Zhiren Yao, Tian Li, Meiling Jin, Siyang Fang, Jie Wang, Jiaming Zheng, Ke Pan, Jian Zhang, Guoqing Zhao, Zhiqi Yin, Yaping Huang
{"title":"以生物活性为导向分离具有潜在抗痛风性关节炎活性的 Piper sintenense Hatusima 中的 \"胡椒生物碱\"","authors":"Zhiren Yao, Tian Li, Meiling Jin, Siyang Fang, Jie Wang, Jiaming Zheng, Ke Pan, Jian Zhang, Guoqing Zhao, Zhiqi Yin, Yaping Huang","doi":"10.1021/acs.jafc.4c05999","DOIUrl":null,"url":null,"abstract":"<i>Piper sintenense</i> Hatusima (PsH) is a member of the <i>Piper</i> genus used as food and folk medicine in China. However, the detailed chemical ingredients and potential pharmacological effects are still underexploited. In this study, we evaluated the anti-inflammatory and antigouty arthritis effect of the ethanolic extract of <i>P. sintenense</i>. Active compounds were isolated from the petroleum ether fraction resulting in six novel amide alkaloids (<b>1</b>–<b>6</b>) and 13 known analogues (<b>7</b>–<b>19</b>). All of the compounds exhibited excellent anti-inflammatory activities. Bioinformatics analysis and <i>in vitro</i> experiments showed that compound <b>4</b> had anti-inflammatory properties (IC<sub>50</sub> = 4.86 ± 0.32 μM) and antigouty arthritis activity. Mechanistic studies revealed that compound <b>4</b> exerted its favorable efficacy by regulating macrophage polarization by inhibiting P-STAT1/4. These findings provide new insights into the chemical composition and function of <i>P. sintenense</i> and expand its promising application as a functional food in the prevention and treatment of gouty arthritis.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":null,"pages":null},"PeriodicalIF":5.7000,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Bioactivity-Oriented Separation of “Pepper Alkaloids” from Piper sintenense Hatusima with Potential Antigouty Arthritis Activity\",\"authors\":\"Zhiren Yao, Tian Li, Meiling Jin, Siyang Fang, Jie Wang, Jiaming Zheng, Ke Pan, Jian Zhang, Guoqing Zhao, Zhiqi Yin, Yaping Huang\",\"doi\":\"10.1021/acs.jafc.4c05999\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<i>Piper sintenense</i> Hatusima (PsH) is a member of the <i>Piper</i> genus used as food and folk medicine in China. However, the detailed chemical ingredients and potential pharmacological effects are still underexploited. In this study, we evaluated the anti-inflammatory and antigouty arthritis effect of the ethanolic extract of <i>P. sintenense</i>. Active compounds were isolated from the petroleum ether fraction resulting in six novel amide alkaloids (<b>1</b>–<b>6</b>) and 13 known analogues (<b>7</b>–<b>19</b>). All of the compounds exhibited excellent anti-inflammatory activities. Bioinformatics analysis and <i>in vitro</i> experiments showed that compound <b>4</b> had anti-inflammatory properties (IC<sub>50</sub> = 4.86 ± 0.32 μM) and antigouty arthritis activity. Mechanistic studies revealed that compound <b>4</b> exerted its favorable efficacy by regulating macrophage polarization by inhibiting P-STAT1/4. These findings provide new insights into the chemical composition and function of <i>P. sintenense</i> and expand its promising application as a functional food in the prevention and treatment of gouty arthritis.\",\"PeriodicalId\":41,\"journal\":{\"name\":\"Journal of Agricultural and Food Chemistry\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.7000,\"publicationDate\":\"2024-10-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Agricultural and Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1021/acs.jafc.4c05999\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"AGRICULTURE, MULTIDISCIPLINARY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Agricultural and Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1021/acs.jafc.4c05999","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}
Bioactivity-Oriented Separation of “Pepper Alkaloids” from Piper sintenense Hatusima with Potential Antigouty Arthritis Activity
Piper sintenense Hatusima (PsH) is a member of the Piper genus used as food and folk medicine in China. However, the detailed chemical ingredients and potential pharmacological effects are still underexploited. In this study, we evaluated the anti-inflammatory and antigouty arthritis effect of the ethanolic extract of P. sintenense. Active compounds were isolated from the petroleum ether fraction resulting in six novel amide alkaloids (1–6) and 13 known analogues (7–19). All of the compounds exhibited excellent anti-inflammatory activities. Bioinformatics analysis and in vitro experiments showed that compound 4 had anti-inflammatory properties (IC50 = 4.86 ± 0.32 μM) and antigouty arthritis activity. Mechanistic studies revealed that compound 4 exerted its favorable efficacy by regulating macrophage polarization by inhibiting P-STAT1/4. These findings provide new insights into the chemical composition and function of P. sintenense and expand its promising application as a functional food in the prevention and treatment of gouty arthritis.
期刊介绍:
The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.