A water-soluble high molecular weight substance isolated from Hyuganatsu orange (Citrus tamurana), suspected to be a polysaccharide, inhibits rat osteoclast cell formation | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 5 No. 6 (2015): June 2015 / Research Articles A water-soluble high molecular weight substance isolated from Hyuganatsu orange (Citrus tamurana), suspected to be a polysaccharide, inhibits rat osteoclast cell formation Authors Hiroko Hata Department of Obstetrics and Gynecology, Faculty of Medicine, University of Miyazaki, 5200 Kihara, Kiyotake-Cho, Miyazaki City, Miyazaki 889-1692, Japan Masatoshi Yamaguchi Department of Obstetrics and Gynecology, Faculty of Medicine, University of Miyazaki, 5200 Kihara, Kiyotake-Cho, Miyazaki City, Miyazaki 889-1692, Japan Hiroshi Sameshima Department of Obstetrics and Gynecology, Faculty of Medicine, University of Miyazaki, 5200 Kihara, Kiyotake-Cho, Miyazaki City, Miyazaki 889-1692, Japan Tsuyomu Ikenoue Department of Obstetrics and Gynecology, Faculty of Medicine, University of Miyazaki, 5200 Kihara, Kiyotake-Cho, Miyazaki City, Miyazaki 889-1692, Japan Junko Matsubara Ichimaru Phalcos Company, 318-1, Asagi, Motosu City, Gifu 501-0475, Japan Makoto Tsuboi Ichimaru Phalcos Company, 318-1, Asagi, Motosu City, Gifu 501-0475, Japan Takashi Tanaka Laboratory of Natural Product Chemistry, Nagasaki University Graduate School of Biomedical Sciences, 1-14 Bunkyo-cho, Nagasaki City, Nagasaki 852-8521, Japan DOI: https://doi.org/10.31989/ffhd.v5i6.182 Abstract Background: Osteoporosis is detrimental to aged women’s health care. We previously reported that Hyuganatsu orange (Citrus Tamurana) contains active substances that inhibit osteoclast activities. Prior to conducting a human study, we sought to identify the biological active substance in the Hyuganatsu orange which suppresses osteoclast formation. Methods: We isolated five fractions from a Hyuganatsu orange extract according to molecular weight. Each fraction was tested to determine its suppressive effect on the formation of osteoclasts in rats. We also used high-performance liquid chromatography (HPLC), infra-red (IR), and 1H and 13C NMR spectroscopy to evaluate its chemical structure. Data was recorded as mean ± standard error of the mean. The Mann-Whitney test was used, and a p-value of <.05 was considered statistically significant. Results: The highest and lowest molecular weight fractions showed significant suppression activity on rat osteoclast formation (p < .05). The lowest molecular weight fraction was identified as hesperidin using thin layer chromatography. Additionally, IR absorption revealed that the highest molecular weight fraction was not a flavonoid. With regard to chemical structure, 1H and 13C NMR spectroscopy suggested that the highest molecular weight fraction had signals compatible with a polysaccharide such as galacturonic acid. Conclusions: Hyuganatsu orange contains a biological active substance other than hesperidin that may be a polysaccharide and may suppress osteoclast formation. Key Words: Citrus Tamurana, TRAP positive cell, Polysaccharides, Rat osteoclast cell, in vitro study Downloads [Abstract] [Full Article] Published 2015-06-01 Issue Vol. 5 No. 6 (2015): June 2015 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com