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Microwave-assisted extraction of total saponins from Physalis alkekengi L. var. franchetii (Mast.) Makino and their in vitro anti-inflammatory activity

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Abstract

In this study, the optimization of microwave-assisted extraction of total saponins from P. alkekengi (TSP) and in vitro anti-inflammatory activity were discussed. According to the results in Box–Behnken design, the nonlinear regression model obtained from the Design-Expert software was a reasonable fit for the experiment data (R2 = 0.9994). Results showed that the optimal extraction conditions with a yield of 6.41 ± 0.25 mg/g for crude TSP extraction were aqueous ethanol (80%) to raw material ratios of 32:1 (mL:g), extraction power of 300 W, and extraction time of 29 min. The content of the total saponins in the purified extract was 91.32 ± 1.57%. Bioassay indicated that TSP could significantly inhibited the release of nitric oxide (NO), interleukin-6 (IL-6), and interleukin-1β (IL-1β) induced by lipopolysaccharide (LPS) in a dose-dependent manner, and down-regulated the expressions of related genes. In addition, TSP treatment could also suppress the elevated cyclooxygenase-2 (COX-2) and tumor necrosis factor-α (TNF-α) gene expression in LPS-induced RAW 264.7. Moreover, the secretions of monocyte chemoattractant protein-1 (MCP-1) in stimulated macrophages were also restrained in a concentration-dependent way. All these results indicated that TSP exhibited anti-inflammatory effects by suppressing the transcription of some inflammatory cytokine genes, suggesting that the anti-inflammatory properties of TSP may be helpful to mitigate inflammatory diseases as well as some other related diseases. The overall results indicated that TSP had potential as anti-inflammatory lead compounds for follow-up research.

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Acknowledgements

This study was supported by the grants from the Shanxi Science and Technology Department (Grant Nos. 2015081024, 20150311020-2) and the China Scholarship Council (Grant No. 201706790044).

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Authors and Affiliations

  1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Fengxian District, Shanghai, 201418, People’s Republic of China

    Feng Chen & Qingran Meng

  2. Department of Landscape Architecture, Northeast Forestry University, Harbin, 150040, Heilongjiang, People’s Republic of China

    Wenjie Gao

  3. College of Food Science and Engineering, Shanxi Agricultural University, Taigu, 030801, Shanxi, People’s Republic of China

    Xiaowen Wang

  4. Department of Food Nutrition and Packaging Sciences, Clemson University, Clemson, SC, 29634, USA

    Feng Chen & Qingran Meng

  5. College of Animal Science and Veterinary Medicine, Shanxi Agricultural University, Taigu, 030801, Shanxi, People’s Republic of China

    Hongquan Li

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  1. Wenjie Gao
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Gao, W., Chen, F., Li, H. et al. Microwave-assisted extraction of total saponins from Physalis alkekengi L. var. franchetii (Mast.) Makino and their in vitro anti-inflammatory activity. Food Measure 13, 2921–2934 (2019). https://doi.org/10.1007/s11694-019-00213-5

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