Cytotoxicity and 3T3-L1 cell uptake of lactucaxanthin purified and characterized by LCMS and NMR from lettuce (Lactuca sativa).

Naveen, J. and Anitha Rani, E. and Sachin, R. Chaudhari and Baskaran, V. (2020) Cytotoxicity and 3T3-L1 cell uptake of lactucaxanthin purified and characterized by LCMS and NMR from lettuce (Lactuca sativa). Journal of Liquid Chromatography & Related Technologies, 43 (7-8). pp. 233-246.

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Abstract

Lettuce (Lactuca sativa) and its bioactive constituent lactucaxanthin are gaining importance due to their antidiabetic property. Hence, aim of this study is to establish a simple purification technique for lactucaxanthin and its antioxidant property, cytotoxicity, and cellular uptake in 3T3-L1 cells (pre-adipocytes). Results revealed that lactucaxanthin is higher (mg/100 g dry weight) in green lettuce (3.05 ± 0.12) than Romania (0.42 ± 0.05) and Iceberg (0.36 ± 0.06), respectively. The purity of lactucaxanthin separated by TLC followed by preparatory HPLC is 99 ± 1% with kmax 439 nm. FTIR, LC-MS (M þ Hþ–H2O ¼ 551) and NMR analysis revealed the characteristic chemical structure of lactucaxanthin. Cytotoxicity of lactucaxanthin in 3T3-L1 cells treated at 1, 3, 5, 10, 30, 50, 60, 100 lM for 24 hr revealed 86–89% cell viability up to 10 mM concentration. 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,20 -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS)-mediated radical scavenging (35.65 ± 0.85 mg/ml and 4.92 ± 0.81 mg/ml), total antioxidant 5 mg (equivalent to 23.71 ± 1.88 ascorbic acid) activity and reductive capability 20 mg (26.14 mg quercetin equivalent) of lactucaxanthin proved its antioxidant potential. 3T3-L1 cellular uptake of lactucaxanthin was found time dependent with absorption maxima of 46.35 ng after 24 hr treatment (10 mM). The present results help in effective positioning of lactucaxanthin for food and pharma application to fight against diabetes and dyslipidemia.

Item Type:	Article
Uncontrolled Keywords:	Cytotoxicity; HPLC; lactucaxanthin; lettuce; NMR; spectroscopy; TLC
Subjects:	600 Technology > 01 Medical sciences > 17 Toxicology 600 Technology > 08 Food technology > 23 Vegetables
Divisions:	Dept. of Biochemistry Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Oct 2020 08:49
Last Modified:	05 Oct 2020 08:49
URI:	http://ir.cftri.res.in/id/eprint/14499

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