Publication Date
12-1-2021
Document Type
Article
Publication Title
Foods
Volume
10
Issue
12
DOI
10.3390/foods10123155
Abstract
In this study, triterpenoid compounds from Poriae Cutis were separated by high-speed countercurrent chromatography (HSCCC) and identified using ultra-high performance liquid chromatography quadrupole time-of-flight tandem mass spectrometry (UHPLC-QTOF-MS/MS) and nuclear magnetic resonance (NMR). The in vitro anti-inflammatory activities of the purified triterpenoids on RAW 264.7 cells were also investigated. Triterpenoids, poricoic acid B, poricoic acid A, dehydrotrametenolic acid, and dehydroeburicoic acid were obtained; their levels of purity were 90%, 92%, 93%, and 96%, respectively. The results indicated that poricoic acid B had higher anti-inflammatory activity than those of poricoic acid A by inhibiting the generation of NO in lipopolysaccharide (LPS)-induced RAW 264.7 cells. However, dehydrotrametenolic acid and dehydroeburicoic acid had no anti-inflammatory activity. In addition, the production of cytokines (TNF-α, IL-1β, and IL-6) in cells treated with poricoic acid B decreased in a dose-dependent manner in the concentration range from 10 to 40 µg/mL. The results provide evidence for the use of Poriae Cutis as a natural anti-inflammatory agent in medicines and functional foods.
Funding Number
2016-620-000-001-044
Funding Sponsor
National Key Research and Development Program of China
Keywords
Anti-inflammatory, Identification, Poriae Cutis, Purification, Triterpenoid
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Department
Nutrition, Food Science and Packaging
Recommended Citation
Lijia Zhang, Mengzhou Yin, Xi Feng, Salam A. Ibrahim, Ying Liu, and Wen Huang. "Anti-inflammatory activity of four triterpenoids isolated from poriae cutis" Foods (2021). https://doi.org/10.3390/foods10123155
