Effect of Adlay (Coix lachryma-jobi L. var. ma-yuen Stapf) Testa and Its Phenolic Components on Cu²⁺-Treated Low-Density Lipoprotein (LDL) Oxidation and Lipopolysaccharide (LPS)-Induced Inflammation in RAW 264.7 Macrophages

Feb 27, 2009Journal of agricultural and food chemistry

Adlay seed coat and its natural compounds reduce copper-induced LDL oxidation and inflammation in immune cells

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Abstract

Each gram of ATE-Bu-C contains 30.3 mg of chlorogenic acid (CGA), which is associated with its antioxidative and anti-inflammatory activities.

ATE-Ea, ATE-Bu, ATE-Ea-e, and ATE-Bu-C demonstrated antiradical, antioxidative, and anti-inflammatory effects.
The extract reduced inflammation by downregulating proteins involved in nitric oxide and inflammation pathways.
Chlorogenic acid, caffeic acid, and ferulic acid were identified as major contributors to the observed biological activities.
Each gram of ATE-Ea-e contained 1.31 mg of vanillic acid, 3.89 mg of p-coumaric acid, and 47.6 microg of ferulic acid.
Findings suggest that these extracts may have potential applications in developing functional foods targeting chronic diseases.

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The aims of this study were to investigate the effects of adlay testa (AT) on Cu(2+)-treated low-density lipoprotein (LDL) oxidation, 2,2'-diphenyl-1-picrylhydrazyl (DPPH)-scavenging capacity, and lipopolysaccharide (LPS)-induced inflammation in RAW 264.7 macrophages and determine its active components. The AT ethanolic extract (ATE) was partitioned into four fractions by various solvents as follows: n-hexane (ATE-Hex), ethyl acetate (ATE-Ea), n-butanol (ATE-Bu), and water (ATE-H(2)O). ATE-Ea and ATE-Bu were further fractionated into ATE-Ea-a-ATE-Ea-h and ATE-Bu-A-ATE-Bu-F, respectively, by column chromatography. Results showed that ATE-Ea, ATE-Bu, ATE-Ea-e, and ATE-Bu-C expressed antiradical, antioxidative, and anti-inflammatory activities with respect to the DPPH-scavenging capacity, LDL protection effect, and nitric oxide (NO) inhibitory activity. Inflammation was further modulated by ATE-Ea, ATE-Bu, ATE-Ea-e, and ATE-Bu-C through downregulating the expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase 2 (COX-2) proteins. The following components were found in ATE-Ea-e and ATE-Bu-C after purification and high-performance liquid chromatographic analysis: chlorogenic acid (CGA), vanillic acid (VA), caffeic acid (CA), p-coumaric acid (PCA), ferulic acid (FA), and 2-O-beta-glucopyranosyl-7-methoxy-4((2)H)-benzoxazin-3-one (GMBO). Results showed that CGA, CA, and FA were the major components responsible for the antioxidative and anti-inflammatory activities of ATE-Ea-e and ATE-Bu-C. Subsequently, each gram of ATE-Bu-C had 30.3 mg of CGA, 9.02 mg of CA, and 189 mg of GMBO, while each gram of ATE-Ea-e had 1.31 mg of VA, 3.89 mg of PCA, and 47.6 microg of FA. In conclusion, ATE has antioxidative and anti-inflammatory activities, and its effects are partially related to its phenolic components. Thus, ATE has the potential to be developed as a functional food targeting chronic diseases.

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Effect of Adlay (Coix lachryma-jobi L. var. ma-yuen Stapf) Testa and Its Phenolic Components on Cu²⁺-Treated Low-Density Lipoprotein (LDL) Oxidation and Lipopolysaccharide (LPS)-Induced Inflammation in RAW 264.7 Macrophages

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