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首页> 美国卫生研究院文献>Food Science Nutrition >Chemical characterization of balloon flower (Platycodon grandiflorum) sprout extracts and their regulation of inflammatory activity in lipopolysaccharide‐stimulated RAW 264.7 murine macrophage cells
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Chemical characterization of balloon flower (Platycodon grandiflorum) sprout extracts and their regulation of inflammatory activity in lipopolysaccharide‐stimulated RAW 264.7 murine macrophage cells

机译：脂多糖刺激的RAW 264.7鼠巨噬细胞中桔梗花（Platycodon grandiflorum）新芽提取物的化学特性及其对炎症活性的调节

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The balloon flower (BF) is a potent natural source of phytochemical compounds and is associated with our health. The sprouting process is accompanied by significant changes in phytochemical compounds in comparison with their original plants. Even though many studies are conducted with BF, there are not yet reports of BF sprouts. In the present study, we determined the chemical composition and biological activity of BF sprouts that had been cultivated for 50 days. Kaempferol‐3‐O‐galactoside and 1‐O‐caffeoylquinic acid were identified as major components of whole BF sprouts. The leaves/stems of the sprouts had higher total phenolic and flavonoid contents and lower IC values in DPPH and ABTS scavenging assays than whole sprouts or roots. The roots of the sprouts had the highest polygalacin D content (1.44 mg/g). We also determined the effects of different parts of BF sprouts on RAW 264.7 macrophage cells. When these cells were stimulated with lipopolysaccharide (LPS), their nitrite and pro‐inflammatory cytokine production increased. BF sprouts suppressed the LPS‐induced production of nitrite, tumor necrosis factor‐α, and interleukin‐6 in a concentration‐dependent manner without causing any cytotoxic effects. Nitrite and pro‐inflammatory cytokine production were significantly inhibited by the roots and leaves/stems, respectively. The inhibitory effects of BF sprouts on LPS‐stimulated inflammatory responses in RAW 264.7 macrophage cells were associated with suppressed NF‐κB activation. These findings suggest that BF sprouts could be a valuable source of bioactive compounds and exert anti‐inflammatory effects due to their polygalacin D, deapi‐platycodin D and polyphenol content.
机译：桔梗花（BF）是植物化学成分的强大天然来源，与我们的健康息息相关。与原始植物相比，其发芽过程伴随着植物化学化合物的显着变化。尽管对高炉进行了许多研究，但尚未有高炉芽的报道。在本研究中，我们确定了已培养50天的高炉芽的化学成分和生物学活性。 Kaempferol-3-O-半乳糖苷和1-O-咖啡酰奎尼酸被确定为整个高炉芽的主要成分。与全芽或根相比，在DPPH和ABTS清除试验中，芽的叶/茎中总酚和类黄酮含量更高，IC值更低。豆芽的根中聚半乳聚糖D含量最高（1.44 mg / g）。我们还确定了BF发芽的不同部分对RAW 264.7巨噬细胞的影响。当这些细胞受到脂多糖（LPS）刺激时，它们的亚硝酸盐和促炎性细胞因子产生增加。高炉出芽以浓度依赖的方式抑制了LPS诱导的亚硝酸盐，肿瘤坏死因子α和白介素6的产生，而没有引起任何细胞毒性作用。根和叶/茎分别显着抑制亚硝酸盐和促炎性细胞因子的产生。 BF发芽对RAW 264.7巨噬细胞中LPS刺激的炎症反应的抑制作用与NF-κB活化受到抑制有关。这些发现表明，高炉豆芽可能是有价值的生物活性化合物来源，由于它们的聚半乳聚糖D，脱皮铂蛋白D和多酚含量而发挥抗炎作用。

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