title: Phytochemical Analysis on Quantification and the Inhibitory Effects on Inflammatory Responses from the Fruit of Xanthii fructus.
abstract: OBJECTIVE
  Xanthii fructus (Compositae) is a traditional herbal medicine used for treating headache, toothache, pruritus, empyema, and rhinitis. In this study of the quality control of X. fructus, we performed simultaneous analysis of nine marker compounds: Protocatechuic acid (1), chlorogenic acid (2), caffeic acid (3), 4,5-dicaffeoylquinic acid (4), ferulic acid (5), 3,5-dicaffeoylquinic acid (6), 1,3-dicaffeoylquinic acid (7), 1,4-dicaffeoylquinic acid (8), and 4,5-dicaffeoylquinic acid (9).
  
  
  METHODS
  Nine components were separated using reversed-phase SunFire™ C18 analytical column and analyzed using high-performance liquid chromatography. We examined the biological effects of the nine marker compounds by determining their anti-inflammatory activities in the murine macrophage cell line RAW 264.7.
  
  
  RESULTS
  Among the nine marker compounds, eight significantly inhibited lipopolysaccharide (LPS)-stimulated tumor necrosis factor-alpha (TNF-α) production. 1, 3, 5 had significant inhibitory effects on LPS-induced prostaglandin E2 (PGE2) production in RAW 264.7 cells. None of the tested marker compounds had a significant effect on interleukin-6 production in LPS-treated RAW 264.7 cells. Our data demonstrated that each marker compound from X. fructus exerts anti-inflammatory activity by targeting different inflammation-related pathways such as the TNF-α or PGE2 pathway.
  
  
  CONCLUSIONS
  Further experiments using in vitro and in vivo models are needed to identify the mechanisms responsible for the anti-inflammatory properties of each marker compound.
  
  
  CONCLUSIONS
  Simultaneous analysis of nine phenylpropanoids in the Xanthii fructus was established using HPLC-PDA system.1,4-dicaffeoylquinic acid significantly inhibited LPS-stimulated TNF-a production.Protocatechuic acid, caffeic acid and ferulic acid had significant inhibitory effects on LPS-induced PGE2 production in RAW 264.7 cells.
authors.affiliation: K-herb Research Center, Daejeon, Republic of Korea.
authors.forename: Sae-Rom
authors.initials: SR
authors.lastname: Yoo
authors.affiliation: K-herb Research Center, Daejeon, Republic of Korea.
authors.forename: Chang-Seob
authors.initials: CS
authors.lastname: Seo
authors.affiliation: K-herb Research Center, Daejeon, Republic of Korea.
authors.forename: Na-Ri
authors.initials: NR
authors.lastname: Lee
authors.affiliation: K-herb Research Center, Daejeon, Republic of Korea.
authors.forename: Hyeun-Kyoo
authors.initials: HK
authors.lastname: Shin
authors.affiliation: KM Convergence Research Division, Korea Institute of Oriental Medicine, Daejeon, Republic of Korea; Korean Medicine Life Science, University of Science and Technology, Daejeon, Republic of Korea.
authors.forename: Soo-Jin
authors.initials: SJ
authors.lastname: Jeong
keywords: Anti-inflammatory effect; RAW 264.7; Xanthii fructus; herbal medicine; high-performance liquid chromatography