MOLECULES
·
2016
·Vol. 22
·期 1
·5
·
IF 2.465
Huifang Zhang,Xiaofang Li,Ke Wu,Mengke Wang,Pu Liu,Xinsheng Wang,Ruixue Deng
Paeonia ostiiis a traditional medicinal plant popularly used in China. This study intended to evaluate the antioxidant properties and the chemical components of the flavonoid-rich extracts from the flowers ofP. ostii. The results showed that the flavonoid-rich extracts from the flowers ofP. ostiihad strong scavenging capacities on 2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS), hydroxyls, superoxide anions, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals in a dose-dependent manner. Five flavonoids, dihydrokaempferol (1), apigenin-7-O-β-d-glucoside (2), apigenin-7-O-β-d-neohesperidoside (3), kaempferol-7-O-β-d-glucopyranoside (4), and kaempferol-3-O-β-d-glucopyranosyl-7-O-β-d-glucopyranoside (5), were isolated from the flavonoid-rich extracts of the flowers ofP. ostii. High-performance liquid chromatography (HPLC) analysis revealed that compounds3and4were abundant in theP. ostiiflower and in flavonoid-rich extracts. The main components of the flower ofP. ostiiare flavonoids. The high antioxidant activity of the flavonoid-rich extracts may be attributed to the high content of flavonoids. The five isolated flavonoids were the primary antioxidant ingredients, and may play important roles in the strong antioxidant activities of this flower. Based on the obtained results, the flower ofP. ostiicould be a potential source of natural antioxidants in food and pharmaceutical applications.Keywords:flavonoids of peony flower;Paeonia ostii;natural antioxidant;chemical constituents
研究领域:
植物化学
·
药理学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2019
·Vol. 44
·期 1
·e13088
·
IF 1.358
Xiao Tian,Sen Guo,Shanshan Zhang,Peisheng Li,Tianyi Wang,Chi-Tang Ho,Min-Hsiung Pan,Naisheng Bai
The seeds of tree peony ( Paeonia ostii ) are promulgated as emerging edible oil crops. However, biological properties of principal constituents of peony seeds were not well studied. Fifteen main constituents including suffruticosols A and B, trans -ε-viniferin, ampelopsin E, resveratrol, trans -resveratrol-4′- O -β- d -glucopyranoside, paeoniflorin, luteolin, luteolin-4′- O -β- d -glucopyranoside, apigenin, kaempferol, oleanic acid, betulinic acid, hederagenin, and caffeic acid were isolated and identified. Their cytotoxicity against human tumor cell lines (COLO205, HT-29, HepG2, AGS, and HL-60) were evaluated. Among them, trans -ε-viniferin showed the most potent cytotoxicity against HL-60 cells (IC 50 5.6 μM); ampelopsin E exhibited the most obvious antiproliferative properties on COLO205 (IC 50 78.1 μM) and HT-29 (IC 50 4.2 μM) cells, and betulinic acid showed the strongest growth inhibitory effects on HepG2 (IC 50 6.6 μM) and AGS (IC 50 5.4 μM) cells. Three enzymes (tyronsinase, α-glucosidase, and acetylcholinesterase) inhibitory activities of 12 compounds were also screened. Stilbene compounds, especially suffruticosols A and B, showed a significant inhibitory activity on all three enzymes. Practical applications The cytotoxicity of 15 main constituents from peony seeds against COLO205, HT-29, HepG2, AGS, and HL-60 cells were evaluated. Among them, trans -ε-viniferin showed the most potent cytotoxicity against HL-60 cells (IC50 5.6 μM); ampelopsin E exhibited the most obvious antiproliferative properties on COLO205 (IC50 78.1 μM) and HT-29 (IC50 4.2 μM) cells, and betulinic acid showed the strongest growth inhibitory effects on HepG2 (IC50 6.6 μM) and AGS (IC50 5.4 μM) cells. Collectively, these results suggested that Paeonia ostii seed (POS) extracts are potential candidates for anticancer agents.
