Abstract
Citrus unshiu is a popular medicinal herb in several Asian countries, in particular South Korea. C. unshiu peel (CUP) has several biologically active compounds, including flavonoids. Hence, this research aimed to label the flavonoids from CUP by HPLC-MS/MS analysis and examine their anti-inflammatory and antioxidant potential on LPS-stimulated RAW 264.7 macrophages. A total of four flavonoids (Rutin, naringin, hesperidin, and poncirin) were characterized, and their contents were quantified from CUP. It showed that the naringin is rich in CUP. Further, treatment with the flavonoids at concentrations of 2.5 and 5 μg/mL had no effect on the cell viability of RAW 264.7 macrophages. On the other hand, it decreased the production and expression of inflammatory mediators and pro-inflammatory cytokines such as NO, PGE2, TNF-α, IL-1β, iNOS, and COX2 in the LPS-stimulated RAW 264.7 macrophages. In addition, flavonoids treatment inhibited the NF-κB activation by downregulating the p-p65 and p-IκBα proteins expression. Furthermore, reactive oxygen species (ROS) production considerably decreased at the same concentrations while antioxidant enzyme activity increased in the LPS-stimulated RAW 264.7 macrophages. Collectively, our results show that CUP flavonoids have the potential to decrease inflammation and oxidative damage.
Highlights
An important health source for people is traditional medicine
The flavonoid Compound 1 yield [M-H]− at m/z 609, which was fragmented to ions m/z 301 (Quercetin) [M-H-Rutinose (C12H21O9)]− was identified as rutin
Compound 2 yield [M-H]− at m/z 579 with additional peaks observed at m/z 459 [M-H-C8H8O]−, m/z 313 (C13H14O9), and m/z 271 [M-H-Rha-Glc] was identified as naringin
Summary
An important health source for people is traditional medicine. It is a major resource of phytochemical compounds with considerable therapeutic activities. Among the different Citrus spp. grown in the world, satsuma mandarin (Citrus unshiu Marc.) is one of the most popular for characteristics such as juicy and sweet, seedless, easy to peel, and early ripening [1]. C. unshiu peel (CUP) is characterized by the presence of biologically active compounds, including flavonoids, phenolic acids, vitamin C, fiber, and many nutrients compared to its fruits. These compounds are characteristic and prime in Citrus spp. that have potent therapeutic effects. CUP is an attractive and potential raw material used for cosmetics, pharmaceuticals, and functional food
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