Triglycerides constituted of short and medium chain fatty acids and dicarboxylic acids in Momordica charantia, as well as capric acid,inhibit PGE2 production in RAW264.7 macrophages |
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| Authors: | Wen-Huey Wu Bi-Yu Lin Yueh-Hsiung Kuo Ching-jang Huang |
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| Affiliation: | 1. Graduate Program of Nutrition, Department of Human Development and Family Studies, National Taiwan Normal University, 162, Sec. 1, Hoping E. Rd., Taipei 106, Taiwan;2. Tsuzuki Institute for Traditional Medicine, College of Pharmacy, China Medical University, 91, Hsueh-Shih Rd., Taichung 404, Taiwan;3. Agricultural Biotechnology Research Center, Academia Sinica, Taipei 115, Taiwan;4. Department of Biochemical Science and Technology and Institute of Microbiology and Biochemistry, National Taiwan University, 1, Sec. 4, Roosevelt Rd., Taipei 106, Taiwan |
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| Abstract: | This study was aimed to identify compounds in bitter gourd (Momordica charantia) ethyl acetate extract (EAE), which inhibit lipopolysaccharide-induced prostaglandin E2 (PGE2) production in RAW264.7 cells. Bitter gourd EAE was partitioned between n-hexane and methanol/H2O (90/10). The hexane fraction was further separated by repeated silica gel chromatographies, and a reverse phase (RP) C18 chromatography. Fraction RP-10 showed the highest inhibition effect on PGE2 production (Max inhibition = 96%, IC50 = 2.3 μg/ml) and was identified to be triglycerides constituted of short and medium chain fatty acids by 1H NMR, IR and H–HCOSY, and dicarboxylic acids by GC/MS. Fatty acids with 3–20 carbons were tested for the inhibitory activity, and capric acid exhibited the highest effect (Max inhibition = 99%, IC50 = 6.5 μM). In conclusion, triglycerides composed of short and medium chain fatty acids and dicarboxylic acids in bitter gourd inhibit PGE2 production, and capric acid is the most potent inhibitor among the fatty acids. |
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| Keywords: | Momordica charantia Bitter gourd Macrophages Prostaglandin E2 Capric acid |
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