Modern Research Center for Traditional Chinese Medicine, the Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, No. 92, Wucheng Road, Taiyuan 030006, Shanxi, P. R. China.
Food Funct. 2023 Aug 14;14(16):7478-7488. doi: 10.1039/d3fo01797d.
Asparagus is a perennial herb and is widely used as food and medicine in China. In this study, untargeted metabolomics analysis was applied to compare the chemical differences between the edible and inedible parts of asparagus, as well as the inedible parts of white and green asparagus. A total of 342 compounds were identified in the asparagus extracts, and 24 steroid saponins, 31 oxylipins and 36 LysoGPLs were identified for the first time in asparagus. Metabolomics analysis showed that the inedible part of white asparagus is rich in steroidal saponins, oxylipins and alkaloids, while the inedible part of green asparagus is rich in flavonoids, phenolic acids, LysoGPLs and amino acids. The inedible part of white asparagus showed significantly higher inhibitory effects on breast cancer 4T-1 cells than that of green asparagus. Network pharmacology analysis and molecular docking showed that the biological difference is related to higher levels of steroidal saponins and oxylipins in the inedible part of white asparagus. This study is useful for the wasted resource utilization of inedible parts of asparagus.
芦笋是一种多年生草本植物，在中国被广泛用作食物和药物。本研究采用非靶向代谢组学分析方法，比较了芦笋可食用部分和不可食用部分，以及白芦笋和绿芦笋不可食用部分的化学成分差异。在芦笋提取物中鉴定出 342 种化合物，首次在芦笋中鉴定出 24 种甾体皂苷、31 种氧化脂和 36 种 LysoGPLs。代谢组学分析表明，白芦笋不可食用部分富含甾体皂苷、氧化脂和生物碱，而绿芦笋不可食用部分富含类黄酮、酚酸、LysoGPLs 和氨基酸。白芦笋不可食用部分对乳腺癌 4T-1 细胞的抑制作用明显高于绿芦笋不可食用部分。网络药理学分析和分子对接表明，生物差异与白芦笋不可食用部分中甾体皂苷和氧化脂水平较高有关。本研究有助于芦笋不可食用部分的废物资源利用。
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