南瓜中糖苷类化合物抗炎生物活性研究

Study on anti-inflammatory biological activities of glucosides from the fruits of Cucurbita moschata

摘要: 采用巴豆油所致炎症模型研究了南瓜中6种糖苷类化合物的抗炎作用。结果表明,糖苷类化合物(20mg/mL)具有显著的抗炎能力(p<0.05),并呈剂量依赖关系。其中,二半乳糖亚麻酸单酰甘油(DGMG,18∶3)抗炎活性最强,而四半乳糖亚油酸单酰甘油(QGMG,18∶2)活性最弱。进一步构效关系研究发现,抗炎活性与糖苷分子中的糖基数目和脂酰基不饱和度有关。分子中半乳糖基数目一定,抗炎能力随着脂酰基不饱和程度的增加而提高;脂酰基组成相同,抗炎能力随着半乳糖基数目的增加而降低。

Abstract: The anti-inflammatory potencies of glucosides from pumkin were determined by in vivo croton-oil-induced ear oedema model. The results demonstrated that glucosides had significant higher anti-inflammatory effect at a concentration of 20mg /mL ( p < 0.05) , in a dose dependent manner. In particular, MGDG containing inolenic-acid was the most active of these compounds, while QGMG containing linoleic-acid was the least. Furthermore, structure-activity relationship indicated that anti-inflammatory activities of glucosides depended on glycerol-sugar backbone and the saturated degree of the fatty acid groups. The anti-inflammatory efficacy of glucosides decreased as increase of galactosyl group number and increased as increase of double bond number.