School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
Hubei Provincial Institute for Food Supervision and Test, Wuhan 430000, Hubei 430000, China.
Food Chem. 2021 May 15;344:128660. doi: 10.1016/j.foodchem.2020.128660. Epub 2020 Nov 18.
Camellia oleifera (C. oleifera) oil is known as "oriental olive oil". We previously reported the anti-inflammatory activity of C. oleifera oil was mainly attributed to the phenolic compounds, but the specific compounds remain uncovered. In this study, phenolic compounds in the form of free (11.92 μg GAE/g), esterified (37.57 μg GAE/g), glycosylated (128.71 μg GAE/g), and insoluble (47.53 μg GAE/g) were prepared from C. oleifera oil. Their anti-inflammatory activities were evaluated by lipopolysaccharide induced RAW 264.7 macrophage. Glycosylated fraction showed the highest anti-inflammatory activity as indicated by the low production of nitric oxide (NO), tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), and interleukin-6 (IL-6). Subsequently, 13 different glycosylated polyphenols were identified by UPLC-Q-TOF/MS, and the major compounds were purified for anti-inflammatory re-evaluation. Lower anti-inflammatory activities of compound 3 and compound 6 were observed when compared to kaempferol. Overall, these results would promote the utilization of phenolic compounds in C. oleifera oil.
油茶籽油素有“东方橄榄油”之称。我们之前的研究表明，油茶籽油的抗炎活性主要归因于酚类化合物，但具体的化合物尚未被揭示。在这项研究中，以游离（11.92μg GAE/g）、酯化（37.57μg GAE/g）、糖基化（128.71μg GAE/g）和不溶（47.53μg GAE/g）形式制备了油茶籽油中的酚类化合物。通过脂多糖诱导的 RAW 264.7 巨噬细胞评估它们的抗炎活性。糖基化部分表现出最高的抗炎活性，其特征是一氧化氮（NO）、肿瘤坏死因子-α（TNF-α）、白细胞介素-1β（IL-1β）和白细胞介素-6（IL-6）的产生较低。随后，通过 UPLC-Q-TOF/MS 鉴定了 13 种不同的糖基化多酚，并且对主要化合物进行了纯化，以重新评估抗炎活性。与山奈酚相比，化合物 3 和化合物 6 的抗炎活性较低。总体而言，这些结果将促进油茶籽油中酚类化合物的利用。
