PREPARATIVE SEPARATION AND PURIFICATION OF ALKYLAMIDES FROM ZANTHOXYLUM BUNGEANUM MAXIM BY HIGH-SPEED COUNTER-CURRENT CHROMATOGRAPHY

Optimization of Conditions of Zanthoxylum Alkylamides Liposomes by Response Surface Methodology and the Absorption Characteristics of Liposomes in the Caco-2 Cell Monolayer Model

Zanthoxylum alkylamides, as a numbing substance in Zanthoxylum bungeanum has many physiological effects. However, the numbing taste and unstable properties limited its application. This study aimed to optimize the preparation process of Zanthoxylum alkylamides liposomes by response surface methodology (RSM) and to investigate the in vitro absorption characteristics of the liposomes through the Caco-2 cell monolayer model. The process parameters of liposomes were as follows: Zanthoxylum alkylamides was 15 mg, phospholipid-feedstock ratio was 6.14, phospholipid-cholesterol ratio was 8.51, sodium cholate was 33.80 mg, isopropyl myristate was 29.49 mg, and the theoretical encapsulation efficiency of the prepared liposomes could reach 90.23%. Further, the particle size of the liposomes was 155.47 ± 3.16 nm, and the ζ-potential was -34.11 ± 4.34 mV. Meanwhile, the liposomes could be preserved for 14 days under the condition that the content of Zanthoxylum alkylamides was less than 2 mg/mL and the preservation temperature was lower than 25 °C. Moreover, the uptake characteristics of the Zanthoxylum alkylamides liposomes in the Caco-2 cell monolayer model were also investigated. The results showed that the Zanthoxylum alkylamides liposomes could be taken up and absorbed by Caco-2 cells. Also, the Zanthoxylum alkylamides liposomes had a better uptake performance than the unembedded Zanthoxylum alkylamides and conformed to the passive uptake.

Rapid purification of alkylamides from Zanthoxylum bungeanum by medium-pressure liquid chromatography and the establishment of a numbness prediction model using an electronic tongue

In the present study, an efficient and rapid method for the preparation of high-purity typical alkylamides from Zanthoxylum bungeanum (Z. bungeanum) pericarps using medium-pressure liquid chromatography (MPLC) was developed. Under the optimized conditions using a mobile phase of methanol : water (70 : 30, v/v) at a flow rate of 25 mL min-1 and one run for 30 min, hydroxy-α-sanshool with a purity of 97.85% could be obtained. Sensory evaluation and electronic tongue analysis of the hydroxyl-α-sanshool were performed, and the aftertastes of bitterness and astringency were found to be more representative of the compounds in Chinese prickly ash that causes numbness, which has not been reported in the literature before. An electronic tongue prediction model for the evaluation of numbing intensity was established: Y = 20.452X1 - 7.594X2 - 2.876, R2 = 0.973, where Y is a sensory evaluation value based on the 15 cm linear scale method and X1 and X2 are the aftertastes from astringency and bitterness, respectively. The evaluation model can be used for the evaluation of the numbing intensity of amides of Zanthoxylum bungeanum.

Degradation and Transformation Mechanisms of Zanthoxylum Alkylamides Exposed to UVB Light

Zanthoxylum oleoresin, a concentrated extract derived from Zanthoxylum bungeanum, is rich in non-volatile, intensely flavorful substances and amide compounds, such as hydroxy-α-sanshool, hydroxy-β-sanshool, and hydroxy-ε-sanshool. The production process of Zanthoxylum oleoresin remains unstandardized, and there is still a lack of research on the precise classification and quantification of its key chemical constituents, as well as the stability of these compounds when produced using different extraction methods. This study utilized preparative liquid chromatography to extract and purify amide compounds from Zanthoxylum oleoresin, successfully isolating three sanshools: hydroxy-α-sanshool, hydroxy-β-sanshool, and hydroxy-ε-sanshool. The stability of three these sanshools under UVB irradiation in different solvents was explored in UVB-simulated sunlight conditions to investigate the degradation or transformation mechanism of Zanthoxylum alkylamides under UVB irradiation. The findings indicate a rapid decrease in the hydroxy-α-sanshool content under UVB ultraviolet light, aligning with the second-order kinetics. This study revealed alterations in the contents of hydroxy-α-sanshool, hydroxy-β-sanshool, and hydroxy-ε-sanshool and the formation of a new compound following exposure to UVB light. This new compound, along with the three sanshools, possesses a uniform m/z 264 and shares similar chemical structures. Further analysis also uncovered that these compounds are capable of undergoing isomerization reactions under UVB irradiation. This demonstrates that UVB irradiation of certain intensities can modify the concentrations and chemical structures of these Zanthoxylum alkylamides. These insights offer crucial guidance for future studies on the processing and preservation of Zanthoxylum alkylamides and their derivatives.

