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Antioxidant and anti-inflammatory effects of polyphenols extracted from Ilex latifolia Thunb

机译：从ILEX Latifolia Thunb提取的多酚的抗氧化剂和抗炎作用

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摘要

To promote the rational and effective application of Ilex latifolia Thunb., a Chinese bitter tea widely consumed as a health beverage, polyphenols were extracted from its leaves and their cellular antioxidant activity (CAA) and anti-inflammatory effect against mouse macrophage RAW 264.7 cells were analyzed. Results showed that the antioxidant capacity of polyphenols was high, and their CAA values in PBS wash and no PBS wash protocols were 6871.42 +/- 85.56 and 25161.61 +/- 583.55 mu mol QE (quercetin equivalents)/100 g phenolic extracts, respectively. In addition, polyphenols from I. latifolia displayed strong inhibition on LPS-induced NO-production in RAW 264.7 cells. Polyphenol treatment inhibited the release of pro-inflammatory cytokines (TNF-alpha, IL-1 beta and IL-6) induced by LPS in a dose-dependent manner by ELISA and mRNA expression analysis. Western blot results showed that the anti-inflammatory activity of polyphenols from I. latifolia might be exerted through inhibiting the activation of MAPKs (ERK and JNK) and NF-kappa B to decrease NO, COX-2 and pro-inflammatory cytokines production. Thus, the polyphenol enriched extracts from I. latifolia are a good source of natural antioxidants with a beneficial effect against inflammation, and they may be applied as a food supplement and/or functional ingredient.
机译：促进ILEX Latifolia Thunb的合理和有效应用。，一种作为健康饮料广泛消费的中国苦茶，从其叶片和细胞抗氧化活性（CAA）中提取了多酚，对小鼠巨噬细胞的抗炎作用进行了抗炎效果。分析。结果表明，多酚的抗氧化能力高，PBS洗涤中的CAA值和PBS洗涤方案的CAA值分别为6871.42 +/- 85.56和25161.61 +/- 583.55 mol Qe（槲皮素当量）/ 100g酚类提取物。此外，来自I. Latifolia的多酚对原始264.7细胞中的LPS诱导的NO-生产显示出强烈的抑制。通过ELISA和MRNA表达分析，多酚处理抑制LPS诱导的LPS诱导的促炎细胞因子（TNF-α，IL-1β和IL-6）的释放。 Western印迹结果表明，来自I.二醇的多酚的抗炎活性可以通过抑制马马克斯（ERK和JNK）和NF-Kappa B的激活来施加不降低NO，COX-2和促炎细胞因子的产生。因此，来自I.来自I. Latifolia的多酚富集的萃取物是具有有益抗氧化剂的良好的天然抗氧化剂来源，对炎症有益，并且它们可以作为食品补充剂和/或官能成分施用。

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  • 来源
    《RSC Advances》 |2018年第13期|共8页
  • 作者

    Zhang Tian-Tian; Hu Ting; Jiang Jian-Guo; Zhao Jing-Wen; Zhu Wei;

  • 作者单位

    South China Univ Technol Dept Food Sci &

    Technol Guangzhou 510640 Guangdong Peoples R China;

    Wuhan Inst Technol Sch Chem Engn Pharm Wuhan 430205 Hubei Peoples R China;

    South China Univ Technol Dept Food Sci &

    Technol Guangzhou 510640 Guangdong Peoples R China;

    Guangzhou Univ Chinese Med Inst Clin Med 2 Guangzhou 510120 Peoples R China;

    Guangzhou Univ Chinese Med Inst Clin Med 2 Guangzhou 510120 Peoples R China;

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  • 正文语种 eng
  • 中图分类 化学;
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