Cyclocarya paliurus functional beverage: process investigation, component analysis and hypoglycemic activity research

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-10-02 DOI:10.1016/j.jff.2025.107049

Qin Huang, Yong Yang, Tingsi Guo, Qiqi Hu, Feibing Huang, Kang Zhou, Yasi Deng, Wei Wang, Yuqing Jian

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Abstract

Cyclocarya paliurus beverage (CPB), a traditional functional beverage widely consumed in China, has demonstrated hypoglycemic properties in folk medicine. However, its bioactive constituents and pharmacological mechanisms remain largely unexplored. This study aimed to systematically investigate the antidiabetic effects of CPB and elucidate its underlying mechanisms. The extraction process of CPB was optimized using Response Surface Methodology. Thirty-five compounds in CPB were identified by UPLC-Orbitrip-MS/MS way, and network pharmacology analysis revealed 84 potential therapeutic targets associated with T2DM. Six major bioactive compounds were quantitatively analyzed by HPLC method, and their potential targets were predicted via molecular docking. In vivo studies demonstrated that CPB treatment significantly manifested in reducing fasting blood glucose levels, improving serum lipid profiles (TC, TG, HDL-C, LDL-C), and alleviating liver, kidney and pancreatic damage in T2DM mice. These research findings collectively suggested that CPB exerts therapeutic effects against T2DM, likely through a multi-component, multi-target mechanism.

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柳青功能饮料：工艺考察、成分分析及降糖活性研究

黄络饮料（CPB）是中国广泛消费的一种传统功能饮料，在民间医学中具有降糖作用。然而，其生物活性成分和药理机制在很大程度上仍未被探索。本研究旨在系统探讨CPB的抗糖尿病作用，并阐明其作用机制。采用响应面法对CPB的提取工艺进行优化。通过uplc - orbittrip -MS/MS方法鉴定了35个CPB化合物，网络药理学分析发现了84个与T2DM相关的潜在治疗靶点。采用高效液相色谱法对6种主要生物活性化合物进行定量分析，并通过分子对接预测其潜在靶点。体内研究表明，CPB治疗可显著降低T2DM小鼠的空腹血糖水平，改善血清脂质（TC、TG、HDL-C、LDL-C），减轻肝、肾和胰腺损伤。这些研究结果共同表明，CPB可能通过多组分、多靶点的机制对T2DM发挥治疗作用。

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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.