Separation and Purification of Hydroxyl-α-Sanshool from Zanthoxylum armatum DC. by Silica Gel Column Chromatography

Hydroxyl-α-sanshool is the main alkylamide produced by Zanthoxylum armatum DC., and it is responsible for numbness after consuming Z. armatum-flavored dishes or food products. The present study deals with the isolation, enrichment, and purification of hydroxyl-α-sanshool. The results indicated that the powder of Z. armatum was extracted with 70% ethanol and then filtrated; the supernatant was concentrated to get pasty residue. Petroleum ether (60-90 °C) and ethyl acetate at a 3:2 ratio, with an Rf value of 0.23, were chosen as the eluent. Petroleum ether extract (PEE) and ethyl acetate-petroleum ether extract (E-PEE) were used as the suitable enriched method. Afterward, the PEE and E-PEE were loaded onto silica gel for silica gel column chromatography. Preliminary identification was carried out by TLC and UV. The fractions containing mainly hydroxyl-α-sanshool were pooled and dried by rotary evaporation. Lastly, all of the samples were determined by HPLC. The yield and recovery rates of hydroxyl-α-sanshool in the p-E-PEE were 12.42% and 121.65%, respectively, and the purity was 98.34%. Additionally, compared with E-PEE, the purity of hydroxyl-α-sanshool in the purification of E-PEE (p-E-PEE) increased by 88.30%. In summary, this study provides a simple, rapid, economical, and effective approach to the separation of high-purity hydroxyl-α-sanshool.

The Effects of Pepper (Zanthoxylum bungeanum) from Different Production Areas on the Volatile Flavor Compounds of Fried Pepper Oils Based on HS-SPME-GC-MS and Multivariate Statistical Method

Fried pepper oil retains the overall flavor outline of pepper, and its unique rich and spicy flavor is deeply loved by consumers. In order to study the effect of different production areas of pepper on the flavor compounds of fried pepper oil, taking dried pepper from seven different production areas as raw materials, and taking rapeseed oil as a carrier oil as well as a constant frying temperature to prepare pepper oil, the present study analyzed the volatile flavor components of pepper oil qualitatively and quantitatively by employing headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The principal component analysis (PCA) method was used to construct the correlation analysis model of volatile flavor substances among different samples of pepper oil. Applying the hierarchical cluster analysis (HCA), the main volatile substances causing the flavor differences of pepper oil from different production areas were identified. The results showed that a total of 81 chemical components were identified, including 15 alcohols, 10 aldehydes, 5 ketones, 34 hydrocarbons, 11 esters, 6 acids, and others. Terpinen-4-ol, linalool, 2,4-decadienal, trans-2-heptenal, sabinene, linalyl acetate, bornyl acetate, myrcene, 1-caryophyllene, trans-α-ocimene, and limonene were selected as the main substances leading to the flavor differences among the pepper oil samples. These 11 chemical components played a decisive role in the construction of the overall aroma of the pepper oil. Using a descriptive sensory analysis, it was concluded that pepper oil from different production areas holds different aroma intensities. Compared with the other six samples, S4 Hanyuan Pepper Oil (HYPO) shows a relatively strong trend toward a spicy fragrance, fresh grassy fragrance, floral and fruity fragrance, fresh sweet fragrance, and fatty aroma.

