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Krata AA, Domagała J, Głowacki R. Hydrophilic interaction liquid chromatography based method for simultaneous determination of purines and their derivatives in food spices. Food Chem 2024; 441:138285. [PMID: 38176140 DOI: 10.1016/j.foodchem.2023.138285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 12/16/2023] [Accepted: 12/24/2023] [Indexed: 01/06/2024]
Abstract
This work presents method for separation and quantification of adenine, guanine, xanthine, hypoxanthine, uric acid, and creatinine in food spices using hydrophilic interaction liquid chromatography with UV detection. Optimized conditions allowed separation with mobile phases containing acetonitrile and additives ammonium acetate (90:10, v/v, pH 6.1) or formate (90:10, v/v, pH 3.2). In food spices no uric acid was detected, creatinine (16 ± 2 μg g-1) was found only in instant dried yeast. The highest content of purines was determined in dried yeast (xanthine 110 ± 8 μg g-1, hypoxanthine 441 ± 24 μg g-1, adenine 84 ± 16 μg g-1, guanine 163 ± 12 μg g-1), high in curry, herbal pepper, and chicken seasoning, the lowest concentration was in black pepper (hypoxanthine 12 ± 2 μg g-1, adenine 27 ± 3 μg g-1). To best of our knowledge, no such complementary method and obtained data have been reported so far.
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Affiliation(s)
- Agnieszka Anna Krata
- University of Lodz, Faculty of Chemistry, Department of Environmental Chemistry, Pomorska 163 St., Lodz, Poland.
| | - Julia Domagała
- University of Lodz, Faculty of Chemistry, Department of Environmental Chemistry, Pomorska 163 St., Lodz, Poland.
| | - Rafał Głowacki
- University of Lodz, Faculty of Chemistry, Department of Environmental Chemistry, Pomorska 163 St., Lodz, Poland.
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Yuan J, Yang C, Cao J, Zhang L. Effects of Low Temperature-Ultrasound-Papain (LTUP) Combined Treatments on Purine Removal from Pork Loin and Its Influence on Meat Quality and Nutritional Value. Foods 2024; 13:1215. [PMID: 38672887 PMCID: PMC11048761 DOI: 10.3390/foods13081215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 04/06/2024] [Accepted: 04/11/2024] [Indexed: 04/28/2024] Open
Abstract
A combined pretreatment method of "low temperature-ultrasound-papain" (LTUP) was proposed to remove the purine of pork loins. Compared with untreated pork loin, under optimal conditions (temperature 58 °C, ultrasound density 100 W/cm2, and papain concentration 0.085%), the purine removal rate of treated pork loin could reach 59.29 ± 1.39%. The meat quality of pork loin treated with the LTUP method such as hardness and chewiness decreased by 58.37% and 64.38%, respectively, and the in vitro protein digestibility was increased by 19.64%; the cooking loss was decreased by 15.45%, compared with the simulated household blanching process (HT). In view of the high purine removal rate, the losses of free amino acids and soluble peptides were acceptable and reasonable. SEM and LF-NMR results showed that low temperature and ultrasound combined with papain treatment opened a channel for purine transfer and promoted purine dissolution by affecting the protein structure of pork loin. In addition, the migration of water within the muscle tissue was also related to purine removal. In summary, LTUP is recommended as an efficient and green way for the meat industry to remove purine.
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Affiliation(s)
- Jiaojiao Yuan
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (J.Y.); (C.Y.); (J.C.)
| | - Cheng Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (J.Y.); (C.Y.); (J.C.)
| | - Jialing Cao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (J.Y.); (C.Y.); (J.C.)
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (J.Y.); (C.Y.); (J.C.)
