Isolation of Cucurbitacin E from Sprouted Pumpkin Seed and Analysis of Its Anti-cancer and Anti-inflammatory Activities
2008
Sim, H.S. (Chungnam National University, Daejeon, Republic of Korea) | Jang, B.C. (Keimyung University, Daegu, Republic of Korea) | Park, H.M. (Chungnam National University, Daejeon, Republic of Korea) | Jeng, B.Y. (Sangsaeng Food Company, Republic of Korea) | Oh, M.J. (Chungnam National University, Daejeon, Republic of Korea), E-mail: [email protected]
In order to improve the use of pumpkin seed, the present study was performed to isolate compositions of the bitter components which were not seen in pumpkin seed itself but newly biosynthesized during germination of the seed. The compositions isolated were then further purified by TLC and preparative HPLC in which a fraction with Rf 0.73 and RT 10.3 was obtained. Cucurbitacin E with molecular weight of 557 from the fraction was finally identified by subsequent structural analysis of LC-MS/MS. The production of cucurbitacin E peaked with 224.7 mg/kg at 4 days of germination at 20℃ with the water supply at intervals of 48 hrs in the darkness, while that of cucurbitacin E reached 146.7 mg/kg in the brightness. In vitro-cell based assays demonstrated that the isolated and purified cucurbitacin E inhibited proliferation of A549 lung cancer cells and suppressed expression of the IL-1β- or PMA-induced cyclooxygenase-2, an inflammatory protein in A549 cells, suggesting its anti-proliferative and anti-inflammatory activities.
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