(−)-5-O-(3-O-β-d-Glucopyranosylcaffeoyl)-quinic acid from the fruits of Lycium barbarum L. var. auranticarpum K. F. Ching: Purification, identification and in vitro bioactivities. (30th September 2022)

• Record Type: Journal Article
• Authors: Hu, Yuhang; Kan, Xuhui; Yang, Tingting; Fan, Xia; Zhou, Wangting; Chen, Guijie; Yan, Yamei; Lu, Lu; Mi, Jia; Zeng, Xiaoxiong; Cao, Youlong
• Is Part Of: Food chemistry. Volume 389(2022)
• Publication Date: 2022-09-30
• Subjects: Lycium barbarum L. var. auranticarpum K. F. Ching -- (-)-5-O-(3-O-β-d-Glucopyranosylcaffeoyl)-quinic acid -- Purification -- Antioxidant -- Anti-inflammatory; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133081
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Glucosylated caffeoyl quinic acid (5-CQA-3′βG) was isolated from yellow wolfberry. The content of 5-CQA-3′βG was determined as 0.0293 ± 0.0015% using HPLC. 5-CQA-3′βG showed a good scavenging capacity using the ABTS assay. 5-CQA-3′βG showed potential to suppress inflammatory responses in RAW264.7 cells. Abstract: Chlorogenic acids are important phenolics in the fruits of wolfberry, but little attention has been paid on their glucosylated forms. In the present study, a glucosylated form of chlorogenic acid was isolated from the fruits of Lycium barbarum L. var. auranticarpum K. F. Ching (also called yellow wolfberry) and identified to be (-)-5- O -(3- O -β-d -glucopyranosylcaffeoyl)-quinic acid (5-CQA-3′βG) by high resolution mass spectrometry and nuclear magnetic resonance spectrometry. The content of 5-CQA-3′βG in the dried fruit was determined as 0.0293 ± 0.0015% by HPLC. In addition, 5-CQA-3′βG showed a good scavenging capacity for 2, 2′-azino-bis-(3-ethylben-zothiazoline-6-sulphonate) free radicals but had a relatively low reducing power and scavenging capacity for 2, 2-diphenyl-1-picrylhydrazyl free radical. Moreover, the secretion of nitric oxide, tumor necrosis factor-α and interleukin-6 as well as related mRNA expression were reduced in lipopolysaccharide-stimulated RAW264.7 macrophage cells treated with 5-CQA-3′βG. This is the first report describing purification, identification and bioactivity of glucosylated CQA from yellow wolfberry.