title: Macroporous resin purification and characterization of flavonoids from Platycladus orientalis (L.) Franco and their effects on macrophage inflammatory response.
abstract: The flavonoids (POFs) from the leaves of Platycladus orientalis (L.) Franco were purified using six different macroporous adsorption resins including polar resins NKA-9 and ADS-F8, semi-polar resins ADS-17 and AB-8, and non-polar resins D101 and ADS-5. Among semi-polar resins, AB-8 demonstrated the best adsorption and desorption capacities with an adsorption ratio of 86% and a desorption ratio of 52%. According to the Simultaneous Thermogravimetry-Differential Scanning Calorimetry (STA/TG-DSC) analysis, POFs showed three thermally decomposed temperatures (347.6 °C, 437.5 °C and 494.8 °C). The main flavonoids in POFs were identified as esculin, amentoflavone, glabridin, and afromosin. Meanwhile, POFs in the dosage range of 25 to 400 μg mL-1showed a significant anti-inflammatory effect on lipopolysaccharide (LPS)-induced RAW 264.7 mouse macrophage cells, which could inhibit the secretion of NO, IL-6, and TNF-α through the inhibition of inflammatory-related gene expressions.
authors.affiliation: School of Food Science and Engineering, South China University of Technology, South China University of Technology, Guangzhou 510640, China. wenzhenliao@163.com.
authors.forename: Jiaoyan
authors.initials: J
authors.lastname: Ren
authors.affiliation: School of Food Science and Engineering, South China University of Technology, South China University of Technology, Guangzhou 510640, China. wenzhenliao@163.com.
authors.forename: Yamei
authors.initials: Y
authors.lastname: Zheng
authors.affiliation: School of Food Science and Engineering, South China University of Technology, South China University of Technology, Guangzhou 510640, China. wenzhenliao@163.com.
authors.forename: Zehua
authors.initials: Z
authors.lastname: Lin
authors.affiliation: School of Food Science and Engineering, South China University of Technology, South China University of Technology, Guangzhou 510640, China. wenzhenliao@163.com.
authors.forename: Xin
authors.initials: X
authors.lastname: Han
authors.affiliation: School of Food Science and Engineering, South China University of Technology, South China University of Technology, Guangzhou 510640, China. wenzhenliao@163.com and University of Saskatchewan, Saskatoon, Canada.
authors.forename: Wenzhen
authors.initials: W
authors.lastname: Liao
mesh_terms: D000327:Adsorption; D000818:Animals; D000893:Anti-Inflammatory Agents / Q000737:chemistry / Q000302:isolation & purification* / Q000494:pharmacology*; D002152:Calorimetry, Differential Scanning; D029779:Cupressaceae / Q000737:chemistry*; D005419:Flavonoids / Q000737:chemistry / Q000302:isolation & purification* / Q000494:pharmacology*; D015850:Interleukin-6 / Q000276:immunology; D008264:Macrophages / Q000276:immunology; D051379:Mice; D009569:Nitric Oxide / Q000276:immunology; D010936:Plant Extracts / Q000737:chemistry / Q000302:isolation & purification* / Q000494:pharmacology*; D016062:Porosity; D000067996:RAW 264.7 Cells; D012117:Resins, Synthetic / Q000737:chemistry
chemical_list: D000893:Anti-Inflammatory Agents; D005419:Flavonoids; D015850:Interleukin-6; D010936:Plant Extracts; D012117:Resins, Synthetic; D009569:Nitric Oxide