A methanolic extract of Zanthoxylum bungeanum modulates secondary metabolism regulator genes in Aspergillus flavus and shuts down aflatoxin production

Aflatoxin B1 (AFB1) is a food-borne toxin produced by Aspergillus flavus and a few similar fungi. Natural anti-aflatoxigenic compounds are used as alternatives to chemical fungicides to prevent AFB1 accumulation. We found that a methanolic extract of the food additive Zanthoxylum bungeanum shuts down AFB1 production in A. flavus. A methanol sub-fraction (M20) showed the highest total phenolic/flavonoid content and the most potent antioxidant activity. Mass spectrometry analyses identified four flavonoids in M20: quercetin, epicatechin, kaempferol-3-O-rhamnoside, and hyperoside. The anti-aflatoxigenic potency of M20 (IC₅₀: 2-4 µg/mL) was significantly higher than its anti-proliferation potency (IC₅₀: 1800-1900 µg/mL). RNA-seq data indicated that M20 triggers significant transcriptional changes in 18 of 56 secondary metabolite pathways in A. flavus, including repression of the AFB1 biosynthesis pathway. Expression of aflR, the specific activator of the AFB1 pathway, was not changed by M20 treatment, suggesting that repression of the pathway is mediated by global regulators. Consistent with this, the Velvet complex, a prominent regulator of secondary metabolism and fungal development, was downregulated. Decreased expression of the conidial development regulators brlA and Medusa, genes that orchestrate redox responses, and GPCR/oxylipin-based signal transduction further suggests a broad cellular response to M20. Z. bungeanum extracts may facilitate the development of safe AFB1 control strategies.

Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review

Chinese prickly ash is known for producing a typical pungent sensation in Sichuan Cuisine. Accumulating evidence suggest a series of health benefits and pharmacological effects associated with prickly ash. Therefore, a systematic analysis of the composition, structural properties, detection, and flavor mechanism of numbing substances is highly necessitated to address their future application. Sanshool-based unsaturated amides are the primary cause of tingling. The numbing substances have poor stability and are prone to oxidation and decomposition reactions due to their highly unsaturated conjugated diene structures. Pungent sensations evoked by different sanshools are distinct, which is attributed to different mechanisms of interaction with membrane ion channels (TRPV1, TRPA1, and KCNK). In this paper, the composition, structural properties (such as isomerization, oxidation), detection, and flavor mechanism of numbing substances of prickly ash were summarized. The prospective application and future research direction of numbing substances in the prickly ash industry were also proposed.

Development of 1 H-NMR methods for quantitative determination of alkylamides in Zanthoxylum bungeanum and quality evaluation based on its fingerprint

Alkylamides, as the representative hemp flavor and active ingredients, can reflect the quality of Zanthoxylum bungeanum Maxim. However, conjugated triene structure exists in alkylamides, which is easy to be oxidized and decomposed in air, making it difficult to quantify. In this study, a method for the quantitative determination of alkylamides by ¹ H-NMR technology was developed with 85% ethanol as the best extraction solvent, CDCl₃ as the best deuterium dissolution reagent, pyrazine as the internal standard, and triple peaks of hydrogen protons on the amide bond at δ 6.33 ppm as the quantitative signal peak. Meanwhile, methodological verification was carried out to prove the reliability and effectiveness of the method. On this basis, the contents of alkylamides in nine germplasms of Zanthoxylum with monthly dynamics were obtained. The results showed that the alkylamides of Hancheng stingless Z. bungeanum (HC) exhibited the highest content in August (51.92 ± 0.96 mg/g), while the lowest was FG in June (1.23 ± 0.21 mg/g). The results of ¹ H-NMR corresponded to those of HPLC, and the effectiveness of this method was verified. Accumulation dynamic results show that the best harvest period of Z. bungeanum is July and August. Moreover, the quality of nine varieties of Zanthoxylum bungeanum from a common garden was evaluated by the established ¹ H-NMR fingerprint and chemometric analyses. The results showed that Hancheng stingless Z. bungeanum was the best germplasm. This study provides a new strategy for the quantitative determination of alkylamides in Z. bungeanum and improves the quality evaluation system of Z. bungeanum. PRACTICAL APPLICATION: The results provide a new research idea for the analysis of important chemical components of Z. bungeanum. Meanwhile, the study provides a scientific basis for the quality evaluation and high-quality germplasm resources of Z. bungeanum.

