Inhibition of Low-Density Lipoprotein Oxidation and Oxidative Burst in Polymorphonuclear Neutrophils by Caffeic Acid and Hispidin Derivatives Isolated from Sword Brake Fern (Pteris ensiformis Burm.)

doi:10.1021/jf071173b

Chia Nan University of Pharmacy & Science Institutional Repository > 藥理學院 > 生物科技系(所) > 期刊論文 > Item 310902800/22198

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標題:	Inhibition of Low-Density Lipoprotein Oxidation and Oxidative Burst in Polymorphonuclear Neutrophils by Caffeic Acid and Hispidin Derivatives Isolated from Sword Brake Fern (Pteris ensiformis Burm.)
作者:	Hsiu-An Wei Tzi-Wei Lian Yi-Chen Tu Jing-Ting Hong Mei-Chun Kou Ming-Jiuan Wu
貢獻者:	生物科技系
關鍵字:	ROS oxLDL caffeic acid hispidin oxidative burst
日期:	2007-11
上傳時間:	2010-01-12 09:13:01 (UTC+8)
出版者:	Amer Chemical Soc
摘要:	Several antioxidant compounds have been previously identified from sword brake fern (Pteris ensiformis Burm.) by DPPH bleaching and Trolox equivalent antioxidant capacity (TEAC) analyses. Among the isolates, 7-O-caffeoylhydroxymaltol 3-O-β-d-glucopyranoside and hispidin 4-O-β-d-glucopyranoside [6-(3,4-dihydroxystyryl)-4-O-β-d-glucopyranoside-2-pyrone] were two new compounds. The aim of this study is to elucidate the possible effect of the aqueous extract of sword brake fern (SBF) and these two compounds in preventing atherosclerosis. The results demonstrated that SBF and these two compounds strongly inhibited Cu2+-mediated low-density lipoprotein (LDL) oxidation measured by thiobarbituric acid-reactive substances assay (TBARS), conjugated diene production, and relative electrophoretic mobility. The commercial antioxidant dl-α-tocopherol showed lower antioxidant activity than these two compounds at the same molecular concentration. SBF and these two compounds also suppressed N-formylmethionyl-leucylphenylalanine (fMLP)-stimulated reactive oxygen species (ROS) production in human polymorphonuclear neutrophils (PMN). These findings indicate that sword brake fern may prevent atherosclerosis via inhibition of both LDL oxidation and ROS production.
關聯:	Journal of agricultural and food chemistry 55(26)： p.10579-10584
显示于类别:	[生物科技系(所)] 期刊論文

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