Flavonoid glycosides from Japanese Camellia oil cakes and their inhibitory activity against advanced glycation end-products formation

Abstract

Phytochemical investigation of the oil cakes of Camellia japonica L. seeds resulted in the isolation and structural elucidation of thirteen flavonoid glycosides (1–13), including four novel compounds (6, 10–12). Chemical profiling of the oil cake extract was characterized by HPLC-PDA analysis. The extract and isolated compounds 1–12 exhibited potent inhibitory activities against advanced glycation end-products (AGEs) formation between d-ribose and bovine serum albumin (BSA). The major compound 7 exhibited the most potent inhibitory activity among the isolated compounds. The extract and 7 also inhibited AGEs formation between human serum albumin (HSA) and three intermediates: glycolaldehyde (GA), methyl glyoxal (MGO), and glyoxal (GO). Moreover, extract and compound 7 decreased the GA-HSA enhanced expression of macrophage inflammatory protein-1β (MIP-1β) mRNA in differentiated U937 cells. The extract and its flavonoid glycoside constituents from the oil cakes of C. japonica seeds possessed potential usability as health materials against AGE-associated chronic diseases.

Keywords

• Camellia japonica
• Flavonoid
• Theaceae
• Advanced glycation end-products
• Oil cake