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Tang Q, Chen S, Rizvi SAH, Qu J, Wang L, Wang S, Ma C, Liu L, Kang W. Two Alkaloids From Delphinium brunonianum Royle, Their Anti-inflammatory and Anti-oxidative Stress Activity via NF-κB Signaling Pathway. Front Nutr 2022; 8:826957. [PMID: 35127798 PMCID: PMC8812339 DOI: 10.3389/fnut.2021.826957] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Accepted: 12/27/2021] [Indexed: 12/17/2022] Open
Abstract
In this study, we isolated and identified four compounds in Delphinium brunonianum Royle, and they were Delbrunine (1), 4-O-α-D-Glucosyl benzoic acid (2), Kaempferol 3-O-β-D-glucopyranoside 7-O-α-L-rhamnopyranoside (3) and Eldeline (4). Furthermore, the anti-inflammatory activity of these compounds was screened in RAW264.7 cells. The results showed that the anti-inflammatory activities of compounds 2 and 3 were weak, and 1, 4 had good anti-inflammatory activity. The macrophage inflammation model was established by lipopolysaccharide (LPS). Then, the anti-inflammatory activity was evaluated by ELISA kits, qRT-PCR experiment and western blot experiment. And the anti-oxidative stress activity was assessed by flow cytometry. The results showed that compounds 1, 4 could significantly inhibit the elevation of inflammatory factors nitric oxide (NO), tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), and also had obvious inhibitory effects on the production of inducible nitric oxide synthase (iNOS) and cyclooxygenase 2 (COX-2). In addition, compounds 1 and 4 could effectively inhibit the overexpression of reactive oxygen species (ROS) in RAW264.7 cells that activated by LPS. These results indicated that compounds 1 and 4 may exert anti-inflammatory and anti-oxidative stress effects through the NF-κB signaling pathway.
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Affiliation(s)
- Qi Tang
- National R&D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, China
| | - Sitan Chen
- National R&D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, China
| | | | - Jiaojiao Qu
- National R&D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, China
- Functional Food Engineering Technology Research Center, Kaifeng, China
| | - Li Wang
- National R&D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, China
- Functional Food Engineering Technology Research Center, Kaifeng, China
| | - Senye Wang
- National R&D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, China
- Functional Food Engineering Technology Research Center, Kaifeng, China
| | - Changyang Ma
- National R&D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, China
- Functional Food Engineering Technology Research Center, Kaifeng, China
- Joint International Research Laboratory of Food and Medicine Resource Function, Kaifeng, China
| | - Lijun Liu
- National R&D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, China
- Huaihe Hospital, Henan University, Kaifeng, China
| | - Wenyi Kang
- National R&D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, China
- Functional Food Engineering Technology Research Center, Kaifeng, China
- Joint International Research Laboratory of Food and Medicine Resource Function, Kaifeng, China
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