PLANTA MEDICA
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2022
·Vol. 88
·期 13
·1190-1198
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IF 3.007
Li-Juan Lang,Min Wang,Chang Lei,Yi Shen,Qi-Jie Zhu,Hong-Mei Diao,Hao Chen,Lei Shen,Xiang Dong,Bei Jiang,Chao-Jiang Xiao
Phloridzin is a lead compound of the prestigious antidiabetic gliflozins. The present study found that phloridzin highly accumulated in Malus rockii Rehder. The content of phloridzin in M. rockii was the highest among wild plants, with the percentage of 15.54% in the dry leaves. The structure of phloridzin was revised by proton exchange experiments and extensive 2D NMR spectra. Phloridzin exhibited significant hypolipidemic activity in golden Syrian hamsters maybe by increasing the expression of CYP7A1, at the doses of 50 mg/kg and 200 mg/kg. The total performance of anti-hyperlipidemic effect of phloridzin may be superior to that of lovastatin, though lovastatin was more active than phloridzin. In addition, phloridzin exhibited moderate antimalarial activity with inhibition ratio of 31.3 ± 10.9% at a dose of 25 mg/kg/day, and showed moderate analgesic activity with 28.0% inhibition at a dose of 50 mg/kg.
研究领域:
药理学
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植物学
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生物化学
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药物化学
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DOI
PubMed
高影响因子
Natural Products and Bioprospecting
·
2026
·Vol. 16
·期 1
·68
·
IF 5.8
Yang Jing,Kang Chongxin,Xiao Chulei,Zhang Yusi,Mai Yihong,Huang Yinghong,Zhan Yi,Liu Hetong,Wang Xian
Naringin and phloridzin are structurally similar flavonoids with anti-inflammatory, antioxidant, and antimicrobial properties, showing considerable potential as natural therapeutic agents. This study demonstrated that naringin and phloridzin exert anti-inflammatory effects and preserve normal intestinal function in UC mice. This protective effect is mediated by inhibition of the NF-κB signalling pathway. To investigate metabolic differences, we employed UPLC-MS/MS-based widely targeted metabolomics alongside targeted analyses of tryptophan (Trp) and short-chain fatty acids (SCFAs). Comparative analysis of metabolic profiles, differential metabolites, and associated pathways revealed regulatory effects on Trp and SCFAs. However, naringin demonstrated superior regulation of Trp metabolism and SCFA levels compared to phloridzin, resulting in more pronounced improvement of gut homeostasis. These findings elucidate the metabolic mechanisms underlying both flavonoid treatments and underscore their potential as complementary therapies for UC. Graphical abstract Naringin and phloridzin exert protective effects against DSS-induced ulcerative colitis by modulating tryptophan metabolism and suppressing inflammation through inhibition of the NF-κB signaling pathway
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DOI
PubMed
高影响因子
CHEMICAL PAPERS
·
2014
·Vol. 68
·期 11
·1521-1531
·
IF 1.193
Wang Qian-Wen,Liu Jia-Jia,Liu Xiong,Zha Hong-Wei,Ren Na
A high-efficient purification method of flavonoids from Lithocarpus polystachyus Rehd leaves is reported. Two adsorbents functionalized with glucosamine (GA) and β -cyclodextrin ( β -CD) were synthesized and characterized by the Fourier transform infrared (FTIR) spectra. Also, adsorption properties and purification effect of flavonoids on different adsorbents were investigated. Two typical commercial adsorbents, AB-8 and D101, were employed as the reference materials. The adsorption capacity was enhanced remarkably by the introduction of GA and β -CD groups to the adsorbents. Moreover, the isotherms were well fitted by the Freundlich model. After a one-step column chromatographic separation, the purity of phloridzin increased significantly from 14.65 % to 79.48 % for PS-CD, to 66.56 % for PS-GA, 44.68 % for D101, and to 52.84 % for AB-8. This study provides a novel alternative matrix for the purification of phloridzin from Lithocarpus polystachyus Rehd leaves extracts.
研究领域:
植物化学
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天然产物分离纯化
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DOI
高影响因子
FOOD HYDROCOLLOIDS
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2022
·
IF 11.504
Jiaqi Li,Sheng Geng,Shiyu Zhen,Xiaofan Lv,Benguo Liu
Whey protein isolate (WPI) is an important food supplement and natural surfactant. Emulsion systems based on WPI and WPI–polyphenol complex have been the focus of food delivery research. However, these emulsions are pH-sensitive, which limits their application. In this study, an emulsion stabilized by the WPI–phloridzin (PHL)–sodium alginate (SA) ternary complex was constructed for the first time, and its physicochemical properties were characterized. The results indicated that at pH 5.0, the ternary complex possessed higher stability than the WPI–PHL complex. Moreover, the ternary complex significantly enhanced the ABTS radical scavenging ability of PHL at pH 5.0. The emulsion stability increased with increasing SA proportion in the complex. The antioxidant activity and β-carotene retention capacity of the emulsion were also positively correlated with SA concentration. The results suggest that the emulsion stabilized by the WPI–PHL–SA ternary complex is a promising food delivery system.
研究领域:
食品科学
·
化学
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DOI
高影响因子
危险品化学品经营许可证（带存储）