Inhibitory effects of punicalagin from Punica granatum against type II collagenase-induced osteoarthritis. (February 2018)

• Record Type: Journal Article
• Authors: Lee, Chia-Jung; Chen, Lih-Geeng; Liang, Wen-Li; Hsieh, Ming-Shium; Wang, Ching-Chiung
• Is Part Of: Journal of functional foods. Volume 41(2018)
• Page Start: 216
• Page End: 222
• Publication Date: 2018-02
• Subjects: Pomegranate -- Osteoarthritis -- Primary rat chondrocyte -- Punicalagin -- Functional foods; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2017.12.026
• Languages: English
• ISSNs: 1756-4646

Abstract

Highlights: Pomegranate extract (POMx) showed antiosteoarthritis effects in vitro and in vivo . Punicalagin, an active component in POMx, exerted antiosteoarthritis effects. POMx could act as functional foods for osteoarthritis patients. Punicalagin could be used as a quality marker for knee-related functional foods. Abstract: Pomegranate ( Punica granatum ) is a heath with abundant hydrolysable tannin in its peel. This study demonstrated that POMx (70% acetone extract of pomegranate peels) significantly reduced interleukin (IL)-1β-induced inducible nitric oxide synthase, cyclooxygenase-2, and matrix metalloproteinase-13 protein expression in primary rat chondrocytes (PRCs). In the type II collagenase-induced osteoarthritis rat model, POMx (150 mg/kg) recovered the weight-bearing ratio changes in experimental animals, suggesting the alleviation of knee-related inflammation and nociception. Therefore, the major compound, punicalagin, was isolated from POMx. Punicalagin also significantly reduced IL-1β-induced inflammatory factors in PRCs and exerted significant antiosteoarthritis effects in the vivo model after 28-d treatment (concentration: 0.50 mg/kg). However, the IC50 values of POMx and punicalagin against prostaglandin E2 production were 83.2 and 36.0 μg/mL, respectively, and the concentration of punicalagin in POMx was 19.1%. Altogether, POMx can be used to develop functional foods for knee-related diseases, and punicalagin can act as an active ingredient.