5-O-(3-O-β-d-Glucopyranosylcaffeoyl)-quinic acid from the fruits of Lycium barbarum L. var. auranticarpum K. F. Ching: Purification, identification and in vitro bioactivities.

Yuhang Hu, Xuhui Kan, Tingting Yang, Xia Fan, Wangting Zhou, Guijie Chen, Yamei Yan, Lu Lu, Jia Mi, Xiaoxiong Zeng, Youlong Cao

Food chemistry 2022 Sep 30

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Chlorogenic acids are important phenolics in the fruits of wolfberry, but little attention has been paid on their glucosylated forms. In the present study, a glucosylated form of chlorogenic acid was isolated from the fruits of Lycium barbarum L. var. auranticarpum K. F. Ching (also called yellow wolfberry) and identified to be (-)-5-O-(3-O-β-d-glucopyranosylcaffeoyl)-quinic acid (5-CQA-3'βG) by high resolution mass spectrometry and nuclear magnetic resonance spectrometry. The content of 5-CQA-3'βG in the dried fruit was determined as 0.0293 ± 0.0015% by HPLC. In addition, 5-CQA-3'βG showed a good scavenging capacity for 2,2'-azino-bis-(3-ethylben-zothiazoline-6-sulphonate) free radicals but had a relatively low reducing power and scavenging capacity for 2,2-diphenyl-1-picrylhydrazyl free radical. Moreover, the secretion of nitric oxide, tumor necrosis factor-α and interleukin-6 as well as related mRNA expression were reduced in lipopolysaccharide-stimulated RAW264.7 macrophage cells treated with 5-CQA-3'βG. This is the first report describing purification, identification and bioactivity of glucosylated CQA from yellow wolfberry. Copyright © 2022 Elsevier Ltd. All rights reserved.

Citation

Yuhang Hu, Xuhui Kan, Tingting Yang, Xia Fan, Wangting Zhou, Guijie Chen, Yamei Yan, Lu Lu, Jia Mi, Xiaoxiong Zeng, Youlong Cao. 5-O-(3-O-β-d-Glucopyranosylcaffeoyl)-quinic acid from the fruits of Lycium barbarum L. var. auranticarpum K. F. Ching: Purification, identification and in vitro bioactivities. Food chemistry. 2022 Sep 30;389:133081