Chemical composition and anti-inflammatory activities of Castanopsis honey

Abstract

Castanopsis is diffusely spread in tropical and subtropical and is an important nectar source plant in China. The Castanopsis honey (CH) is characterized by its bitter taste. However, the composition and functions of it remain unclear. In this study, the physicochemical parameters, chemical composition, and antioxidant capacity of CH were comprehensively investigated, with the anti-inflammatory effects of the Castanopsis honey extract (CHE) evaluated based on the RAW 264.7 cells inflammatory model. The results revealed a high level of quality in CH based on the quality standards. Among the total of 84 compounds identified in CH, 5 high response compounds and 29 mainly phenols were further quantified by UPLC-Q/TOF-MS. The high content of phenylethylamine (117.58 ± 64.81 mg/kg) was identified as a potential marker of CH. Furthermore, the CH showed evident antioxidant activities, and the anti-inflammatory activities of CHE were observed to inhibit the release of nitric oxide (NO) and reduce the content of tumor necrosis factor alpha (TNF-α) and improve the content of interleukin-10 (IL-10) by regulating the NF-κB pathway. Our study indicates that CH has shown sound physicochemical properties and biological activities with a high level of quality, providing strong experimental evidence to support the further economic and agricultural development and application of CH.

Supplementary files

Article information

Article type
Paper
Submitted
30 Jul 2022
Accepted
04 Nov 2022
First published
23 Nov 2022

Food Funct., 2022, Accepted Manuscript

Chemical composition and anti-inflammatory activities of Castanopsis honey

W. Yu, F. Sun, R. Xu, M. Cui, Y. Liu, Q. Xie, L. Guo, C. Kong, X. Li, X. Guo and L. Luo, Food Funct., 2022, Accepted Manuscript , DOI: 10.1039/D2FO02233H

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