The stir-frying can reduce hepatorenal toxicity of Fructus Tribuli by inactivating β-glucosidase and inhibiting the conversion of furostanol saponins to spirostanol saponins
The purpose of this study was to illustrate the mechanism of “enzyme inactivation and toxicity reduction” of Fructus Tribuli (FT) after being heating processed. Ultra-high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (UHPLC-MS/MS) was used to quantitative...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-07-01
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| Series: | Arabian Journal of Chemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1878535222002088 |
| _version_ | 1811336594944163840 |
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| author | Yao-Hui Yuan Kun-Lin Liu Shuai Wang Shu-Yue Wang Xiao-Chen Sun Xi-Yu Lv Bing Han Chao Zhang Fei Guo |
| author_facet | Yao-Hui Yuan Kun-Lin Liu Shuai Wang Shu-Yue Wang Xiao-Chen Sun Xi-Yu Lv Bing Han Chao Zhang Fei Guo |
| author_sort | Yao-Hui Yuan |
| collection | DOAJ |
| description | The purpose of this study was to illustrate the mechanism of “enzyme inactivation and toxicity reduction” of Fructus Tribuli (FT) after being heating processed. Ultra-high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (UHPLC-MS/MS) was used to quantitatively analyze the contents of four steroidal saponins in crude Fructus Tribuli (CFT) and stir-fried Fructus Tribuli (SFT) under different storage times at room temperature. The enzyme activity of β-D-glucosidase in CFT and SFT were determined and calculated by ultraviolet–visible spectrometry (UV-VIS spectrometry). In addition, the enzyme hydrolysates of FOT and tribuluside A were qualitatively analyzed by ultra-high-performance liquid chromatography coupled with quadruple-time-of-flight mass spectrometry (UHPLC-Q-TOF/MS). The hepatorenal toxicity of spirostanol saponins in FT were further confirmed by in vivo and in vitro experiment. This study confirmed that “enzyme inactivation and toxicity reduction” was one of the reasons why the stir-frying can reduce hepatorenal toxicity of FT, and further enriched the exploration on the mechanism of processing toxicity reduction. |
| first_indexed | 2024-04-13T17:41:43Z |
| format | Article |
| id | doaj.art-9d73c2407ee54a2b8ab7817558ad3407 |
| institution | Directory Open Access Journal |
| issn | 1878-5352 |
| language | English |
| last_indexed | 2024-04-13T17:41:43Z |
| publishDate | 2022-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Arabian Journal of Chemistry |
| spelling | doaj.art-9d73c2407ee54a2b8ab7817558ad34072022-12-22T02:37:09ZengElsevierArabian Journal of Chemistry1878-53522022-07-01157103892The stir-frying can reduce hepatorenal toxicity of Fructus Tribuli by inactivating β-glucosidase and inhibiting the conversion of furostanol saponins to spirostanol saponinsYao-Hui Yuan0Kun-Lin Liu1Shuai Wang2Shu-Yue Wang3Xiao-Chen Sun4Xi-Yu Lv5Bing Han6Chao Zhang7Fei Guo8School of Pharmaceutical Sciences, Shandong University of Traditional Chinese Medicine, Jinan 250355, China; Laixi People's Hospital, Laixi 266600, ChinaSchool of Pharmaceutical Sciences, Shandong University of Traditional Chinese Medicine, Jinan 250355, ChinaSchool of Pharmaceutical Sciences, Shandong University of Traditional Chinese Medicine, Jinan 250355, ChinaSchool of Pharmaceutical Sciences, Shandong University of Traditional Chinese Medicine, Jinan 250355, ChinaSchool of Pharmaceutical Sciences, Shandong University of Traditional Chinese Medicine, Jinan 250355, ChinaSchool of Pharmaceutical Sciences, Shandong University of Traditional Chinese Medicine, Jinan 250355, ChinaSchool of Pharmaceutical Sciences, Shandong University of Traditional Chinese Medicine, Jinan 250355, ChinaSchool of Pharmaceutical Sciences, Shandong University of Traditional Chinese Medicine, Jinan 250355, China; Corresponding authors.The Affiliated Hospital of Shandong University of Traditional Chinese Medicine, Jinan 250011, China; Corresponding authors.The purpose of this study was to illustrate the mechanism of “enzyme inactivation and toxicity reduction” of Fructus Tribuli (FT) after being heating processed. Ultra-high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (UHPLC-MS/MS) was used to quantitatively analyze the contents of four steroidal saponins in crude Fructus Tribuli (CFT) and stir-fried Fructus Tribuli (SFT) under different storage times at room temperature. The enzyme activity of β-D-glucosidase in CFT and SFT were determined and calculated by ultraviolet–visible spectrometry (UV-VIS spectrometry). In addition, the enzyme hydrolysates of FOT and tribuluside A were qualitatively analyzed by ultra-high-performance liquid chromatography coupled with quadruple-time-of-flight mass spectrometry (UHPLC-Q-TOF/MS). The hepatorenal toxicity of spirostanol saponins in FT were further confirmed by in vivo and in vitro experiment. This study confirmed that “enzyme inactivation and toxicity reduction” was one of the reasons why the stir-frying can reduce hepatorenal toxicity of FT, and further enriched the exploration on the mechanism of processing toxicity reduction.http://www.sciencedirect.com/science/article/pii/S1878535222002088Stir-fryingHepatorenal toxicityFructus TribuliEnzyme inactivationToxicity reduction |
| spellingShingle | Yao-Hui Yuan Kun-Lin Liu Shuai Wang Shu-Yue Wang Xiao-Chen Sun Xi-Yu Lv Bing Han Chao Zhang Fei Guo The stir-frying can reduce hepatorenal toxicity of Fructus Tribuli by inactivating β-glucosidase and inhibiting the conversion of furostanol saponins to spirostanol saponins Arabian Journal of Chemistry Stir-frying Hepatorenal toxicity Fructus Tribuli Enzyme inactivation Toxicity reduction |
| title | The stir-frying can reduce hepatorenal toxicity of Fructus Tribuli by inactivating β-glucosidase and inhibiting the conversion of furostanol saponins to spirostanol saponins |
| title_full | The stir-frying can reduce hepatorenal toxicity of Fructus Tribuli by inactivating β-glucosidase and inhibiting the conversion of furostanol saponins to spirostanol saponins |
| title_fullStr | The stir-frying can reduce hepatorenal toxicity of Fructus Tribuli by inactivating β-glucosidase and inhibiting the conversion of furostanol saponins to spirostanol saponins |
| title_full_unstemmed | The stir-frying can reduce hepatorenal toxicity of Fructus Tribuli by inactivating β-glucosidase and inhibiting the conversion of furostanol saponins to spirostanol saponins |
| title_short | The stir-frying can reduce hepatorenal toxicity of Fructus Tribuli by inactivating β-glucosidase and inhibiting the conversion of furostanol saponins to spirostanol saponins |
| title_sort | stir frying can reduce hepatorenal toxicity of fructus tribuli by inactivating β glucosidase and inhibiting the conversion of furostanol saponins to spirostanol saponins |
| topic | Stir-frying Hepatorenal toxicity Fructus Tribuli Enzyme inactivation Toxicity reduction |
| url | http://www.sciencedirect.com/science/article/pii/S1878535222002088 |
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