Identification and Quantification of Potential Anti-inflammatory Hydroxycinnamic Acid Amides from Wolfberry

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• 作者：Siyu Wang ; Joon Hyuk Suh ; Xi Zheng ; Yu WangChi-Tang Ho
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2017
• 出版时间：January 18, 2017
• 年：2017
• 卷：65
• 期：2
• 页码：364-372
• 全文大小：520K
• ISSN：1520-5118

文摘

Wolfberry or Goji berry, the fruit of Lycium barbarum, exhibits health-promoting properties that leads to an extensive study of their active components. We synthesized a set of hydroxycinnamic acid amide (HCCA) compounds, including trans-caffeic acid, trans-ferulic acid, and 3,4-dihydroxyhydrocinnamic acid, with extended phenolic amine components as standards to identify and quantify the corresponding compounds from wolfberry and to investigate anti-inflammatory properties of these compounds using in vitro model. With optimized LC–MS/MS and NMR analysis, nine amide compounds were identified from the fruits. Seven of these compounds were identified in this plant for the first time. The amide compounds with a tyramine moiety were the most abundant. In vitro studies indicated that five HCCA compounds showed inhibitory effect on NO production inuded by lipopolysaccharides with IC₅₀ less than 15.08 μM (trans-N-feruloyl dopamine). These findings suggested that wolfberries demonstrated anti-inflammatory properties.