Li Ren, Yang Jing-jing, Shi Yin-xian, Zhao Min, Ji Kai-long, Zhang Ping, Xu You-kai, Hu Hua-bin
Key Laboratory of Tropical Plant Resources and Sustainable Use, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Menglun, Mengla, Yunnan 666303, PR China; University of Chinese Academy of Sciences, Beijing 100049, PR China.
Key Laboratory of Tropical Plant Resources and Sustainable Use, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Menglun, Mengla, Yunnan 666303, PR China.
J Ethnopharmacol. 2014 Dec 2;158 Pt A:43-8. doi: 10.1016/j.jep.2014.10.006. Epub 2014 Oct 16.
Maqian (Zanthoxylum myriacanthum var. pubescens Huang) is widely consumed as an indigenous remedy for digestive disorders, detoxification, detumescence and analgesia by the ethnic groups in Xishuangbanna, SW China. A related species, Huajiao (Zanthoxylum schinifolium Sieb. et Zucc.), has similar uses in traditional Chinese medicine. We aimed to scientifically validate the traditional uses by investigating and comparing the chemical composition, antimicrobial and anti-inflammatory activities of the essential oils of Maqian and Huajiao.
Essential oils were collected from the fruits of Maqian and Huajiao by simultaneous distillation extraction and identified by gas chromatography-mass spectrometry (GC-MS) analysis. To assess antimicrobial activity, the minimum inhibitory and bactericidal concentrations (MIC and MBC) against 7 microbial strains, including 5 food-borne pathogens, were evaluated by serial dilution with a standardized microdilution broth methodology. For anti-inflammatory activity, the cell viability and nitric oxide (NO) production were determined on lipopolysaccharide (LPS)-stimulated RAW 264.7 cells by MTS assay and the Griess reagent system, respectively.
The essential oil from Maqian is rich in limonene (67.06%) and has strong antimicrobial activity against the tested pathogens and spoilage organisms, with MIC ranging from 64 to1024µg/ml and MBC ranging from 64 to 2048µg/ml. It also showed anti-inflammatory activity by significantly inhibiting nitric oxide (NO) production induced by LPS in RAW 264.7 cells at 0.04‰ without effects on cell viability. Furthermore, it showed relatively stronger antimicrobial and anti-inflammatory activities than the essential oil from Huajiao.
Our findings not only justify the use of Maqian as an indigenous remedy for digestive disorders, detoxification, detumescence and analgesia, but also suggest that it could be promoted as a preferred substitute for Huajiao.
麻钱(毛叶花椒变种,黄皮花椒)在中国西南部西双版纳的少数民族中被广泛用作治疗消化系统疾病、解毒、消肿和止痛的本土药物。一种相关物种,花椒(竹叶花椒),在传统中药中有类似用途。我们旨在通过研究和比较麻钱和花椒精油的化学成分、抗菌和抗炎活性,科学验证其传统用途。
采用同时蒸馏萃取法从麻钱和花椒的果实中提取精油,并通过气相色谱 - 质谱联用(GC - MS)分析进行鉴定。为评估抗菌活性,采用标准化微量稀释肉汤法通过系列稀释评估对7种微生物菌株(包括5种食源性病原体)的最低抑菌浓度和杀菌浓度(MIC和MBC)。对于抗炎活性,分别通过MTS法和格里斯试剂系统在脂多糖(LPS)刺激的RAW 264.7细胞上测定细胞活力和一氧化氮(NO)产生。
麻钱精油富含柠檬烯(67.06%),对测试的病原体和腐败微生物具有较强的抗菌活性,MIC范围为64至1024μg/ml,MBC范围为64至2048μg/ml。它还通过在0.04‰浓度下显著抑制LPS诱导的RAW 264.7细胞中一氧化氮(NO)的产生而表现出抗炎活性,且对细胞活力无影响。此外,它比花椒精油表现出相对更强的抗菌和抗炎活性。
我们的研究结果不仅证明了麻钱作为治疗消化系统疾病、解毒、消肿和止痛的本土药物的用途,还表明它可以作为花椒的首选替代品加以推广。