Metabolomic screening of anti-inflammatory compounds in Acanthopanax sessiliflorus fruit (Ogaza) extract

This study investigated the anti-inflammatory compounds in Ogaza, Acanthopanax sessiliflorus fruit, and their extracts using metabolomic screening. Ogaza extracts were obtained in various solvents, such as 70% ethanol, 70% methanol, and water. The anti-inflammatory activity was estimated by evaluating nitric oxide production in lipopolysaccharide (LPS)-induced RAW 264.7 cells treated with the extracts. The 70% ethanol extract (EO) showed the most effective anti-inflammatory activity, inhibiting nitric oxide production by approximately 50% and downregulating iNOS expression. The 70% ethanol extract was further fractionated into three partial subfractions by preparative LC to identify the anti-inflammatory compounds. Assessment of the anti-inflammatory activity of each subfraction revealed that the third subfraction (E-F3) showed the highest inhibitory activity against nitric oxide. E-F3 effectively suppressed iNOS expression. Subsequently, liquid chromatography-tandem mass spectrometry (LC-MS/MS) and multivariate statistical analyses were performed to identify the compounds that significantly contributed to the anti-inflammatory activity of the Ogaza extract. Fourteen and 16 compounds in the negative- and positive-ion modes, respectively, were identified as significant constituents of Ogaza. Compounds like quercetin, hyperoside, acanthoside D, oleanolic acid, and scopoletin were identified as potential anti-inflammatory components in Ogaza extract. This study characterized the functional properties of Acanthopanax sessiliflorus fruit and indicated the possibility that other compartments of Acanthopanax sessiliflorus may also serve as natural sources of nutraceuticals.