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Enrichment process, structural prediction, isolation, in vitro cytotoxic and anti-inflammatory effects of triterpenoid saponins in Camellia japonica L. leaves water extract through UPLC-Q-TOF based mass spectrometry similarity networking.

Authors :
Liu, Hui
Bi, Lisha
Chen, Qirun
He, Xiaozhi
Yan, Huan
Ni, Wei
Wu, Wenjuan
He, Li
Liu, Haiyang
Source :
Food Chemistry. May2024, Vol. 441, pN.PAG-N.PAG. 1p.
Publication Year :
2024

Abstract

[Display omitted] • The health-enhancing properties of Camellia japonica L. have been neglected. • Triterpenoid saponins (tea saponins) serve as an important class of active substances in C. japonica. • A strategy involved LC-Q-TOF untargeted analysis and spectrum similarity networking was applied. • The enrichment, structural prediction, isolation, and anticancer properties of tea saponins are carried. Camellia japonica L. is rich in bioactive compounds, but its health-enhancing potential is often overshadowed by its ornamental value. Notably, triterpenoid saponins are prominent due to their surfactant properties. MolNetEnhancer revealed 537 compounds in C. japonica leaves water extract, classified into 32 categories, including 38 triterpenoid saponins. To enrich triterpenoid saponins, the process of D101 resin chromatography was employed. Molecular networking analysis based on UPLC-Q-TOF and quantitative analysis based on HPLC revealed saponins concentrated in fractions 3 and 4 (68.3% transfer). MS2LDA and NAP predicted structures for 38 triterpenoid saponins, revealing nearly half of them are potential new compounds. Comprehensive chromatographic and spectroscopic methods were used for purification and structural illustration of triterpenoid saponins, yielding 13, including 7 new compounds. Statistical analysis and in vitro assays revealed the cytotoxic and anti-inflammatory activities of these triterpenoid saponins played a crucial role in the anticancer effects. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
441
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
175165416
Full Text :
https://doi.org/10.1016/j.foodchem.2024.138360