Bioassay-guided purification and characterization of anti-inflammatory components in Cinnamomum burmannii

Food Science;Biochemistry

Chan, Lok YanParkin, Kirk (Mentor) ;

University of Wisconsin

关键词: Food Science;    Biochemistry;   

Others  :  https://minds.wisconsin.edu/bitstream/handle/1793/38592/2010_Chan.pdf?sequence=1&isAllowed=y

瑞士|英语

来源: University of Wisconsin

【 摘 要 】

Excessive inflammatory response is implicated in many diseases such as arthritis, atherosclerosis, and cardiomyopathy. Previous studies have found that several cinnamon species could exhibit anti-inflammatory activities. Adopting the bioassay-guided purification technique, trans-cinnamaldehyde was identified to be the principle active component in Cinnamomum burmannii. At a dosage of 50 muM, trans-cinnamaldehyde could inhibit 50% production of nitric oxide by down-regulating the expression of iNOS. It also inhibited 75% of prostaglandin E2 (PGE2) production without changing cyclooxygenase-2 (COX-2) protein expression. It was concluded that trans-cinnamaldehyde was the major component in C. burmannii responsible for its anti-inflammatory activity through inhibition of NO and PGE2 production.