Identification of bioactive compounds and inhibitory effects of TNF‐α and COX‐2 in the extract from cultured three‐spot seahorse (H. trimaculatus)

Author:

Chen Yung‐Husan12ORCID,Chang Yu‐Wei3ORCID,Ma Chu‐Wen1,Luo Lian‐Zhong1,Lu Ting‐Jang4,Yao Jeng‐Yuan56

Affiliation:

1. Xiamen Key Laboratory of Marine Medicinal Natural Products Resources Xiamen Medical College Xiamen China

2. Fujian Provincial University Marine Biomedical Resources Engineering Research center Xiamen Medical College Xiamen China

3. Department of Food Science National Taiwan Ocean University Keelung City Taiwan

4. Graduate Institute of Food Science and Technology National Taiwan University Taipei Taiwan

5. Xiamen Key Laboratory of Marine Medicinal Natural Products and Cell Engineering Xiamen Medical College Xiamen China

6. Key Laboratory of Functional and Clinical Translational Medicine Fujian Province University, Xiamen Medical College Xiamen China

Abstract

AbstractThree‐spot seahorse (Hippocampus trimaculatus) has been consumed as traditional Chinese medicine in Asian society. This study was designed to analyze the bioactive compounds of the solvent extracts from cultured three‐spot seahorse by high pressure liquid chromatography coupled with electrospray ionization tandem mass spectrometry (HPLC‐ESI/MS/MS). Subsequently, their biological activities were evaluated and confirmed by cell modes and Western blot analysis. Experimental results indicated that taurine and arginine were the primary bioactive compounds identified and quantified without pre‐ or post‐column derivatization within 20 min retention time. The analytical method was established and validated with intraday/interday RSD from 0.25% to 3.34% and with recovery from 87.8% to 91.2%. As compared to other extracts, water layer extract (WLE) contained the most taurine and arginine contents of 6.807 and 0.437 mg/g (dry basis), respectively. In the meanwhile, WLE also showed anti‐inflammatory activity on LPS‐induced NO production and inhibited the protein expression of TNF‐α and COX‐2 by Western blot analysis with better cell viability.

Publisher

Wiley

Subject

Food Science

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