- College of Food, Shihezi University, Beisi Road, Shihezi 832003, China
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Sabolová M, Kulma M, Petříčková D, Kletečková K, Kouřimská L. Changes in purine and uric acid content in edible insects during culinary processing. Food Chem 2023; 403:134349. [DOI: 10.1016/j.foodchem.2022.134349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 09/10/2022] [Accepted: 09/17/2022] [Indexed: 11/26/2022]
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Aqueous Extracts of Fish Roe as a Source of Several Bioactive Compounds. SEPARATIONS 2022. [DOI: 10.3390/separations9080210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Regular consumption of seafood and, in particular, fish has been associated with important health benefits. A fish product that has been increasingly included in the human nutrition is roe. Despite its nutritional value has been established (fatty acid profile and protein content), the knowledge of the composition of its aqueous extracts is still limited. This work describes the bioactive compounds profile in the roe-derived aqueous extracts of three different marine species (sardine, horse mackerel and sea bass) using a method based on liquid chromatography coupled to high-resolution mass spectrometry with an electrospray ionisation source (LC-ESI/HRMS). The presence of substances with well-known nutritional and functional properties (e.g., antioxidant and anti-inflammatory properties) was demonstrated, namely essential amino acids (e.g., taurine), peptides (e.g., anserine and carnosine), B-group vitamins (e.g., nicotinamide) and gadusol. Therefore, roe-derived aqueous extracts are excellent sources of bioactive compounds and may be used as a font of functional components for several medical and veterinary applications.
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Effect on purine releasement of Lentinus edodes by different food processing techniques. Food Chem X 2022; 13:100260. [PMID: 35498996 PMCID: PMC9040045 DOI: 10.1016/j.fochx.2022.100260] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 02/15/2022] [Accepted: 02/17/2022] [Indexed: 11/24/2022] Open
Abstract
Freeze-drying could notably decrease the purine release from lentinus edodes. Roast-drying reduced guanine and adenine levels in lentinus edodes. Roast-drying raised the level of strong uricogenic purine hypoxanthine in lentinus edodes. The total purine content was higher than that of raw LE after moist heating.
Lentinus edodes (LE) is very popular in the world and also considered as high purine food. However, few focuses on purine types and its change during food processing. Here, we first compared 3 drying techniques, including roast-drying, freeze-drying, sun-drying on purine contents of LE by using acidolysis and HPLC. It showed that adenine decreased significantly after roast-drying (120 °C), which may be caused by thermal damage of DNA. Total purine decreased significantly after freeze-drying, while roast-dried and sun-dried LE remained unchanged. The effect of moist heat (boiling) on LE purine were also evaluated. Total purine increased due to xanthine increasement (331.72 ± 50.07%). And purine contents transferred into boiled liquid was higher than that in boiled solid. Compared with sun-dry and roast-dry processing, freeze-drying could notably affect the purine release from LE and decrease purine contents. Therefore, freeze-drying is recommended for process techniques for hyperuricemia and gouts populations.
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Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWD. Foods 2021; 10:foods10112814. [PMID: 34829096 PMCID: PMC8624923 DOI: 10.3390/foods10112814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 11/08/2021] [Accepted: 11/09/2021] [Indexed: 11/28/2022] Open
Abstract
Chinese chicken broth is well known for its outstanding nutritional value and flavor, widely consumed in China. This study was designed to develop a sensitive and accurate high-performance liquid chromatography-variable wavelength detector (HPLC-VWD) method to simultaneously determine purines and uric acid in Chinese chicken broth for gout and hyperuricemia dietary management. Chromatographic separation was performed on an Agilent TC-C18 (2) column (4.6 mm × 250 mm, 5.0 µm), using 0.02 M KH2PO4 (pH 4.0) as a mobile phase. Sample pretreatment was optimized to enable the extraction of all analytes from Chinese chicken broth. The optimal pretreatment conditions were chicken broth-60% trifluoroacetic acid (TFA)/20% formic acid (FA) (1:1, v/v) in a volume ratio of 1:3 and hydrolysis for 40 min at 85 °C in a water bath. The limits of detection (LODs) and limits of quantification (LOQs) of the purines and uric acid were 0.58–1.71 µg/L and 1.92–5.70 µg/L, respectively. The recoveries were 91–101%, with the relative standard deviations (RSDs) lower than 3%. The complete method has been successfully applied to determine purines and uric acid in various Chinese chicken soups obtained from different provinces in China.
