The composition of phenolic compounds in Chinese olive (Canarium album L.) cultivars and their contribution to the anti-inflammatory properties of the cultivars
ObjectiveThis study aimed to explore the phenolic compounds (PCs) present in three Chinese olive (Canarium album L.) cultivars and the contribution of these PCs to the anti-inflammatory activities of the cultivars.MethodsUltra-high performance liquid chromatography coupled with hybrid quadrupole-orb...
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| Format: | Article |
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Frontiers Media S.A.
2024-02-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2024.1334077/full |
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| author | Fangqing He Fangqing He Yixuan Du Yixuan Du Zhuangguang Pan Zhuangguang Pan Huize Zeng Huize Zeng Haolin Luo Haolin Luo Junyi Wang Junyi Wang Yuanming Sun Yuanming Sun Meiying Li Meiying Li |
| author_facet | Fangqing He Fangqing He Yixuan Du Yixuan Du Zhuangguang Pan Zhuangguang Pan Huize Zeng Huize Zeng Haolin Luo Haolin Luo Junyi Wang Junyi Wang Yuanming Sun Yuanming Sun Meiying Li Meiying Li |
| author_sort | Fangqing He |
| collection | DOAJ |
| description | ObjectiveThis study aimed to explore the phenolic compounds (PCs) present in three Chinese olive (Canarium album L.) cultivars and the contribution of these PCs to the anti-inflammatory activities of the cultivars.MethodsUltra-high performance liquid chromatography coupled with hybrid quadrupole-orbitrap/mass spectrometry (UPLC-Q-Exactive/MS) was used to identify and quantify the PCs present in three Chinese olive cultivars, “Na zhong,” “Tan xiang,” and “Xiang zhong”. 2,2-diphenyl-1-picrylhydrazyl (DPPH); 2,2′-azinobis (3-ethylbenzothiazoline 6-sulfonate) (ABTS); and oxygen radical absorption capacity (ORAC) assays were used to assess the antioxidant activities of the PCs. Furthermore, we analyzed the anti-inflammatory action of these PCs using lipopolysaccharide (LPS)-induced RAW264.7 cells.ResultsA total of 44 PCs were identified in the three cultivars. Of these, 17 PCs were previously unidentified in Chinese olive. Among the cultivars, the free phenolics (FPs) of “Tan xiang” showed the strongest antioxidant activity. All cultivars have shown significant inhibition of TNF-α and IL-6 production. Clustering correlation analysis showed galloyl-bis-HHDP-glucose and paeonol have significant anti-inflammatory ability in FPs. Quininic, galloylquinic acid, 4-hydroxycinnamic acid and gallic acid hexoside have shown significant inhibition of IL-6 production in BPs. Furthermore, gallic acid, catechin, syringic acid, and nobiletin exhibit negative correlation in FPs and positive correlation in BPs of cytokine production, while corilagin and methyl ellagic acid pentoside exhibited opposite correlation.ConclusionIn summary, this study contributed to the literature on PCs in Chinese olives and the potential health benefits of FPs and BPs. |
| first_indexed | 2024-03-07T23:34:13Z |
| format | Article |
| id | doaj.art-245a896d874940fe847fa38da569908c |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-03-07T23:34:13Z |
| publishDate | 2024-02-01 |
| publisher | Frontiers Media S.A. |
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| series | Frontiers in Nutrition |
| spelling | doaj.art-245a896d874940fe847fa38da569908c2024-02-20T09:49:00ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2024-02-011110.3389/fnut.2024.13340771334077The composition of phenolic compounds in Chinese olive (Canarium album L.) cultivars and their contribution to the anti-inflammatory properties of the cultivarsFangqing He0Fangqing He1Yixuan Du2Yixuan Du3Zhuangguang Pan4Zhuangguang Pan5Huize Zeng6Huize Zeng7Haolin Luo8Haolin Luo9Junyi Wang10Junyi Wang11Yuanming Sun12Yuanming Sun13Meiying Li14Meiying Li15Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong, ChinaCollege of Food Science, South China Agricultural University, Guangzhou, Guangdong, ChinaGuangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong, ChinaCollege of Food Science, South China Agricultural University, Guangzhou, Guangdong, ChinaGuangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong, ChinaCollege of Food Science, South China Agricultural University, Guangzhou, Guangdong, ChinaGuangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong, ChinaCollege