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Anti-inflammatory activity of saponins from quinoa (Chenopodium quinoa Willd.) seeds in lipopolysaccharide-stimulated RAW 264.7 macrophages cells


Anti-inflammatory activity of saponins from quinoa (Chenopodium quinoa Willd.) seeds in lipopolysaccharide-stimulated RAW 264.7 macrophages cells



Journal of Food Science 79(5): H1018-H1023



ISSN/ISBN: 0022-1147

PMID: 24712559

DOI: 10.1111/1750-3841.12425

Quinoa (Chenopodium quinoa Willd.) is a pseudocereal from South Americas that has received increased interest around the world because it is a good source of different nutrients and rich in saponins. However, the saponins in quinoa seeds planted in China were poorly known. We obtained 4 quinoa saponin fractions, Q30, Q50, Q70, and Q90, and 11 saponins were determined by HPLC-MS. Q50 possessed 8 individual saponins and had the highest content of saponins. We further evaluated the anti-inflammatory activity on RAW 264.7 murine macrophage cells of the 4 fractions. The 4 fractions not only dose-dependently decreased the production of inflammatory mediators NO but also inhibited the release of inflammatory cytokines including tumor necrosis factor-α and interleukin-6 in lipopolysaccharide-induced RAW264.7 cells. These results suggest that quinoa saponins may be used as functional food components for prevention and treatment of inflammation. Our findings demonstrate that saponins from the quinoa have the potential to anti-inflammation by suppressing the release of inflammatory cytokines.

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Accession: 051568504

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