Genome survey of Zanthoxylum bungeanum and development of genomic-SSR markers in congeneric species

Zanthoxylum bungeanum, a spice and medicinal plant, is cultivated in many parts of China and some countries in Southeast Asia; however, data on its genome are lacking. In the present study, we performed a whole-genome survey and developed novel genomic-SSR markers of Z. bungeanum. Clean data (∼197.16 Gb) were obtained and assembled into 11185221 scaffolds with an N50 of 183 bp. K-mer analysis revealed that Z. bungeanum has an estimated genome size of 3971.92 Mb, and the GC content, heterozygous rate, and repeat sequence rate are 37.21%, 1.73%, and 86.04%, respectively. These results indicate that the genome of Z. bungeanum is complex. Furthermore, 27153 simple sequence repeat (SSR) loci were identified from 57288 scaffolds with a minimum length > 1 kb. Mononucleotide repeats (19706) were the most abundant type, followed by dinucleotide repeats (5154). The most common motifs were A/T, followed by AT/AT; these SSRs accounted for 71.42% and 11.84% of all repeats, respectively. A total of 21243 non-repeating primer pairs were designed, and 100 were randomly selected and validated by PCR analysis using DNA from 10 Z. bungeanum individuals and 5 Zanthoxylum armatum individuals. Finally, 36 polymorphic SSR markers were developed with polymorphism information content (PIC) values ranging from 0.16 to 0.75. Cluster analysis revealed that Z. bungeanum and Z. armatum could be divided into two major clusters, suggesting that these newly developed SSR markers are useful for genetic diversity and germplasm resource identification in Z. bungeanum and Z. armatum.

Ultrasound-assisted enzymatic extraction of hydroxy-sanshool compounds from the hydrodistillation residue of two Sichuan peppers: optimization, quantification and pungent taste contribution evaluation

Hydroxy-sanshool compounds were extracted from the hydrodistillation residue of Z. bungeanum Maxim. pericarp (ZBM) and Z. armatum DC. pericarp (ZADC) by using ethanol–water extraction and extractions assisted with (i) enzymes, (ii) ultrasound, and (iii) enzymes and ultrasound. The yields of the hydroxy-sanshool extracts under these four extraction conditions were calculated and compared. The ultrasound-assisted enzymatic extraction was then optimized based on a Box–Behnken design. Furthermore, five hydroxy-sanshool compounds in the extracts were quantified and their pungent taste contribution value (PCV) was calculated. Oral sensory evaluation was finally performed. Compared with that of the hydroxy-sanshool extracted with ethanol–water, the yields of the samples from the extraction assisted with enzymes, ultrasound, and enzymes and ultrasound increased by 4.2–7.6%, 9.3–9.8%, and 21.5–26.2%, respectively. A maximum yield of 7.87% (w/w) was achieved by using ultrasound-assisted enzymatic extraction under the optimal conditions: 3.1% (w/w) amount of enzyme, an incubation temperature of 50.3 °C, and an ultrasound irradiation power of 207 W. The PCV of hydroxy-α-sanshool, hydroxy-β-sanshool, hydroxy-γ-sanshool, hydroxy-ε-sanshool, and hydroxy-γ-isosanshool was 1153, 447, 461, 139, and 51 ml g⁻¹ for the ZBM extract, respectively, while the PCV of these five hydroxyl-sanshools was 659 ml g⁻¹, 575 ml g⁻¹, not detected, 119 ml g⁻¹, and not detected for the ZADC extract, respectively. Tingling and salivation were the main taste sensations of ZBM, whereas numbing and tingling sensations were dominant in ZADC.

Hydroxy-sanshool compounds were extracted from the hydrodistillation residue of Z. bungeanum Maxim. pericarp and Z. armatum DC. pericarp by using ethanol–water extraction and extractions assisted with (i) enzymes, (ii) ultrasound, and (iii) enzymes and ultrasound.

