Antagonistic interaction of phenols and alkaloids in Sichuan pepper (Zanthoxylum bungeanum) pericarp

Liu

et al. 2021

J. Agric. Food Chem.

Self Cite

The phenols and alkylamides in 26 varieties of Zanthoxylum pericarps (ZP) were comparatively identified, and the contribution of these key components to the inhibition of in vitro α-glucosidase (α-Glu) was confirmed using principal component analysis (PCA) and ingredient recombination models. Additionally, spectrophotometric assays, nuclear magnetic resonance (NMR), and molecular docking (MD) were employed to characterize the interactions among key components in ZP when exposed to α-Glu. Four phenols and hydroxy-α-sanshool (α-SOH), which were recognized as main ingredients, presented an antagonistic effect in the inhibition of α-Glu. 1H NMR demonstrated chemical shifts of certain hydrogens in the B phenolic ring and tetraenyl group, indicating a possible p−π conjugation between phenols and α-SOH. In addition, using MD analysis, the phenol-binding sites were observed to be negatively affected when α-SOH initially interacted with α-Glu. The combined results of the NMR and MD clarified the structural mechanism behind phenol/α-SOH antagonistic behavior in α-Glu inhibition.

Section: ■ Results and Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

See 1 more Smart Citation

Interactions between Phenols and Alkylamides of Sichuan Pepper (Zanthoxylum Genus) in α-Glucosidase Inhibition: A Structural Mechanism Analysis

Liu

et al. 2021

J. Agric. Food Chem.

Self Cite

Evidence-Based Complementary and Alternative Medicine

“…Crude extract has a lower potential than standard treatment, which may be the result of the activity of trace compounds such as alkaloids that are commonly present in the ethanolic extract Evidence-Based Complementary and Alternative Medicine of EO fruits [62,63]. Furthermore, alkaloids have display antagonistic effects to phenolic compounds during antioxidant activity [64]. Further studies are needed to explore the bioactivity-guided fractionation of EO extract that possesses anti-inflammatory and neuroprotective activities.…”

Section: Discussionmentioning

confidence: 99%

Ethanolic Fruit Extract of Emblica officinalis Suppresses Neuroinflammation in Microglia and Promotes Neurite Outgrowth in Neuro2a Cells

Phochantachinda

Chatchaisak

Temviriyanukul

et al. 2021

Inhibiting neuroinflammation and modulating neurite outgrowth could be a promising strategy to prevent neurological disorders. Emblica officinalis (EO) may be a potent agent against them. Although EO extract reportedly has anti-inflammatory properties in macrophages, there is limited knowledge about its neuroprotective activity by suppressing microglia-mediated proinflammatory cytokine production and inducing neurite outgrowth. The present study aimed to elucidate the effect of EO fruit extract on the lipopolysaccharide- (LPS-) induced neuroinflammation using microglial (BV2) and neuroblastoma (Neuro2a) cells. The results demonstrated that, in LPS-treated BV2 cells, EO fruit extract reduced nitric oxide, interleukin-6, and tumor necrotic factor-α production. It also enhanced the neurite length of Neuro2a cells, which was linked to the upregulation of TuJ1 and MAP2 expressions. In conclusion, these findings indicate that the ethanolic extract of EO fruits has promising neuroprotective potential to exhibit antineuroinflammation activity and accelerative effect on neurite outgrowth in vitro. Therefore, EO fruit extract can be considered a novel herbal medicine candidate for managing neuroinflammatory diseases.

“…The young leaves and shoots of prickly ash are used as early spring vegetables and can also be made into canned food for long term preservation. In addition, prickly ash peels are a traditional Chinese medicine with pain-relieving, bacteriostatic, anti-inflammatory, antitussive, and expectorant properties ( 3 ). Based on the color of the fruit at commodity maturity, prickly ash can be divided into green prickly ash and red prickly ash.…”

Section: Introductionmentioning

confidence: 99%

Integrated LC-MS/MS and Transcriptome Sequencing Analysis Reveals the Mechanism of Color Formation During Prickly Ash Fruit Ripening

Fei

Wei

et al. 2022

Front. Nutr.

Prickly ash peel is one of the eight major condiments in China and is widely used in cooking because of its unique fragrance and numbing taste. The color of prickly ash fruit is the most intuitive quality that affects consumer choice. However, the main components and key biosynthetic genes responsible for prickly ash fruit color have not yet been determined. To better understand the biosynthetic mechanisms and accumulation of prickly ash fruit color components, we performed an integrated transcriptomic and metabolomic analysis of red and green prickly ash fruit at different growth periods. The transcriptome analysis identified 17,269 differentially expressed genes (DEGs) between fruit of red and green prickly ash: 7,236 upregulated in green fruit and 10,033 downregulated. Liquid chromatography tandem mass spectrometry (LC-MS/MS) identified 214 flavonoids of 10 types. Flavonoids and flavonols are the main flavonoids in prickly ash, and the total flavonoid content of red prickly ash is higher than that of green prickly ash. Comprehensive analysis showed that the main colored metabolites that differed between green and red prickly ash were cyanidin-3-O-galactoside and cyanidin-3-O-glucoside, and differences in the contents of these metabolites were due mainly to differences in the expression of ANS and UFGT. Our results provide insight into the mechanisms underlying color differences in red and green prickly ash and will be useful for improving the quality of prickly ash fruit.