Identification of Flavonoid from Wolfberry (Lycium barbarum) by Using Two-Step Chromatography and Bioactivity Exploration

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Analytical Methods Pub Date : 2024-09-06 DOI:10.1007/s12161-024-02672-z

Chuang Liu, Qilan Wang, Yuqing Lei, A. M. Abd El-Aty, Gong Zhang

{"title":"Identification of Flavonoid from Wolfberry (Lycium barbarum) by Using Two-Step Chromatography and Bioactivity Exploration","authors":"Chuang Liu, Qilan Wang, Yuqing Lei, A. M. Abd El-Aty, Gong Zhang","doi":"10.1007/s12161-024-02672-z","DOIUrl":null,"url":null,"abstract":"<div><p>Wolfberry (<i>Lycium barbarum</i>) has a nearly thousand-year history of medicinal and dietary use in China. The separation methodology of its bioactive components has always received much attention. In this study, the free radical scavenging activity of each fraction of wolfberry was assessed via a DPPH assay, after which a high-purity free radical inhibitor (rutin) was prepared directly from wolfberry via a two-step chromatographic process (MCI GEL<sup>®</sup> CHP20P and Sephadex<sup>®</sup> LH-20 columns). The potential molecular interactions between rutin and target proteins (SREBP-1, HMGCR, AKT1, ACC, AMPK, PPAR, LPL, TNF-α, and FAS) were explored using computer simulation; among these interactions, TNF-α exhibited a strong binding affinity for rutin (-9.49 kcal/mol). In conclusion, these findings provide deeper insights into the bioactivity of wolfberry and advance the study of quality control systems for wolfberry. Moreover, it also provides a potential chromatographic option for future functional food research.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 11","pages":"1550 - 1558"},"PeriodicalIF":2.6000,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Analytical Methods","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12161-024-02672-z","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Wolfberry (Lycium barbarum) has a nearly thousand-year history of medicinal and dietary use in China. The separation methodology of its bioactive components has always received much attention. In this study, the free radical scavenging activity of each fraction of wolfberry was assessed via a DPPH assay, after which a high-purity free radical inhibitor (rutin) was prepared directly from wolfberry via a two-step chromatographic process (MCI GEL^® CHP20P and Sephadex^® LH-20 columns). The potential molecular interactions between rutin and target proteins (SREBP-1, HMGCR, AKT1, ACC, AMPK, PPAR, LPL, TNF-α, and FAS) were explored using computer simulation; among these interactions, TNF-α exhibited a strong binding affinity for rutin (-9.49 kcal/mol). In conclusion, these findings provide deeper insights into the bioactivity of wolfberry and advance the study of quality control systems for wolfberry. Moreover, it also provides a potential chromatographic option for future functional food research.

Abstract Image

查看原文本刊更多论文

利用两步色谱法鉴定枸杞中的黄酮类化合物并探索其生物活性

枸杞子（Lycium barbarum）在中国有近千年的药用和食疗历史。其生物活性成分的分离方法一直备受关注。本研究通过 DPPH 法评估了枸杞各馏分的自由基清除活性，然后通过两步色谱法（MCI GEL® CHP20P 和 Sephadex® LH-20 色谱柱）直接从枸杞中制备出高纯度的自由基抑制剂（芦丁）。利用计算机模拟探索了芦丁与目标蛋白（SREBP-1、HMGCR、AKT1、ACC、AMPK、PPAR、LPL、TNF-α 和 FAS）之间潜在的分子相互作用；在这些相互作用中，TNF-α 与芦丁的结合亲和力很强（-9.49 kcal/mol）。总之，这些发现有助于深入了解枸杞的生物活性，并推进枸杞质量控制系统的研究。此外，它还为未来的功能食品研究提供了一种潜在的色谱选择。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.