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Analysis of Phytochemical Composition of Camellia oleifera Oil and Evaluation of its Anti-Inflammatory Effect in Lipopolysaccharide-Stimulated RAW 264.7 Macrophages.
Lipids ( IF 1.9 ) Pub Date : 2020-05-11 , DOI: 10.1002/lipd.12241
Ming Chang 1 , Fangcheng Qiu 1 , Niannian Lan 1 , Tao Zhang 1 , Xin Guo 1 , Qingzhe Jin 1 , Ruijie Liu 1 , Xingguo Wang 1
Affiliation  

In China, Camellia oleifera oil (COO) is not only a common edible oil but also a traditional remedy widely applied to ameliorate a variety of illnesses associated with inflammation, such as mouth ulcers, thrush, eczema, etc. However, there has been a lack of relevant biological research on the anti‐inflammatory capacity of COO, and the specific bioactive lipid phytochemicals contributing to the anti‐inflammatory effect need further research. In this study, the RAW 264.7 macrophages model was used to investigate the anti‐inflammatory capacity of COO. Our data showed that 33–200 μg/mL COO markedly inhibited the lipopolysaccharide lipopolysaccharide (LPS)‐stimulated nitric oxide (NO.) secretion via the suppression of Nos2 and Cox‐2 expression. The enzyme immunoassay confirmed that COO also exhibited a strong suppressive effect on the expression of proinflammatory cytokines such as Tnf‐α and Il‐6. To further explore the correlation between the anti‐inflammatory effects and the lipid phytochemicals in COO, 10 samples were collected and screened for their chemical compositions. It was interestingly demonstrated that the polyphenol extracts of COO play a vital role in its anti‐inflammatory properties. In addition, an oil‐in‐water (O/W) emulsion‐based system was also developed to deliver the liposoluble COO into the cells, and the feasibility of this system was confirmed. Our research confirms the anti‐inflammatory potential of COO and highlights that the main functional ingredient is polyphenol extracts. This may provide a scientific basis for the comprehensive utilization and development of COO and related functional foods.
更新日期:2020-05-11
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