Bioassay‐guided isolation of anti‐inflammatory diterpenoids with highly oxygenated substituents from kidney tea (Clerodendranthus spicatus),Journal of Food Biochemistry

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Bioassay‐guided isolation of anti‐inflammatory diterpenoids with highly oxygenated substituents from kidney tea (Clerodendranthus spicatus)
Journal of Food Biochemistry ( IF 4 ) Pub Date : 2020-10-25 , DOI: 10.1111/jfbc.13511
Wei-Di Chen _{1,

2,

3} , Yun-Li Zhao _{1,

2} , Zhi Dai ₁ , Zhong-Shun Zhou _{1,

2} , Pei-Feng Zhu _{2,

3} , Ya-Ping Liu ₂ , Li-Xing Zhao ₁ , Xiao-Dong Luo _{1,

2}

Affiliation

The whole plant of Clerodendranthus spicatus (Thunb.) is one of popular functional food in south of China, named as “kidney tea” and used to ameliorate renal inflammation. In order to verify this potential function and explore the accurate compounds responsible for inflammation, the ethanol extract, fractions, and subfractions of this plant were prepared to evaluate anti‐inflammation effect on xylene‐induced acute inflammatory mice model, and the results indicated that two subfractions from EtOAc fraction show potential activities. Subsequent bioassay‐guided isolation of the bioactive subfractions led to isolation of 25 compounds. Among them, compounds 2, 4, 5, 9–11, 13, 16, 17, and 20–22 inhibited the productions of pro‐inflammation factors TNF‐α, IL‐1β, and IL‐8 in lipopolysaccharide (LPS) ‐induced renal epithelia (HK‐2) cells, respectively. Further anti‐inflammation evaluation in vivo indicated that the major bioactive compounds 1, 2, 5–7, 17, 21, and 22 from C. spicatus were even better than aspirin.

更新日期：2020-12-23

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