Comparison of Metabolic Profiles of Fruits of Arctium lappa, Arctium minus, and Arctium tomentosum

IF 3.1 2区农林科学 Q2 CHEMISTRY, APPLIED

Plant Foods for Human Nutrition Pub Date : 2024-04-08 DOI:10.1007/s11130-024-01175-w

Milan Malaník, Veronika Farková, Jitka Křížová, Alice Kresová, Karel Šmejkal, Tomáš Kašparovský, Kateřina Dadáková

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Abstract

Metabolites of the edible and medicinal plant Arctium have been shown to possess beneficial activities. The phytochemical profile of Arctium lappa is well-explored and its fruits are known to contain mainly lignans, fatty acids, and sterols. But the fruits of other Arctium species have not been thoroughly investigated. Therefore, this study compares the metabolic profiles of the fruits of A. lappa, Arctium tomentosum, and Arctium minus. Targeted metabolomics led to the putative identification of 53 metabolites in the fruit extracts, the majority of these being lignans and fatty acids. Quantification of the major lignans showed that the year of collection had a significant effect on the lignan content. Furthermore, A. lappa fruits contained lesser amounts of arctigenin but greater amounts of arctigenin glycoside than A. minus fruits. Regarding the profile of fatty acids, A. minus fruits differed from the others in the presence of linolelaidic acid.

Graphical Abstract

Abstract Image

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牛蒡、小牛蒡和柿牛蒡果实的代谢特征比较

食用和药用植物牛蒡的代谢物已被证明具有有益的活性。人们对牛蒡的植物化学成分进行了深入研究，已知其果实主要含有木酚素、脂肪酸和甾醇。但对其他牛蒡品种的果实尚未进行深入研究。因此，本研究比较了 A. lappa、Arctium tomentosum 和 Arctium minus 果实的代谢特征。通过靶向代谢组学研究，在果实提取物中发现了 53 种代谢物，其中大部分是木脂素和脂肪酸。对主要木质素的定量分析显示，采集年份对木质素含量有显著影响。此外，与 A. minus 果实相比，A. lappa 果实中的芹菜甙含量较低，但芹菜甙含量较高。在脂肪酸含量方面，减叶甘蓝果实与其他果实不同，含有亚油酸。

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来源期刊

Plant Foods for Human Nutrition 工程技术-食品科技

CiteScore

6.80

自引率

7.50%

发文量

审稿时长

12-24 weeks

期刊介绍： Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods