Reveal the pharmacodynamic substances and mechanism of an edible medicinal plant Rhodiola crenulate in DSS-induced colitis through plasma pharmacochemistry and metabolomics

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Science and Human Wellness Pub Date : 2024-05-27 DOI:10.26599/FSHW.2022.9250176

Yu Peng , Xiaoao Xiao , Tingting Ji , Xinyuan Wang , Yixuan Xu , Jianbo Xiao , Hui Cao , Zhiyong Chen , Huifan Liu , Yuanqing Gao , Hongxun Tao

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引用次数: 0

Abstract

Rhodiola crenulate is the edible medicinal herbal medicine widely used for altitude sickness in China. Interestingly, our previous work has found that R. crenulate extract (RCE) could significantly improve the pathology associated with dextran sulfate sodium-induced colitis. Thus, the current research aims to reveal the pharmacodynamic material basis of RCE, as well as its mechanism against colitis. The chemical characterization of RCE was performed by UHPLC-HR-MS, through which a total of 88 constituents were identified. Meanwhile, our results also found 29 constituents absorbed into blood and 8 metabolized absorbable compounds. The decreased flavonoids prototype and the elevated sulfated products of phenols were observed under pathophysiological conditions of colitis. The metabolomics study revealed that colitis caused the alternation of fatty acid metabolism, steroid hormone biosynthesis and bile acid metabolism. Correspondingly, RCE could prevent colitis by improving fatty acid metabolism and secondary bile acid metabolism.

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通过血浆药理和代谢组学揭示食用药用植物红景天在DSS诱导的结肠炎中的药效物质及其作用机制

红景天是一种可食用的中药材，在中国被广泛用于治疗高原反应。有趣的是，我们之前的研究发现，红景天提取物（RCE）能显著改善右旋糖酐硫酸钠诱导的结肠炎相关病理变化。因此，本研究旨在揭示 RCE 的药效物质基础及其防治结肠炎的机制。通过超高效液相色谱-氢谱质谱对 RCE 进行了化学表征，共鉴定出 88 种成分。同时，我们还发现了 29 种可被血液吸收的成分和 8 种可被代谢吸收的化合物。在结肠炎的病理生理条件下，观察到黄酮类化合物的原型减少，酚类化合物的硫酸化产物增加。代谢组学研究发现，结肠炎会引起脂肪酸代谢、类固醇激素生物合成和胆汁酸代谢的交替。因此，RCE 可以通过改善脂肪酸代谢和次级胆汁酸代谢来预防结肠炎。

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来源期刊

Food Science and Human Wellness Agricultural and Biological Sciences-Food Science

CiteScore

8.30

自引率

5.70%

发文量

审稿时长

28 days

期刊介绍： Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.