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KMID : 0380620080400060707
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 6 p.707 ~ p.711
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Anti-inflammatory Effects of Purpurogallin Carboxylic Acid, An Oxidation Product of Gallic Acid in Fermented Tea
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Jhoo Jin-Woo
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Abstract
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The principal objective of the current study was to isolate a purpurogallin derivative as an oxidation productfrom gallic acid, in an effort to assess the anti-inflammatory effects of this compound. Purpurogallin derivative is knownto be the one of the oxidation products of gallic acid. This compound has been identified as a minor chemical componentin fermented tea products. It has been previously demonstrated that theaflavins, the oxidation products of catechins foundin fermented tea products, exert profound antioxidant and anti-inflammatory effects. However, the biological activities ofa minor chemical component in fermented teas have yet to be evaluated. Purpurogallin carboxylic acid (PCA) wasidentified as a major oxidation product of gallic acid from a peroxidase/hydrogen peroxide oxidation model system. Theidentity of the PCA was verified by 1H NMR, 13C NMR and MS techniques. PCA treatment significantly suppressed thegeneration of pro-inflammatory mediators including nitric oxide and IL-6 in lipopolysaccharide (LPS)-stimulated RAW264.7murine macrophages. According to the nitrite assay, PCA 100, 75, and 50μg/mL treatment dose-dependently inhibited NOproduction by 57.6, 41.5, and 21.8%, respectively, in LPS-stimulated RAW264.7 murine macrophage cells. Moreover, IL-6 production was inhibited to a significant degree with PCA treatment of 100 and 75μg/mL at 43.1 and 23.9%,respectively. PCA treatment also significantly suppressed PGE2 production at levels of 100 and 75μg/mL. These resultsshowed that PCA exerts inhibitory effects on the production of inflammatory mediators.
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KEYWORD
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gallic acid, purpurogallin carboxylic acid, anti-inflammatory activity, black tea pigment
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