(-)-5-O-(3-O-beta-D-Glucopyranosylcaffeoyl)-quinic acid from the fruits of Lycium barbarum L. var. auranticarpum K. F. Ching: Purification, identification and in vitro bioactivities

文献类型： 外文期刊

第一作者： Hu, Yuhang

作者： Hu, Yuhang;Kan, Xuhui;Yang, Tingting;Fan, Xia;Zhou, Wangting;Chen, Guijie;Zeng, Xiaoxiong;Yan, Yamei;Lu, Lu;Mi, Jia;Cao, Youlong;Yan, Yamei;Lu, Lu;Mi, Jia;Cao, Youlong

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关键词： Lycium barbarum L. var. auranticarpum K. F. Ching; (-)-5-O-(3-O-beta-D-Glucopyranosylcaffeoyl)quinic acid; Purification; Antioxidant; Anti-inflammatory

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 389 卷

页码：

收录情况： SCI

摘要： Chlorogenic acids are important phenolics in the fruits of wolfberry, but little attention has been paid on their glucosylated forms. In the present study, a glucosylated form of chlorogenic acid was isolated from the fruits of Lycium barbarum L. var. auranticarpum K. F. Ching (also called yellow wolfberry) and identified to be (-)-5-O-(3-O-beta-D-glucopyranosylcaffeoyl)-quinic acid (5-CQA-3'beta G) by high resolution mass spectrometry and nuclear magnetic resonance spectrometry. The content of 5-CQA-3'beta G in the dried fruit was determined as 0.0293 +/- 0.0015% by HPLC. In addition, 5-CQA-3'beta G showed a good scavenging capacity for 2,2' -azino-bis-(3-ethylbenzothiazoline-6-sulphonate) free radicals but had a relatively low reducing power and scavenging capacity for 2,2-diphenyl-1-picrylhydrazyl free radical. Moreover, the secretion of nitric oxide, tumor necrosis factor-alpha and interleukin-6 as well as related mRNA expression were reduced in lipopolysaccharide-stimulated RAW264.7 macrophage cells treated with 5-CQA-3' beta G. This is the first report describing purification, identification and bioactivity of glucosylated CQA from yellow wolfberry.

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