Selection and evaluation of biomarkers of Gynostemma pentaphyllum (Thunb.) Makino representing its tonifying weakness and strengthening muscle effect based on PXR/IL-6/SERCA1a regulation

Cao, Houran; Li, Dongmei; Wu, Guangying; Chen, Peihong; Xiao, Guanlin; Bi, Xiaoli; Chen, Zhao

doi:10.1016/j.arabjc.2023.105293

Cited by 1 publication

(1 citation statement)

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“…Makino, commonly called "Jiaogulan", is distributed in the southern Shaanxi province and districts south of the Yangtze River in China, as well as in Korea, Japan, and Southeast Asian countries. It has been widely used as a herbal tea, a vegetable, and a dietary supplement for hundreds of years because of its multiple health benefits, such as hypoglycemic property, 12 anticancer property, 13 lipid-lowering activity, 14,15 hepatoprotective activity, 16 cardioprotective activity, 17 tonifying weakness and strengthening muscle effect, 18 and neuroprotection. 19 Investigative studies and sensory evaluations have confirmed that "Jiaogulan" has sweet and bitter varieties.…”

Section: ■ Introductionmentioning

confidence: 99%

New Sweet-Tasting Gypenosides from “Jiaogulan” (Gynostemma pentaphyllum) and Their Interactions with the Homology Model of Sweet Taste Receptors

Zhang,

Zhou,

Liu

et al. 2024

J. Agric. Food Chem.

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Gynostemma pentaphyllum has been used as an herbal tea, vegetable, and dietary supplement for hundreds of years in East Asia. The sweet variety, grown in large areas in Fujian Province, China, is an essential source of "Jiaogulan" herbal tea. However, its sweet components are unknown. To investigate the sweet constituents of Fujian "Jiaogulan" and discover new natural highpotency sweeteners, phytochemical and sensory evaluations were combined to obtain 15 saponins, of which 11 (1−11) were sweettasting, including 2 new ones with sweetness intensities 20−200 times higher than that of sucrose, and four (12−15) were bittertasting. Their structures were elucidated using spectroscopic methods (NMR, MS, IR, UV), hydrolysis, and comparison with literature data. The contents of the 15 saponins were quantitatively analyzed using UPLC-MS/MS in multiple reaction monitoring mode. The contents of 1 and 2 sweet-tasting gypenosides were 9.913 ± 1.735 and 35.852 ± 1.739 mg/kg, respectively. The content of the sweetest compound (6) was 124.969 ± 0.961 mg/kg. Additionally, compound 4 was the most abundant sweet component (422.530 ± 3.702 mg/kg). Furthermore, molecular docking results suggested interactions of sweet saponins with sweet taste receptors. In general, this study revealed the material basis of the Fujian "Jiaogulan" taste.

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