研究领域:
药理学
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生物化学
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癌症研究
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植物科学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
·
2026
·Vol. 27
·期 5
·2364
·
IF 5.6
Tianrong Zhang,Xin Wang,Peng Ye,Yuhan Liu,Ming Zhao,Ziyan Liu,Yuan Zhao,Jinling Fan,Bin Zhang
Peony seed meal (PSM), a protein-rich by-product of oil extraction from Paeonia ostii , represents an underutilized resource with significant potential for functional ingredient development. In this study, an integrated strategy combining artificial neural network (ANN)-guided hydrolysis, peptidomics, molecular simulation, and cellular validation was employed to identify antioxidant peptides from PSM. Neutrase was selected as the optimal protease, and hydrolysis conditions were optimized using a backpropagation ANN model (R = 0.9935), yielding a hydrolysate with strong radical-scavenging activity (DPPH • IC 50 = 0.30 mg/mL; ABTS •+ IC 50 = 0.07 mg/mL). LC–MS/MS identified 364 peptides, predominantly low-molecular-weight sequences. In silico screening highlighted four candidates (FRF, WQFR, FEFR, and RWL) with favorable binding toward ABTS •+ , DPPH • , and Keap1. Molecular docking and 100 ns molecular dynamics simulations confirmed stable peptide–Keap1 interactions, particularly for FRF. Cellular assays demonstrated that FRF and RWL significantly protected HepG2 cells against H 2 O 2 -induced oxidative damage by restoring antioxidant enzyme activities (SOD, CAT, and GSH-Px). Collectively, this study establishes a systematic workflow for discovering plant-derived antioxidant peptides and supports the sustainable valorization of PSM as a functional food ingredient.
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DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 17
·3184
·
IF 5.2
Weiqi Fu,Jiamin Ren,Shuwen Li,Dirong Ren,Xixi Li,Chenghuan Ren,Xueru Zhao,Jiaying Li,Fengjuan Li
Peony seed meal (PSM) is the by-product obtained from peony seeds after oil extraction. In this study, PSM was incorporated into traditional koji-making, and its impacts on koji enzyme activities and flavor compounds in final products were investigated. In the process of koji fermentation, the optimal addition ratio of PSM to soybean was determined as 7:3. Under this ratio, the maximum enzyme activities of neutral protease, amylase, and glucoamylase were 1177.85, 686.58, and 1564.36 U/g, respectively, and the koji obtained was subjected to maturation. During post-fermentation, changes in the fermentation characteristics of the paste samples were monitored, and it was found that compared to the soybean paste without PSM, the enzyme activities maintained at a relatively good level. The PSM soybean paste contained a total of 80 flavor compounds and 11 key flavor compounds (OAV ≥ 1), including ethyl isovalerate, isovaleric acid, hexanal, phenylacetaldehyde, 3-Methyl-1-butanol 4-heptanone, 2-pentylfuran, methanethiol ester caproate, isoamyl acetate, 3-methyl-4-heptanone, and isovaleraldehyde. These findings could be used to improve the quality of traditional fermented paste, enrich its flavor, and simultaneously promote PSM as a valuable resource for fermented foods.Keywords:peony seed meal;fermented soybean paste;enzyme activity;koji making;flavor compounds
研究领域:
食品科学
·
微生物学
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DOI
PubMed
高影响因子
ANALYTICA CHIMICA ACTA
·
2022
·
IF 6.911
Shanshan Sun,Shujuan Wang,Shanshan Li,Liping Wei,Xiaohan Wang,Yizhou Wang,Bing Li,Yang Hu,Liangsheng Wang
Phytosterols exhibit a wide range of pharmacological activities and have no side-effects, which have attracted more and more attention. In this study, two pre-treatment methods (alkaline hydrolysis and acid-alkali hydrolysis) were performed in parallel for the first time to investigate the effects on phytosterol analysis. The aim is to develop an analytical method for phytosterols in pollen and anther wall of tree peony ( Paeonia ostii ‘Fengdan’) by gas chromatography-mass spectrometry. The result indicated that the contents of phytosterols in pollen (3390.02 mg/100 g DW) and anther wall (929.70 mg/100 g DW) of P. ostii ‘Fengdan’ were relatively high. Meanwhile, eleven phytosterols were identified, among which five phytosterols were first identified in tree peony pollen. Moreover, the effects of wall breaking and different developmental stages on phytosterol contents of pollen and anther wall of P. ostii ‘Fengdan’ were also discussed. The result showed that wall breaking was beneficial to sterol detection of pollen, but not necessary for anther wall. For the best harvest time, the stage of S2 had the highest content of phytosterols. In conclusion, this study successfully establishes an analytical method for phytosterols by gas chromatography-mass spectrometry, and lays a foundation for the development and utilization of pollen and anther wall of P. ostii ‘Fengdan’ in functional foods and pharmaceutical industry .