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Md Zoqratt MZH, Gan HM. The inconsistent microbiota of Budu, the Malaysian fermented anchovy sauce, revealed through 16S amplicon sequencing. PeerJ 2021; 9:e12345. [PMID: 34760368 PMCID: PMC8557686 DOI: 10.7717/peerj.12345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Accepted: 09/29/2021] [Indexed: 11/21/2022] Open
Abstract
Budu is a Malaysian fermented anchovy sauce produced by immersing small fishes into a brine solution for 6 to 18 months. Microbial enzymes are known to contribute to fermentation; however, not much is known about the microbial community in Budu. Therefore, a better understanding of the Budu microbiome is necessary to improve the quality, consistency, and safety of the Budu products. In this study, we collected 60 samples from 20 bottles of Budu produced by seven manufacturers. We analyzed their microbiota using V3–V4 16S rRNA amplicon sequencing when we first opened the bottle (month 0), as well as 3 and 7 months post-opening (months 3 and 7). Tetragenococcus was the dominant genus in many samples, reaching a maximum proportion of 98.62%, but was found in low abundance, or absent, in other samples. When Budu samples were not dominated by a dominant taxa, we observed a wider genera diversity such as Staphylococcus, Acinetobacter, Halanaerobium and Bacillus. While the taxonomic composition was relatively stable across sampling periods, samples from two brands showed a sudden increase in relative abundance of the genus Chromobacterium at month 7. Based on prediction of metagenome functions, non-Tetragenococcus-dominated samples were predicted to have enriched functional pathways related to amino acid metabolism and purine metabolism compared to Tetragenococcus-dominated samples; these two pathways are fundamental to fermentation quality and health attributes of fish sauce. Among the non-Tetragenococcus-dominated samples, contributions towards amino acid metabolism and purine metabolism were biased towards the dominant taxa when species evenness is low, while in samples with higher species evenness, the contributions towards the two pathways were predicted to be evenly distributed between taxa. Our results demonstrated that the utility of 16S sequencing to assess batch variation in fermented food production. The distinct microbiota was shown to correlate with characteristic metagenome function including functions potentially related to fermented food nutrition and quality.
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Affiliation(s)
| | - Han Ming Gan
- GeneSEQ Sdn Bhd, Bukit Beruntung, Selangor, Malaysia.,Centre for Integrative Ecology, School of Life and Environmental Sciences, Deakin University, Geelong, Victoria, Australia
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Almeida C, Neves MC, Freire MG. Towards the Use of Adsorption Methods for the Removal of Purines from Beer. Molecules 2021; 26:molecules26216460. [PMID: 34770869 PMCID: PMC8587081 DOI: 10.3390/molecules26216460] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/19/2021] [Accepted: 10/21/2021] [Indexed: 11/25/2022] Open
Abstract
Beer corresponds to a fermented alcoholic beverage composed of several components, including purine compounds. These molecules, when ingested by humans, can be catabolized into uric acid, contributing to uric acid’s level increase in serum, which may lead to hyperuricemia and gout. To assure a proper management of this disease, physicians recommend restrictive dietary measures, particularly by avoiding the consumption of beer. Therefore, it is of relevance to develop efficient methods to remove purine compounds from alcoholic beverages such as beer. In this review, we provide an introduction on fermented alcoholic beverages, with emphasis on beer, as well as its purine compounds and their role in uric acid metabolism in the human body in relation to hyperuricemia and gout development. The several reported enzymatic, biological and adsorption methods envisaging purine compounds’ removal are then reviewed. Some enzymatic and biological methods present drawbacks, which can be overcome by adsorption methods. Within adsorption methods, adsorbent materials, such as activated carbon or charcoal, have been reported and applied to beer or wort samples, showing an excellent capacity for adsorbing and removing purine compounds. Although the main topic of this review is on the removal of purine compounds from beer, other studies involving other matrices rather than beer or wort that are rich in purines are included, since they provide relevant clues on designing efficient removal processes. By ensuring the selective removal of purine compounds from this beverage, beer can be taken by hyperuricemic and gouty patients, avoiding restrictive dietary measures, while decreasing the related healthcare economic burden.
