Identification of Active Anti-Inflammatory Compounds in Sweet Potato Storage Roots Extracted with Ethanol via...

Area of Science:

• Phytochemistry
• Pharmacology
• Food Science

Background:

• Sweet potatoes (Ipomoea batatas) exhibit anti-inflammatory properties attributed to their phytochemicals.
• Previous research indicated sweet potato ethanol extract (SP-EtOH-Ex) inhibits interleukin-6 (IL-6) production in lipopolysaccharide (LPS)-stimulated RAW264.7 cells.
• The specific compounds responsible for this anti-inflammatory effect remained unidentified.

Purpose of the Study:

• To identify and quantify the compounds in SP-EtOH-Ex responsible for inhibiting IL-6 production.
• To evaluate the anti-inflammatory activity of identified compounds in LPS-stimulated RAW264.7 cells.

Main Methods:

• Liquid chromatography-quadrupole time-of-flight mass spectrometry (LC-Q-TOF-MS) was employed for compound identification and quantification.
• Auto MS/MS mode (data-dependent acquisition) facilitated compound analysis.
• Data were processed using MS-DIAL and MS-FINDER, with results compared against reference standards.

Main Results:

• β-sitosterol, campesterol, and lauroyl diethanolamide were identified and quantified in SP-EtOH-Ex.
• Phytosterols β-sitosterol and campesterol demonstrated significant suppression of LPS-induced IL-6 production at concentrations found in the extract.
• Lauroyl diethanolamide did not exhibit similar anti-inflammatory activity.

Conclusions:

• β-sitosterol and campesterol are key contributors to the anti-inflammatory effects of sweet potato storage roots.
• Phytosterols are likely the primary anti-inflammatory constituents in sweet potatoes.
• Sweet potato edible portions represent a valuable source of anti-inflammatory compounds.