研究领域:
植物学
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药理学
·
分析化学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Yuan Zhao,Tianrong Zhang,Yuzhe Ning,Di Wang,Fan Li,Yupu Fan,Jiyun Yao,Guoyan Ren,Bin Zhang
Natural and potent tyrosinase inhibitors are in high demand in the food , cosmetic, and pharmaceutical industries. In this study, the hydrolysate was prepared from the peony ( Paeonia ostii ) seed meal proteins (PSMP) by Neutrase with high tyrosinase inhibitory activity. The peptide profile analysis exhibited that there were 594 peptides from 28 proteins, among which 39 peptides were predicted to have high bioactivity, good solubility, and non-toxicity, and were suitable for oral or topical administration by in silico analysis. Molecular docking demonstrated that 38 of the 39 peptides can be promising tyrosinase inhibitors as they had lower or the same binding energies as the tyrosinase inhibitor kojic acid. The interaction mechanism analysis for the top 3 potent peptides demonstrated that 5 out of 8 catalytic residues were involved in each interaction, in which hydrogen bonding was crucial for the peptide SFAPRFD, and both hydrogen bonding and hydrophobic interaction were important for peptides HYGR and SPGRLP. As demonstrated by in vitro test, these three peptides were potent tyrosinase inhibitors with IC 50 ranging from 0.95 to 1.58 mmol/L. Our findings highlight that PSMP can be a valuable source of natural tyrosinase inhibitory peptides for various industrial applications.
研究领域:
食品科学
·
化妆品科学
·
药理学
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产品关联
DOI
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2021
·Vol. 247
·期 10
·2591-2608
·
IF 2.998
Wu Yi,Li LinZhu,Yuan WeiQiong,Hu JianZhong,Lv ZhaoLin
Tree peony essential oil (EO) is a critical material for flavor and function in the industrial fields of perfume, medicine and food. To conduct an overall analysis of different varieties of tree peony EOs, the composition, aroma characteristics and antioxidant activity of ZiBan and FengDan EOs were analyzed by two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-TOF/MS) and the odor activity value (OAV). A total of 151 and 123 compounds were identified in ZiBan and FengDan EOs, respectively, in which ZiBan EO was characterized by alcohol, alkane and acid, and FengDan EO was represented by aldehyde, alcohol and terpene. Nevertheless, there were great differences in the content of coexisting substances in the two kinds of EOs. The aroma result indicated that the characteristic aroma and intensity of the two kinds of tree peony EOs were completely different; the aroma of ZiBan EO was mainly composed of fruity and floral aromas, whereas that of FengDan EO primarily consisted of fruity, fatty, grass and floral odors. The antioxidant activities of ZiBan EO was better than that of FengDan EO. The total antioxidant activities of ZiBan and FengDan EOs were found to be 0.020 mg Vc/mL EO and 0.003 mg Vc/mL EO, while the DPPH radical scavenging abilities of ZiBan and FengDan EOs were 24.77% and 21.60%, respectively.
研究领域:
植物化学
·
食品科学
·
香料科学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）