Discovery of Se-containing flavone in Se-enriched green tea and the potential application value in the immune regulation. (15th November 2022)

• Record Type: Journal Article
• Authors: Fan, Zibian; Jia, Wei; Du, An; Xia, Zengrun; Kang, Jie; Xue, Liang; Sun, Yujiao; Shi, Lin
• Is Part Of: Food chemistry. Volume 394(2022)
• Publication Date: 2022-11-15
• Subjects: Selenium -- Se-containing flavone -- Se-enriched green tea -- Inflammatory injury -- RAW 264.7 macrophage; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133468
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: HSeO3 − is combined with alcohol hydroxyl of flavone by esterification. Se-containing flavone has efficient repression on LPS-induced inflammation model. Se-containing flavone can activate the classical signaling pathway of IL-6. Se-containing flavone can increase release of IL-10 and prevent inflammatory injury. Se-containing flavone has potential value in immune regulation. Abstract: Selenium (Se)-enriched green tea has been recognized as a possible source of supplemental Se, while the structural and physiological activities of Se-containing flavone are still unclear. In this study, a Se-containing flavone was isolated from Se-enriched green tea by high-speed counter-current chromatography (HSCCC) and characterized through UHPLC-Q-Orbitrap, FT-IR and NMR. Results proved that HSeO3 − can be combined with the alcohol hydroxyl of 2-phenylchromone in flavone and the content of Se-containing flavone in tea was 15690.4 μg L −1 . Additionally, Se-containing flavone can effectively inhibit the production of nitric oxide (NO), and downregulate expression of TNF-α and IL-6. Compared with regular flavone extracted from green tea (43.24 pg mL −1 ), release of IL-10 was higher in Se-containing flavone group (53.37 pg mL −1 ), indicating that Se-containing flavone played an important role in the process of severe inflammatory injury. The results indicated that Se-containing flavone was an attractive natural ingredient for developing novel functional foods.