Foods
·
2022
·Vol. 11
·期 7
·968
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IF 5.561
Qian Zhou,Xiaoyan Li,Xiaohui Wang,Dongdong Shi,Shengao Zhang,Yuqi Yin,Hanlin Zhang,Bohao Liu,Nannan Song,Yinghua Zhang
Gout is an oxidative stress-related disease. Food-derived vanillic acid, a promising xanthine oxidase inhibitor, could potentially be used as a safe, supportive, and therapeutic product for gout. The extraction of vanillic acid from a classic Chinese herbal plantAmomum villosumwith ethanol was investigated in the study. The optimum conditions were determined as extraction time of 74 min, extraction temperature of 48.36 °C, and a solid-to-liquid ratio of 1:35 g·mL−1using the Box–Behnken design (BBD) of response surface methodology (RSM). The experimental extraction yield of 9.276 mg·g−1matched with the theoretical value of 9.272 ± 0.011 mg·g−1predicted by the model. The vanillic acid inAmomum villosumwas determined to be 0.5450 mg·g−1by high-performance liquid chromatography–diode array detection (HPLC–DAD) under the optimum extraction conditions and exhibited xanthine oxidase (XO) inhibitory activity, with the half-maximal inhibitory concentration (IC50) of 1.762 mg·mL−1. The nanoemulsion ofAmomum villosumextract consists of 49.97% distilled water, 35.09%Smix(mixture of tween 80 and 95% ethanol with 2:1 ratio), and 14.94% n-octanol, with a particle size of 110.3 ± 1.9 nm. The nanoemulsion ofAmomum villosumextract exhibited markable XO inhibitory activity, with an inhibition rate of 58.71%. The result demonstrated the potential benefit ofAmomum villosumas an important dietary source of xanthine oxidase inhibitors for gout.Keywords:gout;oxidative stress;Amomum villosum;vanillic acid;response surface methodology;nanoemulsion
研究领域:
药理学
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食品科学
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植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Natural Product Communications
·
2015
·
IF 0.906
Caihui Wang,Wen Su,Xingli Su,Guojun Ni,Tao Liu,Yi Kong
The gastric mucosa protection effect of three natural plant extracts, Hericium erinaceus (HE), Centella asiatica (CA) and Amomum villosum (AV), were evaluated using the indomethacin damage model. Compared with a single extract, a combination of HE/CA/AV, especially with the ratios of 80:10:10, 45:45:10 and 45:10:45, showed significant synergistic effects for protection of the gastric mucosa with gastric ulcer inhibition rates of 97.8 ± 0.7%, 86.5 ± 2.8% and 86.1 ± 3.6%, respectively. Microscopic appearances of the gastric mucosa were carried out to help confirm the results.
研究领域:
药理学
·
胃肠病学
·
天然产物化学
✓ 已验证
DOI
高影响因子
FITOTERAPIA
·
2025
·
IF 2.6
Shiyuan Huang,Xu Wang,Jingjing Zhao,Zhidi Wu,Suqing Zhao
Amomum villosum Lour. ( A. villosum ), a renowned traditional Chinese medicine, is extensively utilized in China for treating gastrointestinal diseases. A. villosum essential oil (AVEO) has been shown to impact gastric cancer cell apoptosis, yet its inhibitory effect on Helicobacter pylori (Hp) and therapeutic efficacy in gastrointestinal disorders remain uninvestigated. To address this gap, this study integrates network pharmacology and in vitro experiments to analyze AVEO's composition and anti-Hp potential. AVEO extracted via steam distillation was subjected to GC–MS analysis, identifying camphor (39.697 %), bornyl acetate (16.459 %), limonene (10.367 %), camphene (7.351 %), and borneol (6.46 %) as major components. Subsequently, a “Compounds-Drug-Targets” network was constructed and enriched using Gene Ontology (GO) and the Kyoto Encyclopedia of Genes and Genomes (KEGG). Molecular docking predicted strong binding affinity between AVEO components and Hp targets. Experimentally, AVEO exhibited a minimum inhibitory concentration (MIC) of 256 μg/mL against Hp, disrupting biofilm formation and delaying its logarithmic growth phase. Furthermore, fractional inhibitory concentrations (FIC) assays revealed additive effects when AVEO was combined with antibiotics (Metronidazole, Levofloxacin, Amoxicillin, and Clarithromycin). Collectively, network pharmacological and in vitro validation confirmed AVEO's multi-target, multi-pathway anti-Hp mechanism.
研究领域:
药理学
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微生物学
·
网络药理学
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分析化学
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胃肠病学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF MEDICAL MICROBIOLOGY
·
2020
·
IF 3.113
Cailin Tang,Jiali Chen,Lixia Zhang,Rongfei Zhang,Sichen Zhang,Shaoxia Ye,Zhimin Zhao,Depo Yang
Methicillin-resistant Staphylococcus aureus (MRSA) is one of the important causes of food poisoning and infectious diseases worldwide, it can produce a large number of virulence factors, enhance the colonization ability of the host so that it can quickly colonize and spread on the surface of the objects. Essential oil (EO) is one of the natural products with antimicrobial properties, can be used as an important source of antibacterial agent discovery, and has a broad development prospect. However, the unclear mechanisms of antibacterial action have become an obstacle to its further development and use. Hence, the objective of the present study was to reveal the antibacterial mechanism of EO from Amomum villosum Lour ( A villosum Lour) against MRSA using label-free quantitative proteomics, investigate the effect of EO on the bacterial proteome, enzymatic activities and leakage of bacterial intracellular biomacromolecule. Proteomic analysis of MRSA in the presence of EO found that a total of 144 differential expressed proteins (DEPs) between the control and treatment group, in which 42 proteins were distinctly up-regulated and 102 proteins were down-regulated. Besides, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, determination of cell membrane permeability and apoptosis, scanning electron microscopy (SEM) observations, bacterial surface hydrophobicity, and biofilm formation measurement were performed. Collectively, the above results indicated that the cell membrane damage by EO leads to the loss of membrane integrity and causes leakage of intracellular macromolecular substances, inhibition of protein, and biofilm synthesis. These findings manifested that EO exerts antibacterial effect by multiple avenues and expands our understanding of the antibacterial mechanism, it has potential application value in food preservative and pharmaceutical industries.
研究领域:
微生物学
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药理学
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食品科学
·
蛋白质组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Miao Liang,Yajian Wu,Rui Wang,Zhimin Zhang,Runhu Xin,Yuping Liu
To identify the key odorants in Amomum tsaoko (AT), volatiles in fresh AT (FAT) and dried AT (DAT) were investigated using molecular sensory science. In addition to this, the sensomics approach was used to confirm the presence of the compound in FAT that contributed the most to its aroma profile. A total of 49 odor-active compounds (43 in FAT and 42 in DAT) with flavor dilution (FD) factors ranging from 1 to 6561 were identified, with eucalyptol exhibiting the highest FD factor of 6561. Odorants with FD factors ≥ 27 were quantitated, and 23 and 20 compounds in FAT and DAT, respectively, with odor activity value ≥ 1 were determined as key odorants. Recombination and omission experiment further indicated that ( E )-2-dodecenal, geranial, octanal, ( E )-2-octenal, ( E )-2-decenal, and eucalyptol contributed significantly to the overall aroma profile of FAT. After drying of FAT, the concentrations of aldehydes decreased significantly, whereas those of terpene hydrocarbons increased. Multivariate statistical analysis revealed that 26 FAT and 23 DAT odorants were biomarker compounds.
研究领域:
食品科学
·
化学感官科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）