Simple quantitative analytical methods for the determination of alkaloids from medicinal and edible plant foods using a homemade chromatographic monolithic column

A polymer-based chromatographic monolithic column was prepared via in-situ radical polymerization using tetrahydrofurfuryl methacrylate as the monomer. The homemade column was used for the separation and quantitative analysis of alkaloids, including piperine from Piper longum (fruit of Piper longum Linn.) and pepper (fruit of Piper nigrum L.), hydroxy-α-sanshool, and hydroxy-γ-sanshool from zanthoxylum (fruit of Zanthoxylum bungeanum Maxim), as well as caffeine from Wuyi rock tea. The chromatographic fractions were identified by mass spectrometry. Single factor test and orthogonal test were both carried out to optimize the extraction conditions. The method validation indicated that the accuracy represented by spiked recovery ranged in 98.89%-102.06%, the correlation coefficients in 0.99986-0.99999. These results show that the prepared monolithic column can be successfully used to quantitatively analyse alkaloids from the real medicinal and edible plant foods with reversed-phase mechanism, which can avoid the long analytical time using traditional packed C18 column. The present method is a simple, and inexpensive method for quantitatively analysing alkaloids from medicinal and edible plant foods, exhibiting good specificity and durability.

The relationship between alkylamide compound content and pungency intensity of Zanthoxylum bungeanum based on sensory evaluation and ultra-performance liquid chromatography-mass spectrometry/ mass spectrometry (UPLC-MS/MS) analysis

BACKGROUND

Zanthoxylum bungeanum originating in different places varies in alkylamide content and pungency intensity.

RESULTS

The pungency intensity of 19 Zanthoxylum bungeanum samples was first determined with Scoville pungency units (SPUs). The SPUs were found to range from 3.80E + 04 to 5.40E + 05. The chemical compositions and contents were measured next, using the ultra-performance liquid chromatography-mass spectrometry/ mass spectrometry (UPLC-MS/MS) method. The total alkylamide content ranged from 9.83 ± 0.15 to 89.98 ± 1.35 g kg^-1 . Hydroxy-ϵ-sanshool, hydroxy-α-sanshool, hydroxy-β-sanshool, hydroxy-γ-sanshool, bungeanool, and isobungeanool were found to be the key pungent compounds, ranging in proportion from 92.65% to 97.69%. The relationship between alkymide compound content and pungency intensity was also analyzed by ridge regression, and it was found that the β values of independent variables were stable when k was more than 0.6. The regression coefficients of hydroxy-ϵ-sanshool, hydroxy-α-sanshool, hydroxy-β-sanshool, hydroxy-γ-sanshool, bungeanool, isobungeanool, and other alkylamides were 0.105, 0.177, 0.386, -0.166, -0.006, 0.005, and -0.018, respectively.

CONCLUSION

Hydroxy- sanshool compounds were important in determinant the pungency intensity of Z. bungeanum. Knowledge of the relationship between alkymide compound content and pungency intensity will assist in the creation of new methods to determine pungency intensity and provide a scientific basis for flavor design, development of pungent food products, and consumer choice evaluations. © 2018 Society of Chemical Industry.

Zanthoxylum bungeanum Maxim. (Rutaceae): A Systematic Review of Its Traditional Uses, Botany, Phytochemistry, Pharmacology, Pharmacokinetics, and Toxicology

Zanthoxylum bungeanum Maxim. (Rutaceae) is a popular food additive and traditional Chinese herbal medicine commonly named HuaJiao in China. This plant is widely distributed in Asian countries. The aim of this paper is to provide a systematic review on the traditional usages, botany, phytochemistry, pharmacology, pharmacokinetics, and toxicology of this plant. Furthermore, the possible development and perspectives for future research on this plant are also discussed. To date, over 140 compounds have been isolated and identified from Z. bungeanum, including alkaloids, terpenoids, flavonoids, and free fatty acids. The extracts and compounds have been shown to possess wide-ranging biological activity, such as anti-inflammatory and analgesic effects, antioxidant and anti-tumor effects, antibacterial and antifungal effects, as well as regulatory effects on the gastrointestinal system and nervous system, and other effects. As a traditional herbal medicine, Z. bungeanum has been widely used to treat many diseases, especially digestive disorders, toothache, stomach ache, and diarrhea. Many traditional usages of this plant have been validated by present investigations. However, further research elucidating the structure-function relationship among chemical compounds, understanding the mechanism of unique sensation, as well as exploring new clinical effects and establishing criteria for quality control for Z. bungeanum should be further studied.

