Poster Topical Area: Dietary Bioactive Components
Location: Hall D
Poster Board Number: 330
Cirsium japonicum is listed as a health food in China used for cooling blood and hemostasis.
Objectives: The aim of this study was to identify its active components with anti-inflammation activity.
Methods: C. japonicum was extract with 70% ethanol, and then loaded on a macroporous resin column chromatography to get five fractions. And then separated through Silica gel column chromatography. For the anti-inflammation activity evaluation, LPS-induced RAW 264.7 cell was used to measure NO production, inflammation related mRNA and protein expression.
Results: Results show that fraction CJ-50 exhibited the best anti-inflammation effect. Six compounds, luteolin-7-O-β-D-glucuronide (LG), luteolin-7-O-β-D-glucuronide methyl ester, apigenin-7-O-β-D-glucuronide (AG), linarin, apigenin-7-O-β-D-glucuronide methyl ester, and pectolinarin, were isolated and identified from the fraction. The six flavonoid compounds exhibited different degree of anti-inflammatory activity, among which LG and AG showed stronger activity than others. Further research shows that LG can inhibit the NO and pro-inflammatory cytokines production, likely resulting from inhibiting the phosphorylation of JNK.
Conclusions: these results suggest that LG may be therapeutic candidate for anti-inflammation activity of C. japonicum as well as a dietary complement for health promotion
This project was supported by Science and Technology Project of Guangzhou City (201604020150).
South China University of Technology