Sustainable stable extraction of anti-osteoporotic compounds from Cornus officinalis by osteoblast membrane bionic multifunctional carbonaceous microspheres composite column

IF 4 2区 农林科学 Q2 CHEMISTRY, APPLIED
Qiming Zhao , Zhenqi Sang , Chuang Zhang , Qiaoyan Zhang , Gang Cheng , Yan Zhu , Luping Qin
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引用次数: 0

Abstract

Difficulties in the research of health beneficial components in food products occur due to their complex impurities and defective screening method. Herein, a sustainable stable osteoblast membrane bonded quaternized epoxidized hydrothermal carbonaceous microspheres (OM-QE-HCMs) biocomposite was developed for the sensitive extraction and analysis of anti-osteoporotic compounds from Cornus officinalis fruits (COF). The HCMs was synthesized by the hydrothermal carbonization of glucose, and multifunctionalized with chitosan, QE polymer and OMs by aqueous amidation and epoxy ring-opening reactions. The resulting OM-QE-HCMs was endowed with remarkably enhanced stability, owing to the stable HCMs and its strong integration with OMs based on electrostatic and covalent bonding. The OM-QE-HCMs packed column extraction showed high selectivity and reproducibility with large linearity range of 1.5–600 µM for gallic acid as typical positive drug, and can proceed without significant efficiency decline in 120 h. Smoothly, six active compounds including a novel bone-forming component of secologanoside were extracted from COF by this OM-QE-HCMs column, which was further confirmed by osteoblast and osteoporosis zebrafish experiments, molecular docking and western blot tests. Impressively, the effect of secologanoside can achieved at quite low concentration range of 2.5–10 nM in vivo experiment, and showed superior anti-osteoporosis activity on model zebrafishes compared with that of alendronate as positive drugs. These findings proposed an eco-friendly, stable, recoverable and low-cost approach to discover health beneficial components from foods, contributing to the development of COF-derived health products and drug leads.
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来源期刊
Journal of Food Composition and Analysis
Journal of Food Composition and Analysis 工程技术-食品科技
CiteScore
6.20
自引率
11.60%
发文量
601
审稿时长
53 days
期刊介绍: The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.
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