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Hou C, Xiao G, Amakye WK, Sun J, Xu Z, Ren J. Guidelines for purine extraction and determination in foods. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.100] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Affiliation(s)
- Chuanli Hou
- School of Food Science and Engineering South China University of Technology Guangzhou People's Republic of China
| | - Ganhong Xiao
- School of Food Science and Engineering South China University of Technology Guangzhou People's Republic of China
| | - William Kwame Amakye
- School of Food Science and Engineering South China University of Technology Guangzhou People's Republic of China
| | - Jing Sun
- School of Food Science and Engineering South China University of Technology Guangzhou People's Republic of China
| | - Zhenzhen Xu
- School of Food Science and Engineering South China University of Technology Guangzhou People's Republic of China
| | - Jiaoyan Ren
- School of Food Science and Engineering South China University of Technology Guangzhou People's Republic of China
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10
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Takayanagi F, Fukuuchi T, Yamaoka N, Kaneko K. Measurement of the total purine contents and free nucleosides, nucleotides, and purine bases composition in Japanese anchovies ( Engraulis japonicus) using high-performance liquid chromatography with UV detection. NUCLEOSIDES NUCLEOTIDES & NUCLEIC ACIDS 2021; 39:1458-1464. [PMID: 33231138 DOI: 10.1080/15257770.2020.1809674] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Dietary purine restrictions are recommended for patients with hyperuricemia and gout. While measuring the purine contents of various foods in our laboratory using high-performance liquid chromatography (HPLC), we observed and reported changes in purine composition. In this study, we measured the total purine content and free purine of raw anchovies as well as after fermentation, using two methods by HPLC. Method 1 involved acid hydrolysis of all purines, such as nucleic acids and nucleotides, to form four corresponding purine bases. Method 2, which is a non-hydrolysis method, is used to measure the amount of free purines (nucleotide, nucleoside, purine base). As a result of method 1, after fermentation, adenine-related and hypoxanthine-related purines and the total purine levels decreased significantly. Regardless of being raw or fermented, each anchovy contained mainly hypoxanthine- and guanine-related purines. Among the hypoxanthine-related purines, the results of method 2 revealed that the raw anchovies contained a lot of inosine monophosphate (IMP), while after fermentation contained more inosine. In guanine-related and adenine-related purines, those nucleotides decreased by fermentation and nucleosides and bases increased. Measurements of free purines revealed that those reductions after fermentation observed in method 1 were derived from decreased nucleotides. These results indicate that purines are affected by the fermentation bacteria and period.
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Affiliation(s)
- F Takayanagi
- Laboratory of Biomedical and Analytical Sciences, Faculty of Pharma-Science, Teikyo University, Tokyo, Japan
| | - T Fukuuchi
- Laboratory of Biomedical and Analytical Sciences, Faculty of Pharma-Science, Teikyo University, Tokyo, Japan
| | - N Yamaoka
- Laboratory of Biomedical and Analytical Sciences, Faculty of Pharma-Science, Teikyo University, Tokyo, Japan
| | - K Kaneko
- Laboratory of Biomedical and Analytical Sciences, Faculty of Pharma-Science, Teikyo University, Tokyo, Japan
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Yu Z, Kan R, Wu S, Guo H, Zhao W, Ding L, Zheng F, Liu J. Xanthine oxidase inhibitory peptides derived from tuna protein: virtual screening, inhibitory activity, and molecular mechanisms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1349-1354. [PMID: 32820534 DOI: 10.1002/jsfa.10745] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 08/11/2020] [Accepted: 08/20/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND There has been growing interest in the use of xanthine oxidase (XO) as a therapeutic agent to prevent gout and hyperuricemia. In the present study, XO inhibitory peptides were identified from tuna protein by virtual screening, and molecular docking was used to elicit the interaction mechanism between XO and peptides. RESULTS A novel tetrapeptide, EEAK, exhibited high XO inhibitory activity with an IC50 of 173.00 ± 0.06 μM. Molecular docking analysis revealed that EEAK bound with the pivotal residues of XO's active sites (i.e., Glu802, Arg880, Glu1261) through two conventional hydrogen bond interactions, two attractive charge interactions, and one salt bridge. EEAK could also bind with the residues Phe649, Leu648, Lys771, Ser876, Phe914, and Thr1010 of XO. CONCLUSION This study suggested that conventional hydrogen bond interactions and electrostatic interactions play an important role in XO inhibition. The novel XO inhibitory peptide EEAK from tuna protein could be used as potential candidate for controlling gout and hyperuricemia. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Zhipeng Yu
- College of Food Science and Engineering, Bohai University, Jinzhou, P.R. China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, P.R. China
| | - Ruotong Kan
- College of Food Science and Engineering, Bohai University, Jinzhou, P.R. China
| | - Sijia Wu
- College of Food Science and Engineering, Bohai University, Jinzhou, P.R. China
| | - Hui Guo
- College of Food Science and Engineering, Bohai University, Jinzhou, P.R. China
