Wang Siyu, Suh Joon Hyuk, Zheng Xi, Wang Yu, Ho Chi-Tang
Department of Food Science, Rutgers University , 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida , 700 Experiment Station Road, Lake Alfred, Florida 33850, United States.
J Agric Food Chem. 2017 Jan 18;65(2):364-372. doi: 10.1021/acs.jafc.6b05136. Epub 2017 Jan 6.
Wolfberry or Goji berry, the fruit of Lycium barbarum, exhibits health-promoting properties that leads to an extensive study of their active components. We synthesized a set of hydroxycinnamic acid amide (HCCA) compounds, including trans-caffeic acid, trans-ferulic acid, and 3,4-dihydroxyhydrocinnamic acid, with extended phenolic amine components as standards to identify and quantify the corresponding compounds from wolfberry and to investigate anti-inflammatory properties of these compounds using in vitro model. With optimized LC-MS/MS and NMR analysis, nine amide compounds were identified from the fruits. Seven of these compounds were identified in this plant for the first time. The amide compounds with a tyramine moiety were the most abundant. In vitro studies indicated that five HCCA compounds showed inhibitory effect on NO production inuded by lipopolysaccharides with IC less than 15.08 μM (trans-N-feruloyl dopamine). These findings suggested that wolfberries demonstrated anti-inflammatory properties.
枸杞，即宁夏枸杞的果实，具有促进健康的特性，这引发了对其活性成分的广泛研究。我们合成了一组羟基肉桂酰胺（HCCA）化合物，包括反式咖啡酸、反式阿魏酸和3,4-二羟基氢化肉桂酸，并以具有延长酚胺成分的化合物作为标准，以鉴定和定量枸杞中的相应化合物，并使用体外模型研究这些化合物的抗炎特性。通过优化的液相色谱-串联质谱（LC-MS/MS）和核磁共振（NMR）分析，从果实中鉴定出九种酰胺化合物。其中七种化合物是首次在该植物中被鉴定出来。含有酪胺部分的酰胺化合物含量最为丰富。体外研究表明，五种HCCA化合物对脂多糖诱导的一氧化氮（NO）产生具有抑制作用，其半数抑制浓度（IC）小于15.08 μM（反式-N-阿魏酰多巴胺）。这些发现表明枸杞具有抗炎特性。
