Deng Ai-Ping, Zhang Yue, Wang Yi-Han, Zhao Jia-Chen, Qian Jin-Xiu, Kang Li-Ping, Nan Tie-Gui, Zhan Zhi-Lai
State Key Laboratory Breeding Base of Dao-di Herbs, National Resource Center for Chinese Materia Medica,China Academy of Chinese Medical Sciences Beijing 100700, China College of Pharmacy, Hubei University of Chinese Medicine Wuhan 430065, China.
State Key Laboratory Breeding Base of Dao-di Herbs, National Resource Center for Chinese Materia Medica,China Academy of Chinese Medical Sciences Beijing 100700, China.
Zhongguo Zhong Yao Za Zhi. 2023 Apr;48(8):2160-2185. doi: 10.19540/j.cnki.cjcmm.20230114.102.
Starting with the relationship between mulberry leaves and silkworm droppings as food and metabolites, this study systematically compared the chemical components, screened out differential components, and quantitatively analyzed the main differential components based on ultra-high performance liquid chromatography with quadrupole time-of-flight mass spectrometry(UPLC-Q-TOF-MS) and UPLC-Q-TRAP-MS combined with principal component analysis(PCA) and orthogonal partial least squares-discriminant analysis(OPLS-DA). Moreover, the in vitro enzymatic transformation of the representative differential components was studied. The results showed that(1) 95 components were identified from mulberry leaves and silkworm droppings, among which 27 components only exist in mulberry leaves and 8 components in silkworm droppings. The main differential components were flavonoid glycosides and chlorogenic acids.(2) Nineteen components with significant difference were quantitatively analyzed, and the components with significant differences and high content were neochlorogenic acid, chlorogenic acid, and rutin.(3) The crude protease in the mid-gut of silkworm significantly metabolized neochlorogenic acid and chlorogenic acid, which may be an important reason for the efficacy change in mulberry leaves and silkworm droppings. This study lays a scientific foundation for the development, utilization, and quality control of mulberry leaves and silkworm droppings. It provides references for clarifying the possible material basis and mechanism of the pungent-cool and dispersing nature of mulberry leaves transforming into the pungent-warm and dampness-resolving nature of silkworm droppings, and offers a new idea for the study of nature-effect transformation mechanism of traditional Chinese medicine.
本研究从桑叶与蚕沙作为食物与代谢产物的关系入手，系统比较了二者的化学成分，筛选出差异成分，并基于超高效液相色谱-四极杆飞行时间质谱联用仪（UPLC-Q-TOF-MS）和超高效液相色谱-三重四极杆质谱联用仪（UPLC-Q-TRAP-MS）结合主成分分析（PCA）和正交偏最小二乘法判别分析（OPLS-DA）对主要差异成分进行了定量分析。此外，还研究了代表性差异成分的体外酶促转化。结果表明：（1）从桑叶和蚕沙中鉴定出95种成分，其中27种成分仅存在于桑叶中，8种成分仅存在于蚕沙中。主要差异成分为黄酮苷和绿原酸。（2）对19种有显著差异的成分进行了定量分析，差异显著且含量较高的成分是新绿原酸、绿原酸和芦丁。（3）家蚕中肠中的粗蛋白酶能显著代谢新绿原酸和绿原酸，这可能是桑叶和蚕沙药效变化的重要原因。本研究为桑叶和蚕沙的开发利用及质量控制奠定了科学基础。为阐明桑叶由辛凉发散之性转化为蚕沙辛温化湿之性的可能物质基础及作用机制提供了参考，为中药性味效应转化机制的研究提供了新思路。
