Flavonoid profiling of Plumula nelumbinis and evaluation of their anti‐inflammatory effects on lipopolysaccharide‐induced RAW 264.7 macrophages
Zhiqiang Li,
Weijie Wu,
Ruiling Liu,
Ben Niu,
Huizhi Chen,
Xuping Shentu,
Haiyan Gao,
Hangjun Chen
Affiliations
Zhiqiang Li
School of Life Sciences China Jiliang university Hangzhou Zhejiang China
Weijie Wu
Key Laboratory of Postharvest Vegetable Preservation and Processing of the Ministry of Agriculture and Rural Affairs (Co‐constructed by the Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Vegetables, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intelligent Food Logistic and Processing of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
Ruiling Liu
Key Laboratory of Postharvest Vegetable Preservation and Processing of the Ministry of Agriculture and Rural Affairs (Co‐constructed by the Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Vegetables, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intelligent Food Logistic and Processing of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
Ben Niu
Key Laboratory of Postharvest Vegetable Preservation and Processing of the Ministry of Agriculture and Rural Affairs (Co‐constructed by the Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Vegetables, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intelligent Food Logistic and Processing of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
Huizhi Chen
Key Laboratory of Postharvest Vegetable Preservation and Processing of the Ministry of Agriculture and Rural Affairs (Co‐constructed by the Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Vegetables, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intelligent Food Logistic and Processing of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
Xuping Shentu
School of Life Sciences China Jiliang university Hangzhou Zhejiang China
Haiyan Gao
Key Laboratory of Postharvest Vegetable Preservation and Processing of the Ministry of Agriculture and Rural Affairs (Co‐constructed by the Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Vegetables, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intelligent Food Logistic and Processing of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
Hangjun Chen
Key Laboratory of Postharvest Vegetable Preservation and Processing of the Ministry of Agriculture and Rural Affairs (Co‐constructed by the Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Vegetables, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intelligent Food Logistic and Processing of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
Abstract The lotus seed embryo, known as “Plumula nelumbinis,” holds significance in Chinese culture as a traditional medicinal and edible herb rich in beneficial bioactive compounds like flavonoids, alkaloids, and polyphenols. Using ultrahigh‐performance liquid chromatography‐quadrupole‐exactive Orbitrap mass spectrometry, we meticulously analyzed the total flavonoids in Plumula nelumbinis (PNF) sourced from Hangzhou's West Lake. Our investigation preliminarily identified 29 flavonoid compounds, including 21 flavonoid O‐glycosides, five flavonoid C‐glycosides, and three aglycones, through comparisons with standards and literature references. Subsequent cellular anti‐inflammatory experiments using lipopolysaccharide (LPS)‐induced RAW264.7 cells demonstrated that treatment with 300 μg/mL of lotus seed flavonoids significantly reduced inflammatory factors' production, such as nitric oxide, prostaglandin E2, tumor necrosis factor, interleukin‐6, and interleukin‐1β. Additionally, PNF effectively lowered intracellular reactive oxygen species levels, mitigated LPS‐induced cell apoptosis, and nuclear translocation of nuclear factor‐κB (NF‐κB) p65 protein, collectively suppressing the NF‐κB p65 inflammatory pathway and demonstrating potent anti‐inflammatory properties. Crucially, the observed gene expression patterns of inflammatory factors aligned with their respective protein secretion levels. This study provides a comprehensive exploration of lotus seed flavonoids' anti‐inflammatory potential, highlighting their significance in potential therapeutic applications and laying the groundwork for future advancements in related functional foods.
