Anti-Inflammatory Activity of Saponins from Quinoa ( Chenopodium quinoa Willd.) Seeds in Lipopolysaccharide-Stimulated RAW 264.7 Macrophages Cells

文献类型： 外文期刊

第一作者： Yao, Yang

作者： Yao, Yang;Yang, Xiushi;Shi, Zhenxing;Ren, Guixing;Yang, Xiushi

作者机构：

关键词： anti-inflammation;LPS;quinoa;saponins

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN： 0022-1147

年卷期： 2014 年 79 卷 5 期

页码：

收录情况： SCI

摘要： Quinoa (Chenopodium quinoa Willd.) is a pseudocereal from South Americas that has received increased interest around the world because it is a good source of different nutrients and rich in saponins. However, the saponins in quinoa seeds planted in China were poorly known. We obtained 4 quinoa saponin fractions, Q30, Q50, Q70, and Q90, and 11 saponins were determined by HPLC-MS. Q50 possessed 8 individual saponins and had the highest content of saponins. We further evaluated the anti-inflammatory activity on RAW 264.7 murine macrophage cells of the 4 fractions. The 4 fractions not only dose-dependently decreased the production of inflammatory mediators NO but also inhibited the release of inflammatory cytokines including tumor necrosis factor- and interleukin-6 in lipopolysaccharide-induced RAW264.7 cells. These results suggest that quinoa saponins may be used as functional food components for prevention and treatment of inflammation. Practical ApplicationOur findings demonstrate that saponins from the quinoa have the potential to anti-inflammation by suppressing the release of inflammatory cytokines.

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