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

Journal of Functional Foods Pub Date : 2025-04-06 DOI:10.1016/j.jff.2025.106801

Jihai Zhang , Qing Zhang , Miaomiao Wang , Liya Liu , Congli Xu , Sarana Sommano , Edward J. Kennelly , Chunlin Long

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引用次数: 0

摘要

凌霄花（Campylotropis polyantha）是云南的一种灌木，因其引人注目的粉红色花朵以及观赏和食用双重用途而备受青睐。然而，有关其花的化学成分和生物活性的研究却十分有限。在本研究中，我们采用 UPLC-ESI-MS/MS 分析了聚伞花提取物（CPFE），并评估了其生物活性。共鉴定出 21 种化合物，其中以黄酮类、生物碱和酚酸类化合物为主，包括芹菜素-6-C-葡萄糖苷、香草酸和尼泊金-7-O-葡萄糖苷等多种生物活性化合物。CPFE 具有明显的抗氧化活性，对 MGC-803、A549 和 Hela 细胞具有选择性细胞毒性（IC50：133.6-221.3 μg/mL），并能在炎症模型中抑制 NF-κB 的核转位。浓度低于 1 毫克/毫升时，CPFE 可促进嗜酸乳杆菌的生长，这表明它具有潜在的益生特性。这些研究结果凸显了多瓣菊花尚未开发的烹饪和功能性食品潜力，促进了其可持续利用和食用花卉的生物文化保护。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

More than food: Study on the metabolites and bioactivity of edible flowers of Campylotropis polyantha (Leguminosae)

查看原文本刊更多论文

More than food: Study on the metabolites and bioactivity of edible flowers of Campylotropis polyantha (Leguminosae)

Campylotropis polyantha is a shrub valued for its striking pink flowers and its dual ornamental and edible uses in Yunnan. However, limited research has been conducted on the chemical composition and bioactivity of its flowers. In this study, we analyzed the C. polyantha flowers extract (CPFE) using UPLC-ESI-MS/MS and evaluated its biological activities. A total of 21 compounds were identified, with flavonoids, alkaloids, and phenolic acids being the predominant compounds, including various bioactive compounds such as apigenin-6-C-glucoside, vanillic acid and nepetin-7-O-glucoside. CPFE exhibited significant antioxidant activity, selective cytotoxicity against MGC-803, A549 and Hela cells (IC₅₀: 133.6–221.3 μg/mL), and inhibition of NF-κB nuclear translocation in an inflammatory model. At concentrations below 1 mg/mL, CPFE promoted the growth of Lactobacillus acidophilus, suggesting its potential probiotic properties. These findings highlight the untapped culinary and functional food potential of C. polyantha flowers, promoting their sustainable utilization and biocultural conservation of edibles flowers.

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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.