Comprehensive analysis of the phospholipids and phytosterols in Schisandra chinensis oil by UPLC-Q/TOF- MSE

Gao, Yuan; Wu, Shimin

doi:10.1016/j.chemphyslip.2019.03.003

Cited by 19 publications

(5 citation statements)

References 35 publications

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“…is widely used in clinical practice to improve sleep and immune regulation. The S. chinensis fruit is also the potential source of nutrients and contains various chemical constituents (Gao & Wu, 2019; Liu et al., 2017; Wang et al., 2021; Zhang et al., 2020), including lignans, volatile oils, organic acids, terpenoids, flavonoids, and polysaccharides. Previous research reported that S. chinensis fruit shows a variety of pharmacological activities.…”

Section: Introductionmentioning

confidence: 99%

A novel ultrasound‐assisted vacuum drying technique for improving drying efficiency and physicochemical properties of Schisandra chinensis extract powder

Wang

et al. 2021

Food Science & Nutrition

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Schisandra chinensis (S. chinensis) extract powder is an important intermediate for the preparation of many prepared medicines and health products. The physicochemical properties of S. chinensis extract powder have been found to vary tremendously and this has been attributed to the long drying time in the traditional drying method. In this study, S. chinensis specimens were authenticated as the dry fruit of S. chinensis (Turcz.) Baill. S. chinensis were extracted twice with 8 L kg−1 (liquid to solid ratio) distilled water. The extracts were mixed and concentrated under reduced pressure to 1.24 g cm−3. Ultrasound‐assisted vacuum drying (UAVD) was employed as a new approach to improve the efficiency in drying S. chinensis extract powder and produce a higher quality product. The effects of drying temperature (70, 80, 90°C), ultrasonic power (40, 120, 200 W), and ultrasonic application time (4, 12, 20 min every 20 min) on the kinetics and quality of S. chinensis extract were investigated and compared with the conventional vacuum drying (CVD). It was shown that, with the increase in drying temperature, ultrasonic power, and time of UAVD, the drying time for S. chinensis extract to reach the equilibrium moisture decreased. The drying time was reduced by more than 25% when utilizing UAVD compared to the CVD method. The effective moisture diffusivity (Deff) values for CVD and UAVD were 3.48 × 10–9 m2·s–1 and 7.41 × 10–9 m2 s–1, respectively, at the drying temperature of 80°C, indicating an increase of 112.93%. It was also found that a Weibull distribution model was suitable for predicting the moisture content of S. chinensis extract (R2 > 0.95). Furthermore, the content of Schisandrol A in the extracts obtained from UAVD was 12.79% higher than that obtained using CVD at 90°C. This demonstrates that UAVD is an efficient drying technique for S. chinensis extract.

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Section: Introductionmentioning

confidence: 99%

A novel ultrasound‐assisted vacuum drying technique for improving drying efficiency and physicochemical properties of Schisandra chinensis extract powder

Wang

et al. 2021

Food Science & Nutrition

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“…Their mass ranged from 18 to 127 kDa [ 23 ]. Results of Gao and Wu [ 24 ] demonstrated that conicasterol C is the most abundant component (22.02 ± 0.098 µg/mL) of S. chinensis oil.…”

Section: Phytochemical Characteristics Of Various Parts Of ...mentioning

confidence: 99%

Cardioprotective Potential of Berries of Schisandra chinensis Turcz. (Baill.), Their Components and Food Products

Olas

2023

Nutrients

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Schisandra chinensis (S. chinensis) berries, originally a component of traditional herbal medicine in China, Korea, and other east Asian countries, are also valuable agents in modern phototherapy. S. chinensis berry preparations, including extracts and their chemical components, demonstrate anti-cancer, hepatoprotective, anti-inflammatory, and antioxidant properties, among others. These valuable properties, and their therapeutic potential, are conditioned by the unique chemical composition of S. chinensis berries, particularly their lignan content. About 40 of these compounds, mainly dibenzocyclooctane type, were isolated from S. chinensis. The most important bioactive lignans are schisandrin (also denoted as schizandrin or schisandrol A), schisandrin B, schisantherin A, schisantherin B, schisanhenol, deoxyschisandrin, and gomisin A. The present work reviews newly-available literature concerning the cardioprotective potential of S. chinensis berries and their individual components. It places special emphasis on the cardioprotective properties of the selected lignans related to their antioxidant and anti-inflammatory characteristis.

