为探索粗毛纤孔菌中的总三萜活性成分及其体外降脂能力,采用超高液相色谱-飞行时间质谱联用技术(UPLC-TOF-MS/MS)对粗毛纤孔菌中的总三萜进行定性分析,并通过油酸诱导建立HepG2细胞高脂模型,以HepG2细胞高脂模型的存活率、脂质积累量和血脂四项为指标,考察粗毛纤孔菌纯化后总三萜的体外降脂能力。根据UPLC-TOF-MS/MS得到的洗脱顺序、保留时间、分子量、质谱信息,结合文献,共鉴定出粗毛纤孔菌中三萜成分8种。体外实验表明,400 μmol/L油酸孵育HepG2细胞24 h时,HepG2细胞内的脂质积累量最高。相较于其他浓度组,总三萜质量浓度为250 μg/mL时,高脂HepG2细胞内的脂质含量下降最为显著,总胆固醇、甘油三酯、低密度脂蛋白胆固醇的清除率分别达到41.86%、44.44%、44.02%,高密度脂蛋白胆固醇的增长率达到57.33%。研究结果证实了粗毛纤孔菌三萜的体外降脂功能,为开发新型降血脂功能食品提供了实验依据。
LI Dehai1
,
2*
,
LIU Dongchao1
,
LIU Shuangshuang1
,
HUO Yonghong1
,
WANG Zhanbin1
. 粗毛纤孔菌三萜成分分析及其对HepG2细胞模型的脂质调节作用[J]. 陕西师范大学学报(自然科学版), 2023
, 51(3)
: 65
-74
.
DOI: 10.15983/j.cnki.jsnu.2023205
In order to explore the active constituents of total triterpenoids from Inonotus hispidus and their ability to reduce lipid in vitro, ultrahigh liquid phase tandem high resolution mass spectrometry (UPLC-TOF-MS/MS) was used to qualitatively analyze the total triterpenoids, and the HepG2 cell high lipid model was established by induction of oleic acid. The survival rate and lipid content of the established HepG2 cell model were taken as indicators to investigate the lipid-lowering ability of total triterpenoids purified from Inonotus hispidus in vitro.The results showed that a total of 8 triterpenes were identified by UPLC-TOF-MS/MS based on the elution sequence, retention time, molecular weight, mass spectrometry and information referred to literature. Experiments in vitro showed that HepG2 cells incubated with 400 μmol/L oleic acid for 24 h had the highest lipid accumulation amount. Compared with other concentration groups, the decrease in lipid content was most significant when the total triterpenoids was 250 μg/mL, the total cholesterol, triglycerides and low density lipoprotein cholesterol contents decreased 41.86%, 44.44%, 44.02%, respectively, while the high density lipoprotein cholesterol content increased 57.33% in contrast to the control group.Our finding confirms the lipid-lowering function of triterpenes from Inonotus hispidus in vitro, and provides experimental basis for the development of new lipid-lowering functional foods.