Identification of active substances in pear paste for the treatment of cough in mice using spectrum-effect relationship study

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-10-18 DOI:10.1016/j.jff.2024.106491

Min Xu , Yuhui Yu , Huixin Xu , Meiqing Li

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Abstract

In this study, the researchers produced a pear paste using typical Dangshan pear fruits. The mechanism that enables the paste to treat cough and related inflammatory responses was systematically investigated using an ammonia-induced mice cough model. The pear paste and its polar extracts relieved cough symptoms, as evidenced by 44.0%, 53.4%, and 47.2% decreases in cough frequency and 21.0%, 43.3%, and 53.4% increases in latent period for pear paste, ethyl acetate extract (EAE) and n-butanol extract (WBE), respectively. In addition, the paste and its polar extracts reduced lung injuries, including alveolar dilatation, alveolar wall damage, and airway thickening. The two polar extracts exhibited anti-inflammatory effects in the airway through the suppression of a Th1 cytokine (IFN-γ, significantly suppressed by 15.49% and 16.33% for EAE and WBE, separately). A spectrum-effect relationship analysis was conducted to identify arbutin, protocatechuic acid, chlorogenic acid and naringin as the primary bioactive substances contributing to the antitussive and anti-inflammatory activities of pear paste.

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利用谱效应关系研究鉴定梨膏中治疗小鼠咳嗽的活性物质

在这项研究中，研究人员利用典型的岘山梨果制作了梨膏。研究人员利用氨气诱导的小鼠咳嗽模型，系统研究了梨膏治疗咳嗽及相关炎症反应的机理。结果表明，梨膏及其极性提取物可缓解咳嗽症状，梨膏、乙酸乙酯提取物（EAE）和正丁醇提取物（WBE）的咳嗽频率分别降低了44.0%、53.4%和47.2%，潜伏期分别延长了21.0%、43.3%和53.4%。此外，梨膏及其极性提取物还能减轻肺损伤，包括肺泡扩张、肺泡壁损伤和气道增厚。这两种极性提取物通过抑制 Th1 细胞因子（IFN-γ，EAE 和 WBE 分别显著抑制了 15.49% 和 16.33%）在气道中表现出抗炎作用。通过谱效关系分析，确定熊果苷、原儿茶酸、绿原酸和柚皮苷是促进梨膏止咳和抗炎活性的主要生物活性物质。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.