Li Maoru, Xie Guoyong, Ding Yadong, Ma Ji, Liu Qiuyan, Wang Yuqin, Peng Zan, Sun Jianbo, Shang Jing
Jiangsu Key Laboratory of TCM Evaluation and Translation Research, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 211198, China.
Department of Resources Science of Traditional Chinese Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 211198, China.
Foods. 2023 Feb 20;12(4):901. doi: 10.3390/foods12040901.
Boiss. et Huet (CG) and L. (CI) are widely used as the main raw material of functional food with hepatoprotective and hypoglycemic effects. Due to the lack of comparison on the chemical ingredients and efficacy, they were often used imprecisely and interchangeably. It is necessary to distinguish between them. With the plant metabolomics based on high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (HPLC-QTOF-MS) and multivariate chemometric techniques, the chemical ingredients were characterized and 59 compounds between CG and CI were classified. As for antioxidative and hypoglycemic activities in vitro, CI extraction exhibited better antioxidant activity than CG, while CG extraction showed stronger hypoglycemic activity. Furthermore, a bivariate correlation between the chemical composition and efficacy of the extract was also analyzed, and three differentially strong correlation components between CI and CG were prepared, and the antioxidative and hypoglycemic efficacies were compared in vivo and different active phenotypes were obtained. Finally, we revealed chemical and biological differences between CG and CI, providing a basis for achieving better quality control and developing more effective functional foods.
博伊斯和于埃（CG）以及L.（CI）被广泛用作具有保肝和降血糖作用的功能性食品的主要原料。由于缺乏对化学成分和功效的比较，它们经常被不精确地且可互换地使用。有必要对它们进行区分。基于高效液相色谱-四极杆飞行时间质谱联用（HPLC-QTOF-MS）的植物代谢组学和多元化学计量技术，对化学成分进行了表征，并对CG和CI之间的59种化合物进行了分类。至于体外抗氧化和降血糖活性，CI提取物表现出比CG更好的抗氧化活性，而CG提取物表现出更强的降血糖活性。此外，还分析了提取物化学成分与功效之间的双变量相关性，制备了CI和CG之间三种差异强相关成分，并在体内比较了抗氧化和降血糖功效，获得了不同的活性表型。最后，我们揭示了CG和CI之间的化学和生物学差异，为实现更好的质量控制和开发更有效的功能性食品提供了依据。
