Effects of Fructus Psoraleae Extract on the Intestinal Absorption Kinetics of Geniposide and Geniposidic Acid in Rat

Huo, Yan; Huang, Yuxing; Hou, Xiangmei; Han, Lifeng; Wang, Lei; Liu, Erwei; Gao, Xiumei

doi:10.3390/molecules19067557

Cited by 6 publications

(4 citation statements)

References 13 publications

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“…14 Geniposidic acid is the main chemical component of Cortex eucommia and has high biological activity; however, this compound is rarely detected in Pu-erh tea. 36 As presented in Table S10, 11 substances were identified as potential markers of moist-heat action in this study. Among them, ellagic acid and ascorbic acid have long been studied.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…During the fermentation of Pu-erh tea, Aspergillus sydowii degrades hyperoside (quercetin-3- O -galactoside), whereas kaempferol and quercetin remain stable . Geniposidic acid is the main chemical component of Cortex eucommia and has high biological activity; however, this compound is rarely detected in Pu-erh tea . As presented in Table S10, 11 substances were identified as potential markers of moist-heat action in this study.…”

Section: Resultsmentioning

confidence: 99%

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Effects of Microbial Action and Moist-Heat Action on the Nonvolatile Components of Pu-Erh Tea, as Revealed by Metabolomics

Zhang

Jia

et al. 2022

J. Agric. Food Chem.

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Microbial action and moist-heat action are crucial factors that influence the piling fermentation (PF) of Pu-erh tea. However, their effects on the quality of Pu-erh tea remain unclear. In this study, the effects of spontaneous PF (SPPF) and sterile PF (STPF) on the chemical profile of Pu-erh tea were investigated for the first time, and sun-dried green tea was used as a raw material to determine the factors contributing to the unique quality of Pu-erh tea. The results indicated that the SPPF-processed samples had a stale and mellow taste, whereas the STPF-processed samples had a sweet and mellow taste. Through metabolomics-based analysis, 21 potential markers of microbial action (including kaempferol, quercetin, and dulcitol) and 10 potential markers of moist-heat action (including ellagic acid, β-glucogallin, and ascorbic acid) were screened among 186 differential metabolites. Correlation analysis with taste revealed that metabolites upregulated by moist-heat and microbial action were the main factors contributing to the staler mellow taste of the SPPF-processed samples and the sweeter mellow taste of the STPF-processed samples. Kaempferol, quercetin, d-glucuronic acid, and dulcitol were the main active substances formed under microbial action. This study provides new knowledge regarding the quality formation mechanism of Pu-erh tea.

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Section: ■ Results and Discussionmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effects of Microbial Action and Moist-Heat Action on the Nonvolatile Components of Pu-Erh Tea, as Revealed by Metabolomics

Zhang

Jia

et al. 2022

J. Agric. Food Chem.

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“…In pharmacokinetic study, the absorption of GA, GPA, and AU was much higher than other components. These different levels of absorption may be associated with the protein binding force of each molecule [25]. Furthermore, the isomers expressed different absorption, except ICGAB and ICGAA.…”

Section: Discussionmentioning

confidence: 99%

Pharmacokinetics study of 16 active ingredients from Tabson‐2 decoction in normal and d‐galactose induced osteoporosis rats by liquid chromatography–tandem mass spectrometry

Dong

et al. 2020

J of Separation Science

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Tabson‐2 decoction is the traditional Mongolian formula for anti‐osteoporosis, and the ambiguous of active ingredient is an important factor in restricting its modernization and globalization. Although pharmacokinetic profiles research is a viable approach to find the components being responsible for formula efficacy, the pharmacokinetics study of Tabson‐2 decoction has not been elucidated yet. Owing to the existence of isomers, low bioavailability of some small molecule and interference of endogenous, the pharmacokinetics study of Tabson‐2 decoction are more difficult than that of chemical drugs. In our experiment, a specific and sensitive liquid chromatography–tandem mass spectrometry method was developed and validated for simultaneous determination of 16 active ingredients in Tabson‐2 decoction, which could fulfill the requirements of multi‐compounds pharmacokinetic study of Tabson‐2 decoction. Additionally, the ingredients with significant distributions in rats were gentianic acid, chlorogenic acid, and aucubin, which could be the main potential active components in Tabson‐2 decoction. The components with a significant bioavailability difference between normal and d‐galactose induced osteoporosis rats were achieved as well. These data offer useful information for screening the active ingredients in Tabson‐2 decoction, and assessing the bioavailability of these active ingredients in different physiological status, which might provide a possible mechanism of anti‐osteoporosis efficacy of Tabson‐2 decoction.

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“…In this study, we used SPIP as it is an established and effective model for in situ drug absorption studies. This model is characterized by a low flow rate (0.2-0.3 ml/min), a stable absorption rate, and causes minimal damage to the mucosa of the intestinal wall (Huo et al, 2014;Lin et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

The Absorption Characteristics of Nonvolatile Components in a Water Extraction From Amomi fructus as Determined by In Situ Single-Pass Intestinal Perfusion and High-Performance Liquid Chromatography

Yao

Cao

et al. 2020

Front. Pharmacol.

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Background: Amomi fructus is a famous traditional Chinese medicine (TCM) that can exert beneficial effects during the treatment of gastrointestinal diseases and is used widely in China and other countries in Southeast Asia. However, the nonvolatile active ingredients that are present in the water extractions from A. fructus used to treat gastrointestinal diseases have yet to be elucidated. The goal of this study was to identify the nonvolatile active ingredients of A. fructus. Methods: We used an in situ single-pass intestinal perfusion (SPIP) model to identify the active ingredients of A. fructus that play significant roles in gastrointestinal absorption. In addition, we developed a high-performance liquid chromatography (HPLC) method to identify key fractions in intestinal outflow perfusate. Results: Nineteen components were identified in a water extraction from A. fructus; these exhibited different absorption capabilities in different intestinal segments. Of these, six components were determined by the newly developed HPLC method: catechin, vanillic acid, epicatechin, polydatin, isoquercitrin, and quercitrin. Conclusions: The current study aimed to identify the active ingredients present in water extractions prepared from A. fructus in a single-intestinal perfusate from rats. Our findings provide an experimental basis to explain the pharmacodynamic actions of A. fructus.

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Effects of Fructus Psoraleae Extract on the Intestinal Absorption Kinetics of Geniposide and Geniposidic Acid in Rat

Cited by 6 publications

References 13 publications

Effects of Microbial Action and Moist-Heat Action on the Nonvolatile Components of Pu-Erh Tea, as Revealed by Metabolomics

Effects of Microbial Action and Moist-Heat Action on the Nonvolatile Components of Pu-Erh Tea, as Revealed by Metabolomics

Pharmacokinetics study of 16 active ingredients from Tabson‐2 decoction in normal and d‐galactose induced osteoporosis rats by liquid chromatography–tandem mass spectrometry

The Absorption Characteristics of Nonvolatile Components in a Water Extraction From Amomi fructus as Determined by In Situ Single-Pass Intestinal Perfusion and High-Performance Liquid Chromatography

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