Identification of key phenolic compounds for alleviating gouty inflammation in edible chrysanthemums based on spectrum-effect relationship analyses
Edible chrysanthemum is a common food resource for tea and functional foods with potential benefits for human health. Studies have indicated that chrysanthemum has the potential effect on inflammatory diseases, while the effects on gouty inflammation remain underexplored. The present study aimed to...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523003401 |
| _version_ | 1797383704627118080 |
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| author | Yuting Huang Mingfang Tao Rong Li Fuqiang Liang Tingting Xu Qiang Zhong Yanan Yuan Ting Wu Siyi Pan Xiaoyun Xu |
| author_facet | Yuting Huang Mingfang Tao Rong Li Fuqiang Liang Tingting Xu Qiang Zhong Yanan Yuan Ting Wu Siyi Pan Xiaoyun Xu |
| author_sort | Yuting Huang |
| collection | DOAJ |
| description | Edible chrysanthemum is a common food resource for tea and functional foods with potential benefits for human health. Studies have indicated that chrysanthemum has the potential effect on inflammatory diseases, while the effects on gouty inflammation remain underexplored. The present study aimed to investigate the anti-gout activity and characterize the active ingredients of chrysanthemums by using metabolite profiles, in vitro experiments, and spectrum-effect analysis. Results showed that ‘Boju’ (BJ), ‘Hangbaiju’ (HBJ), and ‘Huaiju’ (HJ) exhibited regulatory effects on monosodium urate (MSU)-induced inflammation. At the dose of 50 µg/mL, the inhibitory rates of IL-1β secretion were 24.53 %, 14.36 %, and 38.10 %, respectively. A total of 32 phenolic compounds were identified or preliminarily assigned in UPLC-Q/TOF-MS analysis. And seven phenolics related to anti-gout activity were identified by spectrum-effect relationships. According to ADME (absorption, distribution, metabolism, excretion) evaluation and experiments verification, luteolin, acacetin-7-O-glucoside, and apigenin-7-O-glucoside were critical constituents potentially associated with the reduction of inflammation in gout. Additionally, these phenolics might be suitable as quality control indicators. This study clarified the anti-gout properties of different cultivars of chrysanthemums and active compounds, providing a theoretical basis for its scientific utilization in functional foods. |
| first_indexed | 2024-03-08T21:24:55Z |
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| id | doaj.art-1e108445aad94ba88100c4c6b4302265 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:24:55Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-1e108445aad94ba88100c4c6b43022652023-12-21T07:36:29ZengElsevierFood Chemistry: X2590-15752023-12-0120100897Identification of key phenolic compounds for alleviating gouty inflammation in edible chrysanthemums based on spectrum-effect relationship analysesYuting Huang0Mingfang Tao1Rong Li2Fuqiang Liang3Tingting Xu4Qiang Zhong5Yanan Yuan6Ting Wu7Siyi Pan8Xiaoyun Xu9Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei Key Laboratory of Nutritional Quality and Safety of Agro-Products, Institute of Agricultural Quality Standards and Detection Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaKey Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Research Institute of Agricultural Biotechnology, Jingchu University of Technology, Jingmen 448000, ChinaCollege of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, ChinaKey Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Corresponding author.Edible chrysanthemum is a common food resource for tea and functional foods with potential benefits for human health. Studies have indicated that chrysanthemum has the potential effect on inflammatory diseases, while the effects on gouty inflammation remain underexplored. The present study aimed to investigate the anti-gout activity and characterize the active ingredients of chrysanthemums by using metabolite profiles, in vitro experiments, and spectrum-effect analysis. Results showed that ‘Boju’ (BJ), ‘Hangbaiju’ (HBJ), and ‘Huaiju’ (HJ) exhibited regulatory effects on monosodium urate (MSU)-induced inflammation. At the dose of 50 µg/mL, the inhibitory rates of IL-1β secretion were 24.53 %, 14.36 %, and 38.10 %, respectively. A total of 32 phenolic compounds were identified or preliminarily assigned in UPLC-Q/TOF-MS analysis. And seven phenolics related to anti-gout activity were identified by spectrum-effect relationships. According to ADME (absorption, distribution, metabolism, excretion) evaluation and experiments verification, luteolin, acacetin-7-O-glucoside, and apigenin-7-O-glucoside were critical constituents potentially associated with the reduction of inflammation in gout. Additionally, these phenolics might be suitable as quality control indicators. This study clarified the anti-gout properties of different cultivars of chrysanthemums and active compounds, providing a theoretical basis for its scientific utilization in functional foods.http://www.sciencedirect.com/science/article/pii/S2590157523003401Chrysanthemum morifolium Ramat.GoutInflammationPhenolicsSpectrum-effect relationship |
| spellingShingle | Yuting Huang Mingfang Tao Rong Li Fuqiang Liang Tingting Xu Qiang Zhong Yanan Yuan Ting Wu Siyi Pan Xiaoyun Xu Identification of key phenolic compounds for alleviating gouty inflammation in edible chrysanthemums based on spectrum-effect relationship analyses Food Chemistry: X Chrysanthemum morifolium Ramat. Gout Inflammation Phenolics Spectrum-effect relationship |
| title | Identification of key phenolic compounds for alleviating gouty inflammation in edible chrysanthemums based on spectrum-effect relationship analyses |
| title_full | Identification of key phenolic compounds for alleviating gouty inflammation in edible chrysanthemums based on spectrum-effect relationship analyses |
| title_fullStr | Identification of key phenolic compounds for alleviating gouty inflammation in edible chrysanthemums based on spectrum-effect relationship analyses |
| title_full_unstemmed | Identification of key phenolic compounds for alleviating gouty inflammation in edible chrysanthemums based on spectrum-effect relationship analyses |
| title_short | Identification of key phenolic compounds for alleviating gouty inflammation in edible chrysanthemums based on spectrum-effect relationship analyses |
| title_sort | identification of key phenolic compounds for alleviating gouty inflammation in edible chrysanthemums based on spectrum effect relationship analyses |
| topic | Chrysanthemum morifolium Ramat. Gout Inflammation Phenolics Spectrum-effect relationship |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523003401 |
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