摘要
为探究平卧菊三七降尿酸活性物质基础,评价不同乙醇体积分数(0%、30%、70%)回流提取对平卧菊三七提取物有效成分含量、黄嘌呤氧化酶(xanthine oxidase,XOD)抑制能力及抗氧化活性的影响,利用非靶向代谢组学技术对提取物进行物质鉴定分析,同时,建立次黄嘌呤和氧嗪酸钾造模的高尿酸血症小鼠模型,以XOD抑制活性较高的30%醇提物和70%醇提物进行体内降尿酸效果评价。结果表明,提取物的XOD抑制活性和总黄酮、总有机酸含量呈显著正相关(P<0.05、P<0.01),超氧阴离子自由基清除能力与总酚含量呈显著正相关(P<0.01)。非靶向代谢组学共检测出705种差异代谢物,结合体外实验结果,推测柚皮素、1,5-二咖啡酰奎宁酸、α-亚麻酸、阿魏酸、香叶木素等物质为平卧菊三七降尿酸关键物质。30%和70%醇提物均可通过降低血清尿酸和抑制XOD缓解高尿酸血症(P<0.01),且一定程度上缓解高尿酸血症带来的肝脏氧化损伤。本研究通过体内和体外实验验证平卧菊三七具备降尿酸活性,对平卧菊三七降尿酸物质基础进行探讨,为平卧菊三七降尿酸活性物质的制备和功能食品开发提供理论依据。
In order to investigate the material basis of the uric acid-lowering activity of Gynura procumbens,G.procumbens extracts obtained by hot reflux extraction with different ethanol concentrations(0%,30%and 70%)were evaluated for bioactive ingredients,xanthine oxidase(XOD)inhibitory activity and antioxidant activity.The extracts were analyzed and identified by non-targeted metabolomics.Meanwhile,the 30%and 70%ethanol extracts,which exhibited high XOD inhibitory activity,was evaluated for uric acid-lowering activity in a mouse model of hyperuricemia induced by hypoxanthine and potassium oxonate.The results showed that the XOD inhibitory activity of the extracts was significantly positively correlated with the total flavonoid and total organic acid contents(P<0.05 and P<0.01,respectively),and the superoxide anion scavenging capacity was significantly positively correlated with the total phenol content(P<0.01).A total of 705 differential metabolites were detected by non-targeted metabolomics.In vitro experiments revealed that naringenin,1,5-dicaffeoylquinic acid,α-linolenic acid,ferulic acid and diosmetin were the key contributors to the uric acid-lowering activity of G.procumbens.Both 30%and 70%ethanol extracts alleviated hyperuricemia by lowering serum uric acid and inhibiting XOD(P<0.01),and alleviated hyperuricemia-induced oxidative liver damage.In this study,through in vivo and in vitro experiments,the uric acid lowering activity of G.procumbens was verified,and the basis of the uric acid lowering substance was discussed,which could provide a theoretical basis for the preparation of uric acid-lowering substances from G.procumbens and the development of functional foods with uric acid-lowering activity.
作者
马文婧
付桂明
赵富强
林素钦
万茵
MA Wenjing;FU Guiming;ZHAO Fuqiang;LIN Suqin;WAN Yin(State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China;International Food Innovation Institute,Nanchang University,Nanchang 330020,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第8期134-144,共11页
Food Science
基金
江西省研究生创新专项资金项目(YC2022—s102)
江西省中医药管理局科技计划项目(2022A364)。
