Food and Fermentation Industries >

2025 , Vol. 51 >Issue 3: 250 - 256

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038723

Anti-inflammatory activity and ingredients of Chaenomeles

  • ZHOU Qinchun ,
  • XU Deping
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  • (School of Food Science and Technology, Jiangnan University, Wuxi 214000, China)

Received date: 2024-01-26

  Revised date: 2024-04-09

  Online published: 2025-02-21

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Abstract

The purpose of this study was to explore the anti-inflammatory active ingredients of Chaenomeles and their chemical structure.Ethanol extraction, water extraction and ethanol precipitation were used to obtain different extracts of Chaenomeles.To investigate the anti-inflammatory capacity, the xylene-induced mouse ear swelling test was conducted.Using column chromatography to fractionate and purify the extracts, two active compounds were isolated from different extracts.Compound N was separated by MCI, Sephadex LX-20 and ODS-AQ columns from the ethanol extraction.Polysaccharide PCC-1 was separated by DEAE-cellulose column, HW-55F gel column and SephacryI S-400 column from the water-extracted alcohol precipitate.The anti-inflammatory capacity of these two pure compounds was further evaluated using an ear swelling model.And the degree of swelling and inflammatory factors in serum were used as evaluation indicators.The result demonstrated that component N and polysaccharide PCC-1 are anti-inflammatory active compounds of Chaenomeles.Polysaccharide PCC-1 played a key role in anti-inflammation, and component N was only an auxiliary.According to the results of NMR spectrum analysis, component N was a dimer proanthocyanidin firstly separated from Chaneomeles. Polysaccharide PCC-1 was composed of glucose and glucuronic acid.The main chain of the polysaccharide was connected by β1→4 bonds.The C3 and C2 positions on the main chain were connected by side chains, part of the C6 site was formed into glucuronic acid, and part of the C6 site was methylated.The glucuronic acid structure of the polysaccharide played a key role in the anti-inflammatory mechanism.

Key words： Chaenomeles; proanthocyanidins; polysaccharide; anti-inflammatory; isolation and identification

Cite this article

ZHOU Qinchun , XU Deping . Anti-inflammatory activity and ingredients of Chaenomeles[J]. Food and Fermentation Industries, 2025 , 51(3) : 250 -256 . DOI: 10.13995/j.cnki.11-1802/ts.038723

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