Ethanol Extract of Amomum tsao-ko Ameliorates Ovariectomy-Induced Trabecular Loss and Fat Accumulation

Abstract

In Asia, Amomum tsao-ko has long been used as a spice or seasoning in food to stimulate digestion. In the present study, we evaluated the effects of ethanol extract of Amomum tsao-ko (EEAT) on menopausal osteoporosis and obesity. After the administration of EEAT in ovariectomy (OVX) mice models for five weeks, microcomputed tomography and a histological analysis were performed to assess, respectively, the trabecular structure and the fat accumulation in adipose, liver, and bone tissues. We also examined the effects of EEAT on a bone marrow macrophage model of osteoclastogenesis by in vitro stimulation from the receptor activator of nuclear factor-kappa Β ligand (RANKL) through real-time PCR and Western blot analysis. In addition, ultrahigh performance liquid chromatography–tandem mass spectrometry (UHPLC–MS/MS) with authentic standards was applied to characterize the phytochemical profiling of EEAT. We found that EEAT significantly decreased OVX-induced body weight gain and fat accumulation, significantly prevented OVX-induced deterioration of bone mineral density and microstructure of trabecular tissues, and significantly inhibited osteoclast differentiation by downregulating NF-κB/Fos/NFATc1 signaling in osteoclasts. Furthermore, UHPLC–MS/MS identified eight beneficial phytochemicals in EEAT. Collectively, these results suggest that EEAT might be an effective nutraceutical candidate to attenuate menopausal osteoporosis by inhibiting osteoclastogenesis and to prevent obesity by suppressing fat accumulation.

Characterization, Hypoglycemic Activity, and Antioxidant Activity of Methanol Extracts From Amomum tsao-ko: in vitro and in vivo Studies

“…As a traditional Chinese medicine, A. tsao-ko has been studied by a few researchers at home and abroad (4)(5)(6)(7)(8)(9). Using water extraction, ethanol extraction, and petroleum ether extraction, Liu et al performed a comprehensive chemical investigation and found that the peel and the seeds of A. tsao-ko contained a variety of chemical components, including saccharide, protein, amino acids, phenolic compounds, tannins, organic acids, saponins, flavonoids, anthraquinone, coumarin, lactones, steroids, terpenoids, volatile oil, anthocyanins, and so on (32).…”

“…A. tsao-ko can not only be used as an edible spice but also has therapeutic effects on stomach disorders, dyspepsia, nausea, abdominal pain, and throat infections, as recorded in the Chinese Pharmacopoeia . Flavonoids, coumarins, phenols, and diterpenoids were found as bioactive constituents in A. tsao-ko extracts, which have been reported to have the activity of anti-obesity ( 4 ), bone health promotion ( 5 ), anti-inflammation ( 6 ), and anti-proliferation ( 7 ). He et al found that amomutsaokols A-K, diarylheptanoids, tsaokopyranols A–M, and 2,6-epoxy diarylheptanoids from a 50% ethanol-water extract of A. tsao-ko demonstrated significant α-glucosidase inhibitory activity ( 8 , 9 ).…”