| | - Wenzhu Zhao
- College of Food Science and Engineering, Bohai University, Jinzhou, P.R. China
| | - Long Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling, P.R. China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, P.R. China
| | - Jingbo Liu
- Laboratory of Nutrition and Functional Food, Jilin University, Changchun, P.R. China
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Sabolová M, Kulma M, Kouřimská L. Sex-dependent differences in purine and uric acid contents of selected edible insects. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103746] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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13
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Li T, Ren L, Wang D, Song M, Li Q, Li J. Effect of allicin and its mechanism of action in purine removal in turbot. J Food Sci 2020; 85:3562-3569. [DOI: 10.1111/1750-3841.15394] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 06/15/2020] [Accepted: 07/07/2020] [Indexed: 12/27/2022]
Affiliation(s)
- Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University) Ministry of Education Dalian Liaoning 116029 China
| | - Likun Ren
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Bohai University Jinzhou Liaoning 121013 China
| | - Dangfeng Wang
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Bohai University Jinzhou Liaoning 121013 China
| | - Minjie Song
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Bohai University Jinzhou Liaoning 121013 China
| | - Qiuying Li
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Bohai University Jinzhou Liaoning 121013 China
| | - Jianrong Li
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Bohai University Jinzhou Liaoning 121013 China
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Yang XH, Li L, Xue YB, Zhou XX, Tang JH. Flavonoids from Epimedium pubescens: extraction and mechanism, antioxidant capacity and effects on CAT and GSH-Px of Drosophila melanogaster. PeerJ 2020; 8:e8361. [PMID: 31998556 PMCID: PMC6977501 DOI: 10.7717/peerj.8361] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Accepted: 12/05/2019] [Indexed: 12/11/2022] Open
Abstract
Background Epimedium is a famous medicinal plant in China, Southeast Asian and some other regions. Flavonoids are regarded as its supremely important active constituents used in phytomedicines and/or functional foods. It is of theoretical and applied significance to optimize the procedure for extraction of flavonoids with high bioactivity from Epimedium, to unveil extraction mechanism, to identify chemical composition of flavonoids, to analyze free radical-scavenging ability of flavonoids, and to investigate their effects on the model organism Drosophila melanogaster. Methods Box-Behnken design was applied to optimization of extraction procedure. Laser diffraction particle size analysis was used to clarify extraction mechanism. Chemical composition of flavonoids was analyzed using high-performance liquid chromatography. Antiradical capacities of flavonoids were determined by chemical-based assay. Then, effects of flavonoids on catalase (CAT) and glutathione peroxidase (GSH-Px) in D. melanogaster were investigated for the first time. Results The optimal condition for ultrasonic extraction of antioxidant flavonoids from Epimedium pubescens was achieved and extraction mechanism was discussed. Epimedium flavonoids contained icariin, epimedin A, epimedin B and epimedin C. Epimedium flavonoids exhibited the ability to scavenge ABTS+ and DPPH⋅ radicals with EC50 values of 55.8 and 52.1 µg/ml, respectively. Moreover, Epimedium flavonoids were able to increase activities of CAT and GSH-Px in D. melanogaster. For females, oral administration of flavonoids improved CAT and GSH-Px activities by 13.58% and 5.18%, respectively. For males, oral administration of flavonoids increased CAT and GSH-Px activities by 13.90% and 5.65%, respectively. Conclusion Flavonoids ultrasonically extracted from E. pubescens considerably affected antioxidant defense system in D. melanogaster. Flavonoids of E. pubescens showed great potential for becoming a natural antioxidant because of their antiradical ability and effects on CAT and GSH-Px of the model organism.
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Affiliation(s)
- Xiao-Hua Yang
- Health Science Center, Xi'an Jiaotong University, Xi'an, the People's Republic of China
| | - Lu Li
- International Joint Research Center of Shaanxi Province for Food and Health Sciences, National Engineering Laboratory for Resources Development of Endangered Crude Drugs in Northwest China, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, the People's Republic of China
| | - Yao-Bi Xue
- International Joint Research Center of Shaanxi Province for Food and Health Sciences, National Engineering Laboratory for Resources Development of Endangered Crude Drugs in Northwest China, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, the People's Republic of China
| | - Xue-Xue Zhou
- International Joint Research Center of Shaanxi Province for Food and Health Sciences, National Engineering Laboratory for Resources Development of Endangered Crude Drugs in Northwest China, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, the People's Republic of China
| | - Jie-Hua Tang
- International Joint Research Center of Shaanxi Province for Food and Health Sciences, National Engineering Laboratory for Resources Development of Endangered Crude Drugs in Northwest China, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, the People's Republic of China
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