UHPLC/TOFHRMS analysis and anti-inflammatory effect of leaf extracts from Zizyphus jujuba in LPS-stimulated RAW264.7 cells
H. Eo, Sun-Young Lee, G. Park
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Abstract
Zizyphus jujube is a plant in the buckthorn family (Rhamnaceae) that has been the subject of research into antibacterial, antifungal and anti-inflammatory properties of its fruit and seed. However, few studies have investigated its leaves. In this study, the anti-inflammatory activity of ZJL (an extract of Z. jujube leaf) was evaluated to verify its potential as an anti-inflammatory agent and SARS-CoV-2 medicine, using nitric oxide (NO) assay, RT-PCR, SDS-PAGE, Western blotting, and UHPLC/TOFHRMS analysis. We found that ZJL suppresed pro-inflammatory mediators such as NO, inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), and tumor necrosis factor α (TNF-α) in lipopolysaccharide (LPS)-induced RAW264.7 cells. ZJL acted by inhibiting NF-KB and MAPK signaling pathway activity. We also confirmed that ZJL contains a phenol compound and flavonoids with anti-inflammatory activity such as trehalose, maleate, epigallocatechin, hyperoside, catechin, 3-O-coumaroylquinic acid, rhoifolin, gossypin, kaempferol 3-neohesperidoside, rutin, myricitrin, guaiaverin, quercitrin, quercetin, ursolic acid, and pheophorbide a. These findings suggest that ZJL may have great potential for the development of anti-inflammatory drugs and vaccines via inhibition of NF‐ĸB and MAPK signaling in LPS-induced RAW264.7 cells. © Korean Society for Plant Biotechnology.
UHPLC/TOFHRMS分析酸枣叶提取物对lps刺激RAW264.7细胞的抗炎作用
Zizyphus枣是沙棘科(鼠李科)的一种植物,其果实和种子的抗菌、抗真菌和抗炎特性一直是研究的主题。然而,很少有研究调查它的叶子。本研究通过一氧化氮(NO)测定、RT-PCR、SDS-PAGE、Western blotting和UHPLC/TOFHRMS分析,对枣叶提取物ZJL的抗炎活性进行了评价,以验证其作为抗炎剂和SARS-CoV-2药物的潜力。我们发现ZJL可抑制脂多糖(LPS)诱导的RAW264.7细胞中NO、诱导型一氧化氮合酶(iNOS)、环氧合酶-2 (COX-2)和肿瘤坏死因子α (TNF-α)等促炎介质。ZJL通过抑制NF-KB和MAPK信号通路活性起作用。我们还证实ZJL含有一种酚类化合物和具有抗炎活性的黄酮类化合物,如海藻糖、马来酸、表没食子儿茶素、金丝桃苷、儿茶素、3- o -香豆素酰奎宁酸、葵花籽素、棉sypin、山奈酚3-新橙皮苷、芦丁、杨桃苷、愈创木苷、槲皮素、槲皮素、熊果酸。这些发现表明ZJL可能通过抑制lps诱导的RAW264.7细胞中的NF‐ĸB和MAPK信号通路,在抗炎药物和疫苗的开发中具有很大的潜力。©韩国植物生物技术学会。
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