Anti-inflammatory effects of naringinase treated ethanol extracts of Poncirus trifoliata fruit.

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-05-22 eCollection Date: 2025-07-01 DOI:10.1007/s10068-025-01902-2

Kyung Eun Moon, Hyeon Hwa Oh, Byung-Min Oh, Young-Soo Kim

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Abstract

In this study, the flavonoids in Poncirus trifoliata fruit ethanol extract (PFE) were identified using UPLC-Q-TOF-MS and their anti-inflammatory effects on Raw 264.7 cells were evaluated. The 40% ethanol extract showed highest concentrations of total phenolic content (TPC), total flavonoid content (TFC), and flavonoids. In naringinase-treated PFE powder (NPFEP), poncirin decreased from 76.47 to 68.62 mg/g (13.20 mM), and isosakuranetin increased to 3.53 mg/g (12.33 mM). NPFEP demonstrated superior anti-inflammatory properties in Raw 264.7 cells compared to naringinase-untreated PFEP (UNPFEP), with decreased ROS production, lower inflammatory mediators (NO and PGE2), extracellular cytokines (TNF-α and IL-1β), and downregulation of COX-2 and intracellular cytokines (IL-1β and IL-6) gene expression. UPLC analysis of NPFEP identified four flavanones (poncirin, naringin, isosakuranetin, and naringenin), one chalcone (2',6'-dihydroxy-4-methoxychalcone-4'-O-neohesperid), and two triterpenes (cucurbitacin D and esculentic acid), which likely contribute to the observed anti-inflammatory effect.

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柚皮苷酶处理三叶藤果实乙醇提取物的抗炎作用。

本研究采用UPLC-Q-TOF-MS对三叶Poncirus trifoliata果实乙醇提取物（PFE）中的黄酮类化合物进行鉴定，并对其对Raw 264.7细胞的抗炎作用进行评价。40%乙醇提取物的总酚含量（TPC）、总黄酮含量（TFC）和总黄酮含量最高。柚皮酶处理的PFE粉末（NPFEP）中，poncirin从76.47 mg/g （13.20 mM）下降到68.62 mg/g (13.20 mM)，异紫金素增加到3.53 mg/g （12.33 mM）。与柚皮酶未处理的PFEP （UNPFEP）相比，NPFEP在Raw 264.7细胞中表现出更好的抗炎特性，ROS生成减少，炎症介质（NO和PGE2），细胞外细胞因子（TNF-α和IL-1β）降低，COX-2和细胞内细胞因子（IL-1β和IL-6）基因表达下调。NPFEP的UPLC分析鉴定出四种黄酮（ponciin, naringin, isosakurinetin, naringin），一种查尔酮（2',6'-二羟基-4-甲氧基查尔酮-4'- o -新橙皮苷）和两种三萜（葫芦素D和橙皮酸），可能有助于观察到的抗炎作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.