Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
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Estimation of the Bioactivity of Seven Aromatic Compounds Isolated from Niihime Fruit by Simultaneously Monitoring Superoxide Generation and Intracellular Calcium Ion Levels in Neutrophils
Yoshiaki MiyakeMika MochizukiChihiro ItoKimiko KazumuraMasataka Itoigawa
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2016 Volume 22 Issue 5 Pages 713-718

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Abstract

This study attempted to isolate bioactive compounds from niihime, a sour Citrus fruit, and to evaluate their bioactivity by simultaneously monitoring superoxide generation and intracellular calcium ion levels in neutrophils. Seven aromatic compounds were isolated from a methanol extract of niihime peel and identified as 6-demethoxynobiletin, 6-demethoxytangeretin, nobiletin, tangeretin, sinensetin, 5,7-dimethoxycoumarin, and saccharic acid 1,4-lactone 3,5-di-O-ferulate. 6-Demethoxynobiletin, 6-demethoxytangeretin, and 5,7-dimethoxycoumarin were newly shown to be contained in niihime fruit. Bioactivity assay of 10 µM saccharic acid 1,4-lactone 3,5-di-O-ferulate revealed a significant increase in both superoxide generation and intracellular calcium ion concentration (p<0.05). This result indicates that saccharic acid 1,4-lactone 3,5-di-O-ferulate has immunostimulatory activity in neutrophils.

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© 2016 by Japanese Society for Food Science and Technology
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