Triglycerides constituted of short and medium chain fatty acids and dicarboxylic acids in Momordica charantia, as well as capric acid, inhibit PGE2 production in RAW264.7 macrophages

Autor:	Ching-jang Huang, Yueh-Hsiung Kuo, Bi-Yu Lin, Wen-Huey Wu
Rok vydání:	2009
Předmět:	chemistry.chemical_classification Chromatography Momordica biology Triglyceride Ethyl acetate Bitter gourd Fatty acid General Medicine Decanoic acid biology.organism_classification Analytical Chemistry chemistry.chemical_compound Dicarboxylic acid chemistry Biochemistry Capric Acid Food Science
Zdroj:	Food Chemistry. 117:306-311
ISSN:	0308-8146
Popis:	This study was aimed to identify compounds in bitter gourd (Momordica charantia) ethyl acetate extract (EAE), which inhibit lipopolysaccharide-induced prostaglandin E2 (PGE2) production in RAW264.7 cells. Bitter gourd EAE was partitioned between n-hexane and methanol/H2O (90/10). The hexane fraction was further separated by repeated silica gel chromatographies, and a reverse phase (RP) C18 chromatography. Fraction RP-10 showed the highest inhibition effect on PGE2 production (Max inhibition = 96%, IC50 = 2.3 μg/ml) and was identified to be triglycerides constituted of short and medium chain fatty acids by 1H NMR, IR and H–HCOSY, and dicarboxylic acids by GC/MS. Fatty acids with 3–20 carbons were tested for the inhibitory activity, and capric acid exhibited the highest effect (Max inhibition = 99%, IC50 = 6.5 μM). In conclusion, triglycerides composed of short and medium chain fatty acids and dicarboxylic acids in bitter gourd inhibit PGE2 production, and capric acid is the most potent inhibitor among the fatty acids.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::18220fa753d59ee7ab37b464ac3e97d0 https://doi.org/10.1016/j.foodchem.2009.04.004 Zobrazit plný text záznamu Full Text from ScienceDirect