Purification and Characterization of Angiotensin-I Converting Enzyme Inhibitory Peptides from Prickly Ash (Zanthoxylum bungeanum Maxim) Seed Protein Hydrolysates

Prickly ash (Zanthoxylum bungeanum Maxim) seed protein was hydrolyzed with papain to obtain hydrolysates with inhibitory activity against angiotensin-I converting enzyme (ACE). ACE inhibitory peptides (ACEIPs) were successfully purified from seed protein hydrolysates through ultrafiltration and gel chromatography. In vitro ACE inhibitory assay revealed an IC50 value of 0.032± 0.008 mg·mL−1 for a component with <5 kDa molecular weight. Four fractions were isolated by Sephadex G-25 gel chromatography under the following elution conditions: flow rate, 0.6 mL·min−1; initial volume, 2.0 mL; and sample concentration, 30 mg·mL−1. The second fraction showed the highest inhibitory activity with an IC50 value of 0.021±0.007 mg·mL−1. The stability of the ACE inhibitory activity of the obtained ACEIPs was identified under storage conditions with varied temperature, pH, and gastrointestinal protease digestion. Peptides derived from prickly ash seed protein hydrolysates may be a potential resource for exploring functional food or pharmaceuticals against hypertension.

Countercurrent Separation of Natural Products: An Update

This work assesses the current instrumentation, method development, and applications in countercurrent chromatography (CCC) and centrifugal partition chromatography (CPC), collectively referred to as countercurrent separation (CCS). The article provides a critical review of the CCS literature from 2007 since our last review (J. Nat. Prod. 2008, 71, 1489-1508), with a special emphasis on the applications of CCS in natural products research. The current state of CCS is reviewed in regard to three continuing topics (instrumentation, solvent system development, theory) and three new topics (optimization of parameters, workflow, bioactivity applications). The goals of this review are to deliver the necessary background with references for an up-to-date perspective of CCS, to point out its potential for the natural product scientist, and thereby to induce new applications in natural product chemistry, metabolome, and drug discovery research involving organisms from terrestrial and marine sources.

Purification and characterization of flavonoids from the leaves of Zanthoxylum bungeanum and correlation between their structure and antioxidant activity

Nine flavonoids were isolated and characterized from the leaves of Zanthoxylum bungeanum. Their structures were elucidated by spectroscopic techniques as quercetin (1), afzelin (2), quercitrin (3), trifolin (4), quercetin-3-O-β-D-glucoside (5), isorhamnetin 3-O-α-L-rhamnoside (6), hyperoside (7), vitexin (8) and rutin (9). All compounds were isolated from the leaves of Z. bungeanum for the first time. Five compounds (2, 4, 5, 6 and 8) were found for the first time in the genus Zanthoxylum. To learn the mechanisms underlying its health benefits, in vitro (DPPH, ABTS, FRAP and lipid peroxidation inhibition assays) and in vivo (protective effect on Escherichia coli under peroxide stress) antioxidant activities of the nine flavonoids were measured. Quercetin and quercetin glycosides (compounds 1, 3, 5, 7, 9) showed the highest antioxidant activity. Structure-activity relationships indicated that the -OH in 4′ position on the B ring and the -OH in 7 position on the A ring possessed high antioxidant activity; B ring and/or A ring with adjacent -OH groups could greatly increase their antioxidant ability. Also, due to the different structures of various flavonoids, they will certainly exhibit different antioxidant capacity when the reactions occur in solution or in oil-in-water emulsion. These findings suggest that Z. bungeanum leaves may have health benefits when consumed. It could become a useful supplement for pharmaceutical products and functional food ingredients in both nutraceutical and food industries as a potential source of natural antioxidants.