Antinociceptive activity of the Caesalpinia eriostachys Benth. ethanolic extract, fractions, and isolated compounds in mice

Abstract

Abstract Caesalpinia eriostachys Benth. (CE) is native to the Mexico and multiple effects have been observed from several plants belonging to the same family. CE was subjected to extraction with 95% ethanol, and the components were isolated through column chromatography. The structure of the compound was elucidated based on nuclear magnetic resonance (NMR) spectral data, electron ionization–mass (EI‐MS) spectroscopy, and liquid chromatography–mass (LC‐MS) spectroscopy. In vivo antinociceptive studies were conducted using writhing, 5% formalin, tail‐flick, hot‐plate, and von Frey filament tests. The ethanolic extract showed a significant effect in the acetic acid‐induced pain model and nociceptive behavior in the formalin model (second phase). In hot‐plate test and tail‐flick test, the results showed no difference compared to the control group. The results suggest that the ethanolic extract may act peripherally to reduce pain. In the streptozotocin (STZ)‐induced pain model, the ethanolic extract showed significant effect in the von Frey test model. The n‐Hex (Hexane) and MC (Methylene chloride) fractions and isolated compounds, ellagic acid and agathisflavone, showed increased effect. Based on these results, we confirmed that the CE ethanolic extract and their compounds, ellagic acid and agathisflavone, have antinociceptive effect on diabetes mellitus‐induced pain. Furthermore, the results of this study might be valuable for identifying compounds with antinociceptive activity from natural products.

Keywords

• agathisflavone
• antinociceptive effect
• Caesalpinia eriostachys Benth
• pain
• phytochemical analysis