Abstract
Color is considered an index to evaluate the quality of the unripe fruit of Rubus chingii Hu in China. This study compared the contents of the active polyphenolic constituents in unripe differently colored fruits. The data showed that there were significant differences between the yellow fruit (YF) and green fruit (GF) in the composition of ellagitannins (ETs) and ellagic acid (EA). Then, the structure-activity relationship of the main ellagitannins (lambertianin A, sanguiin H-6, casuarictin) and ellagic acid in unripe fruits were investigated by the antioxidant activities assay, non-enzymatic glycation inhibitory activity assay and glucose uptake assay in L6 cells. The results showed that the number of hydroxyl groups and galloyl configuration at the glucose C-1 significantly affected the activity of ellagitannins. However, ellagic acid, which had fewer hydroxyl groups, exhibited the highest bioactive properties. Moreover, the fluorescence quenching analysis and molecular docking results demonstrated that ellagitannin was a concentration-dependent antiglycation compound. This study suggested that EA and ETs had different action mode and the content of ETs was an important factor influencing the unripe fruits of Rubus chingii Hu.
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