利用細胞平台與化學分析以及電腦模擬探討中國橄欖的攝食應用

Abstract

中國橄欖 (Canarium album L.) 為一種民間中草藥，富含 gallic acid 與 ellagic acid 等植化素。以往的研究已發現橄欖果實具有抗氧化、抗發炎和抗癌細胞增生等功效。然而較少研究關注橄欖果核和葉子的功效，此外，先前的研究主要使用乙酸乙酯作為萃取溶劑，但這並非日常飲食中會接觸到的溶劑。因此，我們的研究目標是以飲食模擬方式探討中國橄欖的生理功能和活性成分。我們在模擬攝食應用之情況下萃取中國橄欖葉子、果實以及果核。並發現大多數萃取物經細胞平台篩選後在 Raw264.7 巨噬細胞表現抗發炎功效，也在 HCT116 人類大腸癌細胞中發現抗癌細胞增生的特性。另外，為模擬橄欖茶或橄欖燉湯的烹調方式，將橄欖葉和果實水萃物以及果實和果核水萃物做合併處理並評估抗癌細胞增生功效。結果顯示合併處理較單獨處理效果更好，表明飲食中透過不同部位搭配可能可以達到抗癌之協同作用。同時，我們透過 LC-MS/MS 鑒定萃取物中的酚酸和黃酮類化合物，並利用此結果進行了分子對接研究，發現葉子成分大多與果實成分在分子對接時並不對接在同一位置，代表有可能透過不同化合物同時作用在 PFK1而達到抑制效果。根據實驗結果推衍，我們提供一些食物組合的建議，例如含有果實和葉的橄欖茶，以及含有果實和果核的雞湯，以維持腸道健康。本研究透過 收集中國橄欖的活性成分和生理功效的數據來累積食療方面的知識，並為未來在日常飲食中的應用提供依據。

Chinese olive (Canarium album L.) is a traditional medicine and rich in phytochemicals such as gallic acid and ellagic acid. Previous studies have highlighted the functional compounds that mediate physiological effects of olive fruit, including antioxidant, anti-inflammatory, and anti-proliferative properties. However, limited studies have focused on the functions of the olive pit and leaf; in addition, previous research mainly utilized ethyl acetate as an extraction solvent far from our daily use. Therefore, our research aimed to investigate physiological functions and active compounds of Chinese olive by using a diet mimicking approach. We extracted Chinese olive leaves, fruits, and seeds in a manner mimicking dietary consumption. We found that most of the extracts showed anti-inflammatory effects in Raw264.7 macrophage cells and anti-cancer cell proliferation properties in HCT116 human colon cancer cells. Furthermore, to mimicking the cooking methods of olive tea or olive stew, we combined water extracts of olive leaves and fruits, as well as fruit and pit, to evaluate their anti proliferation effects in cancer cell. The results show that both have better effects compared to individual extracts alone, suggesting a synergistic anti-proliferation effects in cancer cell when different parts of Chinese olive were combined in the diet. Moreover, key compounds of phenolic acid and flavonoids have been identified in extracts by LC MS/MS, and we conducted molecular docking studies. Interestingly, most of the compounds from the leaves and fruits did not dock at the same location during molecular docking, indicating the possibility of inhibiting PFK1 through different compounds simultaneously. Based on the results of combination, we aim to provide a food combination suggestion such as olive tea including fruit and leaf, and also olive stew including fruit and pit to maintain gut health. In conclusion, the data collection regarding the functional ingredients and physiological functions of Chinese olive can help accumulate knowledge of dietotherapy, which is available in daily intake.