Format

Send to

Choose Destination
Food Funct. 2017 Jan 25;8(1):86-95. doi: 10.1039/c6fo01474g.

Macroporous resin purification and characterization of flavonoids from Platycladus orientalis (L.) Franco and their effects on macrophage inflammatory response.

Author information

1
School of Food Science and Engineering, South China University of Technology, South China University of Technology, Guangzhou 510640, China. wenzhenliao@163.com.
2
School of Food Science and Engineering, South China University of Technology, South China University of Technology, Guangzhou 510640, China. wenzhenliao@163.com and University of Saskatchewan, Saskatoon, Canada.

Abstract

The flavonoids (POFs) from the leaves of Platycladus orientalis (L.) Franco were purified using six different macroporous adsorption resins including polar resins NKA-9 and ADS-F8, semi-polar resins ADS-17 and AB-8, and non-polar resins D101 and ADS-5. Among semi-polar resins, AB-8 demonstrated the best adsorption and desorption capacities with an adsorption ratio of 86% and a desorption ratio of 52%. According to the Simultaneous Thermogravimetry-Differential Scanning Calorimetry (STA/TG-DSC) analysis, POFs showed three thermally decomposed temperatures (347.6 °C, 437.5 °C and 494.8 °C). The main flavonoids in POFs were identified as esculin, amentoflavone, glabridin, and afromosin. Meanwhile, POFs in the dosage range of 25 to 400 μg mL-1 showed a significant anti-inflammatory effect on lipopolysaccharide (LPS)-induced RAW 264.7 mouse macrophage cells, which could inhibit the secretion of NO, IL-6, and TNF-α through the inhibition of inflammatory-related gene expressions.

PMID:
28059416
DOI:
10.1039/c6fo01474g
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Royal Society of Chemistry
Loading ...
Support Center