in LPS-stimulated macrophage RAW 264.7 cells were evaluated. The five flavonoid glycosides displayed different degrees of anti-inflammatory activity, among which tiliroside showed stronger activity than others. Further analysis showed that the anti-inflammatory activity of tiliroside might be exerted through inhibiting the activation of ERK and JNK to decrease NO and pro-inflammatory cytokines (TNF-alpha, iNOS and IL-6) production. (C) 2015 Elsevier Ltd. All rights reserved.
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