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“…However, RSC possesses the advantages of few toxic side effects, while acting synergistically on multiple targets, making research on RSC very valuable. Previous studies on RSC have led to the discovery of several kinds of constituents, including dibenzocyclooctadiene lignans [ 7 ], organic acids [ 8 ], polysaccharides [ 9 ], and volatile oils [ 10 ]. The most biologically effective of these components are lignans, such as Deoxyschizandrin, Schisantherin A, Schisandrin B, and Schisandrin, with antitussive, expectorant, and anti-inflammatory effects [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Screening of Q-markers for the wine-steamed Schisandra chinensis decoction pieces in improving allergic asthma

Bing

Zhang

et al. 2023

Chin Med

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Background Traditional Chinese medicine (TCM) posits that Chinese medicinal materials can only be clinically used after being processed and prepared into decoction pieces. Schisandra Chinensis Fructus (derived from the dried and mature fruits of Schisandra chinensis (Turcz.) Baill.) has been used as a traditional antiasthmatic, kidney strengthening, and hepatoprotective agent for 2000 years. The results of previous research show that decoction pieces of wine-steamed Schisandra chinensis (WSC) are more effective than raw decoction pieces of Schisandra chinensis (RSC) for treating cough and asthma. Steaming with wine was demonstrated to promote the dissolution of ingredients. However, the relationship between the changes in the components of the decoction pieces of WSC and the therapeutic effect remains unclear. Methods The efficacies of decoctions of RSC and WSC were compared using allergic asthma rats. The potential bioactive components in the serum of the WSC treatment group and the changes in the chemical composition of the RSC decoction pieces before and after wine steaming were determined by ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS/MS) and ultra-high-performance liquid chromatography tandem mass spectrometry (UPLC H-CLASS XEVO TQD) to speculate quality markers (Q-markers) related to the efficacy of WSC, which were subsequently verified based on a zebrafish inflammation model. Results Steaming RSC decoction pieces with wine was found to promote improvement of allergic asthma. Reverse tracing of 22 components detected in the serum of the high dose group of WSC (WSC-H) resulted in 12 ingredients being finally designated as potential effective components. Among these ingredients, 5 components, Schisandrin, Schisandrol B, Schisandrin A, Schisandrin B, and Gomisin D, had higher dissolution rates than RSC after steaming with wine. Validation by an inflammatory zebrafish model showed that these 5 ingredients had a dose-dependent effect and were therefore Q-markers for WSC in the treatment of allergic asthma. Conclusion In this study, changes in the components of decoction pieces of RSC and WSC and Q-markers related to WSC efficacy were identified, providing valuable information for expanding the application of WSC and establishing a specific quality standard for WSC.

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Comprehensive analysis of the phospholipids and phytosterols in Schisandra chinensis oil by UPLC-Q/TOF- MSE

Cited by 19 publications

References 35 publications

A novel ultrasound‐assisted vacuum drying technique for improving drying efficiency and physicochemical properties of Schisandra chinensis extract powder

A novel ultrasound‐assisted vacuum drying technique for improving drying efficiency and physicochemical properties of Schisandra chinensis extract powder

Cardioprotective Potential of Berries of Schisandra chinensis Turcz. (Baill.), Their Components and Food Products

Screening of Q-markers for the wine-steamed Schisandra chinensis decoction pieces in improving allergic asthma

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