Anti-Inflammatory Procyanidins and Triterpenes in 109 Apple Varieties
Anti-Inflammatory Procyanidins and Triterpenes in 109 Apple Varieties
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DOI：
10.1021/jf302809k
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发表时间：
2012-10-24
影响因子：
6.1
通讯作者：
Laing, William A.
中科院分区：
文献类型：
--
作者：
Andre, Christelle M.;Greenwood, Jeffrey M.;Laing, William A.
我们评估了苹果减少炎症的潜力。对109个苹果品种的酚类物质和三萜类物质进行了分析。总酚含量在果肉中为29 ~ 7882 μ g g g（-1）鲜重（FW），在果皮中为733 ~ 4868 μ g g g（-1）FW，主要成分为黄烷醇，包括表儿茶素和原花青素。熊果酸（44.7至3522 μ g g（-1）FW）和油酸（47.2至838 μ g g（-1）FW）主要是皮肤三萜类。五个化学对比的品种进行了分级，并使用两个基于细胞的检测针对炎症过程中的关键点测量其免疫调节活性。表现出高含量的原花青素的品种是最有效的抑制NF-κ B，而富含三萜类化合物的馏分降低了TNF α基因的启动子活性。这项研究为苹果遗传多样性如何用于缓解炎症提供了新的见解。
We evaluated the potential of apple to reduce inflammation. Phenolic compounds and triterpenes were analyzed in 109 apple cultivars. Total phenolics ranged from 29 to 7882 mu g g(-1) of fresh weight (FW) in the flesh and from 733 to 4868 mu g g(-1) FW in the skin, with flavanols including epicatechin and procyanidins as major components. Ursolic (44.7 to 3522 mu g g(-1) FW) and oleanolic (47.2 to 838 mu g g(-1) FW) acids dominated the skin triterpene profile. Five chemically contrasting cultivars were fractionated and their immune-modulating activity measured using two cell-based assays targeting key points in the inflammation process. Cultivars exhibiting high contents of procyanidins were the most potent at inhibiting NF-kappa B while triterpene-rich fractions reduced the promoter activity of the gene of TNF alpha. This study provides new insights into how apple genetic diversity could be used to alleviate inflammation.