of Food Science, South China Agricultural University, Guangzhou, Guangdong, ChinaGuangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong, ChinaCollege of Food Science, South China Agricultural University, Guangzhou, Guangdong, ChinaGuangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong, ChinaCollege of Food Science, South China Agricultural University, Guangzhou, Guangdong, ChinaGuangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong, ChinaCollege of Food Science, South China Agricultural University, Guangzhou, Guangdong, ChinaGuangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong, ChinaCollege of Food Science, South China Agricultural University, Guangzhou, Guangdong, ChinaObjectiveThis study aimed to explore the phenolic compounds (PCs) present in three Chinese olive (Canarium album L.) cultivars and the contribution of these PCs to the anti-inflammatory activities of the cultivars.MethodsUltra-high performance liquid chromatography coupled with hybrid quadrupole-orbitrap/mass spectrometry (UPLC-Q-Exactive/MS) was used to identify and quantify the PCs present in three Chinese olive cultivars, “Na zhong,” “Tan xiang,” and “Xiang zhong”. 2,2-diphenyl-1-picrylhydrazyl (DPPH); 2,2′-azinobis (3-ethylbenzothiazoline 6-sulfonate) (ABTS); and oxygen radical absorption capacity (ORAC) assays were used to assess the antioxidant activities of the PCs. Furthermore, we analyzed the anti-inflammatory action of these PCs using lipopolysaccharide (LPS)-induced RAW264.7 cells.ResultsA total of 44 PCs were identified in the three cultivars. Of these, 17 PCs were previously unidentified in Chinese olive. Among the cultivars, the free phenolics (FPs) of “Tan xiang” showed the strongest antioxidant activity. All cultivars have shown significant inhibition of TNF-α and IL-6 production. Clustering correlation analysis showed galloyl-bis-HHDP-glucose and paeonol have significant anti-inflammatory ability in FPs. Quininic, galloylquinic acid, 4-hydroxycinnamic acid and gallic acid hexoside have shown significant inhibition of IL-6 production in BPs. Furthermore, gallic acid, catechin, syringic acid, and nobiletin exhibit negative correlation in FPs and positive correlation in BPs of cytokine production, while corilagin and methyl ellagic acid pentoside exhibited opposite correlation.ConclusionIn summary, this study contributed to the literature on PCs in Chinese olives and the potential health benefits of FPs and BPs.https://www.frontiersin.org/articles/10.3389/fnut.2024.1334077/fullanti-inflammatoryantioxidantCanarium album L.Chinese olivephenolic compounds |
| spellingShingle | Fangqing He Fangqing He Yixuan Du Yixuan Du Zhuangguang Pan Zhuangguang Pan Huize Zeng Huize Zeng Haolin Luo Haolin Luo Junyi Wang Junyi Wang Yuanming Sun Yuanming Sun Meiying Li Meiying Li The composition of phenolic compounds in Chinese olive (Canarium album L.) cultivars and their contribution to the anti-inflammatory properties of the cultivars Frontiers in Nutrition anti-inflammatory antioxidant Canarium album L. Chinese olive phenolic compounds |
| title | The composition of phenolic compounds in Chinese olive (Canarium album L.) cultivars and their contribution to the anti-inflammatory properties of the cultivars |
| title_full | The composition of phenolic compounds in Chinese olive (Canarium album L.) cultivars and their contribution to the anti-inflammatory properties of the cultivars |
| title_fullStr | The composition of phenolic compounds in Chinese olive (Canarium album L.) cultivars and their contribution to the anti-inflammatory properties of the cultivars |
| title_full_unstemmed | The composition of phenolic compounds in Chinese olive (Canarium album L.) cultivars and their contribution to the anti-inflammatory properties of the cultivars |
| title_short | The composition of phenolic compounds in Chinese olive (Canarium album L.) cultivars and their contribution to the anti-inflammatory properties of the cultivars |
| title_sort | composition of phenolic compounds in chinese olive canarium album l cultivars and their contribution to the anti inflammatory properties of the cultivars |
| topic | anti-inflammatory antioxidant Canarium album L. Chinese olive phenolic compounds |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2024.1334077/full |
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