دورية أكاديمية
Identification of key phenolic compounds for alleviating gouty inflammation in edible chrysanthemums based on spectrum-effect relationship analyses
| العنوان: | Identification of key phenolic compounds for alleviating gouty inflammation in edible chrysanthemums based on spectrum-effect relationship analyses |
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| المؤلفون: | Yuting Huang, Mingfang Tao, Rong Li, Fuqiang Liang, Tingting Xu, Qiang Zhong, Yanan Yuan, Ting Wu, Siyi Pan, Xiaoyun Xu |
| المصدر: | Food Chemistry: X, Vol 20, Iss , Pp 100897- (2023) |
| بيانات النشر: | Elsevier, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Chrysanthemum morifolium Ramat., Gout, Inflammation, Phenolics, Spectrum-effect relationship, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | Edible chrysanthemum is a common food resource for tea and functional foods with potential benefits for human health. Studies have indicated that chrysanthemum has the potential effect on inflammatory diseases, while the effects on gouty inflammation remain underexplored. The present study aimed to investigate the anti-gout activity and characterize the active ingredients of chrysanthemums by using metabolite profiles, in vitro experiments, and spectrum-effect analysis. Results showed that ‘Boju’ (BJ), ‘Hangbaiju’ (HBJ), and ‘Huaiju’ (HJ) exhibited regulatory effects on monosodium urate (MSU)-induced inflammation. At the dose of 50 µg/mL, the inhibitory rates of IL-1β secretion were 24.53 %, 14.36 %, and 38.10 %, respectively. A total of 32 phenolic compounds were identified or preliminarily assigned in UPLC-Q/TOF-MS analysis. And seven phenolics related to anti-gout activity were identified by spectrum-effect relationships. According to ADME (absorption, distribution, metabolism, excretion) evaluation and experiments verification, luteolin, acacetin-7-O-glucoside, and apigenin-7-O-glucoside were critical constituents potentially associated with the reduction of inflammation in gout. Additionally, these phenolics might be suitable as quality control indicators. This study clarified the anti-gout properties of different cultivars of chrysanthemums and active compounds, providing a theoretical basis for its scientific utilization in functional foods. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2590-1575 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2590157523003401; https://doaj.org/toc/2590-1575 |
| DOI: | 10.1016/j.fochx.2023.100897 |
| URL الوصول: | https://doaj.org/article/1e108445aad94ba88100c4c6b4302265 |
| رقم الأكسشن: | edsdoj.1e108445aad94ba88100c4c6b4302265 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 25901575 |
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| DOI: | 10.1016/j.fochx.2023.100897 |