Antioxidant and anti-inflammatory properties of flavonoids from lotus plumule
文献类型：期刊论文
| 作者 | Chen, Gui-Lin3,4; Fan, Min-Xia2,4; Wu, Jian-Lin1; Li, Na1; Guo, Ming-Quan3,4 |
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2019-03-30 |
| 卷号 | 277页码:706-712 |
| 关键词 | Antioxidant Anti-inflammatory Flavonoids Lotus plumule UF-LC/MS |
| ISSN号 | 0308-8146 |
| DOI | 10.1016/j.foodchem.2018.11.040 |
| 英文摘要 | The antioxidant and anti-inflammatory mechanisms of action of flavonoids in lotus plumule were systematically analyzed using radical scavenging assays and ELISA kits. By this means, flavonoids displayed significant antioxidant activity by donating electron, H atom as well as capturing DPPH and ABTS(+) free radicals, and anti-inflammatory effect by inhibiting the production of the inflammatory mediators (NO radicals, PGE(2) and TNF-alpha) and pro-inflammatory cytokines (IL-1 beta and IL-6). Meanwhile, the bioactive components against inflammation targeting COX-2 were also revealed using ultrafiltration coupled to LC-MS (UF-LC/MS). In this way, 12 components showing specific binding to COX-2 were screened out and identified. The structure-activity relationships suggested that flavonoids O-glycosides displayed comparable binding affinities to COX-2 compared with flavonoids C-glycosides and could be considered as the main active components. This study will provide valuable information for the further exploration of lotus plumule as functional foods or in pharmaceutical industries in the near future. |
| 资助项目 | Natural Science Foundation of China[81673580] ; Macau Science and Technology Development Fund[009/2017/A1] ; Major Project for Special Technology Innovation of Hubei Province[2017AHB054] |
| WOS研究方向 | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| 语种 | 英语 |
| WOS记录号 | WOS:000451430800087 |
| 出版者 | ELSEVIER SCI LTD |
| 源URL | [http://202.127.146.157/handle/2RYDP1HH/3530]  |
| 专题 | 中国科学院武汉植物园 |
| 通讯作者 | Guo, Ming-Quan |
| 作者单位 | 1.Macau Univ Sci & Technol, State Key Lab Qual Res Chinese Med, Taipa, Macao, Peoples R China 2.Chinese Acad Sci, Grad Univ, Beijing, Peoples R China 3.Chinese Acad Sci, Sino Africa Joint Res Ctr, Wuhan, Hubei, Peoples R China 4.Chinese Acad Sci, Wuhan Bot Garden, Key Lab Plant Germplasm Enhancement & Specialty A, Wuhan, Hubei, Peoples R China |
| 推荐引用方式 GB/T 7714 | Chen, Gui-Lin,Fan, Min-Xia,Wu, Jian-Lin,et al. Antioxidant and anti-inflammatory properties of flavonoids from lotus plumule[J]. FOOD CHEMISTRY,2019,277:706-712. |
| APA | Chen, Gui-Lin,Fan, Min-Xia,Wu, Jian-Lin,Li, Na,&Guo, Ming-Quan.(2019).Antioxidant and anti-inflammatory properties of flavonoids from lotus plumule.FOOD CHEMISTRY,277,706-712. |
| MLA | Chen, Gui-Lin,et al."Antioxidant and anti-inflammatory properties of flavonoids from lotus plumule".FOOD CHEMISTRY 277(2019):706-712. |
入库方式： OAI收割
来源：武汉植物园
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