The Effects of Vinegar Processing on the Changes in the Physical Properties of Frankincense Related to the Absorption of the Main Boswellic Acids
Boswellic acids (BAs), as the main components of frankincense, exhibit notable anti-inflammatory properties. However, their pharmaceutical development has been severely limited by their poor oral bioavailability. Traditional Chinese medicinal processing, called Pao Zhi, is believed to improve bioava...
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| Format: | Article |
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MDPI AG
2019-09-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/24/19/3453 |
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| author | Dongrui Liang Zhangchi Ning Zhiqian Song Chun Wang Yuanyan Liu Xiaoying Wan Shitao Peng Zhenli Liu Aiping Lu |
| author_facet | Dongrui Liang Zhangchi Ning Zhiqian Song Chun Wang Yuanyan Liu Xiaoying Wan Shitao Peng Zhenli Liu Aiping Lu |
| author_sort | Dongrui Liang |
| collection | DOAJ |
| description | Boswellic acids (BAs), as the main components of frankincense, exhibit notable anti-inflammatory properties. However, their pharmaceutical development has been severely limited by their poor oral bioavailability. Traditional Chinese medicinal processing, called Pao Zhi, is believed to improve bioavailability, yet the mechanism is still completely unclear. Previous research suggested that the bioavailability of a drug can be influenced by physical properties. This paper was designed to investigate the physical properties of frankincense and processed frankincense, including the surface morphology, particle size, polydispersity index (PDI), zeta potential (ZP), specific surface area, porosity, and viscosity. The differences in the intestinal absorption characteristics and equilibrium solubilities between frankincense and processed frankincense were determined by an ultra-high-performance liquid chromatography coupled with a triple quadrupole electrospray tandem mass spectrometry (UHPLC-TQ-MS) analysis method. The results showed that vinegar processing can alter the surface morphology, decrease the particle size and PDI, raise the absolute values of the ZP, specific surface area and porosity, and drop the viscosity of frankincense. Meanwhile, the rates of absorption and dissolution of the main BAs were increased after the processing of frankincense. The present study proves that the physical properties were changed after processing, in which case the bioavailability of frankincense was enhanced. |
| first_indexed | 2024-12-13T13:15:51Z |
| format | Article |
| id | doaj.art-e9dc7b3ac4d14ddba2ad19b826ac40a8 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-13T13:15:51Z |
| publishDate | 2019-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-e9dc7b3ac4d14ddba2ad19b826ac40a82022-12-21T23:44:33ZengMDPI AGMolecules1420-30492019-09-012419345310.3390/molecules24193453molecules24193453The Effects of Vinegar Processing on the Changes in the Physical Properties of Frankincense Related to the Absorption of the Main Boswellic AcidsDongrui Liang0Zhangchi Ning1Zhiqian Song2Chun Wang3Yuanyan Liu4Xiaoying Wan5Shitao Peng6Zhenli Liu7Aiping Lu8Institute of Basic Theory for Chinese Medicine, China Academy of Chinese Medical Sciences, Beijing 100700, ChinaInstitute of Basic Theory for Chinese Medicine, China Academy of Chinese Medical Sciences, Beijing 100700, ChinaInstitute of Basic Theory for Chinese Medicine, China Academy of Chinese Medical Sciences, Beijing 100700, ChinaInstitute of Basic Theory for Chinese Medicine, China Academy of Chinese Medical Sciences, Beijing 100700, ChinaSchool of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100029, ChinaInstitute of Basic Theory for Chinese Medicine, China Academy of Chinese Medical Sciences, Beijing 100700, ChinaInstitute of Basic Theory for Chinese Medicine, China Academy of Chinese Medical Sciences, Beijing 100700, ChinaInstitute of Basic Theory for Chinese Medicine, China Academy of Chinese Medical Sciences, Beijing 100700, ChinaSchool of Chinese Medicine, Hong Kong Baptist University, Hong Kong 00825, ChinaBoswellic acids (BAs), as the main components of frankincense, exhibit notable anti-inflammatory properties. However, their pharmaceutical development has been severely limited by their poor oral bioavailability. Traditional Chinese medicinal processing, called Pao Zhi, is believed to improve bioavailability, yet the mechanism is still completely unclear. Previous research suggested that the bioavailability of a drug can be influenced by physical properties. This paper was designed to investigate the physical properties of frankincense and processed frankincense, including the surface morphology, particle size, polydispersity index (PDI), zeta potential (ZP), specific surface area, porosity, and viscosity. The differences in the intestinal absorption characteristics and equilibrium solubilities between frankincense and processed frankincense were determined by an ultra-high-performance liquid chromatography coupled with a triple quadrupole electrospray tandem mass spectrometry (UHPLC-TQ-MS) analysis method. The results showed that vinegar processing can alter the surface morphology, decrease the particle size and PDI, raise the absolute values of the ZP, specific surface area and porosity, and drop the viscosity of frankincense. Meanwhile, the rates of absorption and dissolution of the main BAs were increased after the processing of frankincense. The present study proves that the physical properties were changed after processing, in which case the bioavailability of frankincense was enhanced.https://www.mdpi.com/1420-3049/24/19/3453frankincensevinegar-processedchanges in the physical propertiesintestinal absorption effects |
| spellingShingle | Dongrui Liang Zhangchi Ning Zhiqian Song Chun Wang Yuanyan Liu Xiaoying Wan Shitao Peng Zhenli Liu Aiping Lu The Effects of Vinegar Processing on the Changes in the Physical Properties of Frankincense Related to the Absorption of the Main Boswellic Acids Molecules frankincense vinegar-processed changes in the physical properties intestinal absorption effects |
| title | The Effects of Vinegar Processing on the Changes in the Physical Properties of Frankincense Related to the Absorption of the Main Boswellic Acids |
| title_full | The Effects of Vinegar Processing on the Changes in the Physical Properties of Frankincense Related to the Absorption of the Main Boswellic Acids |
| title_fullStr | The Effects of Vinegar Processing on the Changes in the Physical Properties of Frankincense Related to the Absorption of the Main Boswellic Acids |
| title_full_unstemmed | The Effects of Vinegar Processing on the Changes in the Physical Properties of Frankincense Related to the Absorption of the Main Boswellic Acids |
| title_short | The Effects of Vinegar Processing on the Changes in the Physical Properties of Frankincense Related to the Absorption of the Main Boswellic Acids |
| title_sort | effects of vinegar processing on the changes in the physical properties of frankincense related to the absorption of the main boswellic acids |
| topic | frankincense vinegar-processed changes in the physical properties intestinal absorption effects |
| url | https://www.mdpi.com/1420-3049/24/19/3453 |
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