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A methanol extract from Collinsonia canadensis root decreases lipopolysaccharide‐induced inflammatory response in murine macrophages
Author(s) -
Hanlon Paul Robert,
Williams Melissa,
Barnes David
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.716.3
Subject(s) - rosmarinic acid , chemistry , nitrite , high performance liquid chromatography , lipopolysaccharide , methanol , herb , carrageenan , traditional medicine , chromatography , food science , biochemistry , medicinal herbs , biology , organic chemistry , nitrate , medicine , antioxidant , endocrinology
Collinsonia canadensis , or Stone Root, a perennial plant in the mint family has its origins as a medicinal herb in Native American culture. HPLC analysis identified rosmarinic acid as a major component in Collinsonia shoots and the roots at 20.1 and 15.8 mg/g, respectively. A 80% methanol extract of the Collinsonia root also contained two other major compounds with spectra typical of phenolic compounds. The anti‐inflammatory properties of Collinsonia extract were then assessed using a lipopolysaccharide (LPS)‐stimulated macrophage model (RAW 264.7 cells). The 80% methanol extract from Collinsonia inhibited LPS‐stimulated nitrite production at a concentration corresponding to 5 mg of dry Collinsonia root per mL of media without producing toxicity. The three major phenolics from Collinsonia root were then purified using preparatory HPLC. Treatment of RAW cells with rosmarinic acid at an equimolar concentration as was present in the 5 mg/mL Collinsonia extract did not significantly inhibit LPS‐stimulated nitrite production. However, a combination of all three major phenolic compounds equimolar to the 5 mg/mL Collinsonia extract treatment did result in significant inhibition of LPS‐stimulated nitrite production. This initial characterization of a methanol extract from Collinsonia demonstrated high concentrations of phenolic compounds with anti‐inflammatory activity in macrophage cells.