Guangdong Academy of Agricultural Sciences, Sericultural & Agri-Food Research Institute, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
Guangdong Academy of Agricultural Sciences, Sericultural & Agri-Food Research Institute, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
Food Chem. 2025 Feb 1;464(Pt 1):141534. doi: 10.1016/j.foodchem.2024.141534. Epub 2024 Oct 4.
6,7-dihydroxy-2,4-dimethoxyphenanthrene (PC4), isolated and identified from Chinese yam, was one of the important characteristic active ingredients. The present study established simulated gastrointestinal digestion and caco-2 intestinal epithelial models to investigate the digestive and metabolic characteristics of PC4. The results indicated that PC4 was mainly digested and metabolized in the intestine, with a digestion rate of 94 %, producing active characteristic metabolites including 2,6-dimethoxy-4-phenanthrenol (MC1) and 1-methoxyphenanthrene (MC2). Molecular docking indicated that the COX-2 enzyme inhibitory activity of MC1 might be superior to that of the prototype PC4. During 24 h co-incubation of PC4 with caco-2 monolayer epithelial, the signal pathway related to lipid decomposition was up-regulated within 0-12 h, while the diabetes complications AGE-RAGE was inhibited just in 0-6 h period significantly. The research database provided scientific basis for the digestion and metabolism of PC4, and laid theoretical foundation for the scientific development of Chinese yam functional foods.
6,7-二羟基-2,4-二甲氧基菲(PC4)是从山药中分离鉴定得到的重要特征活性成分之一。本研究建立了模拟胃肠消化和 Caco-2 肠上皮细胞模型,以研究 PC4 的消化和代谢特征。结果表明,PC4 主要在肠道中被消化和代谢,消化率为 94%,产生了包括 2,6-二甲氧基-4-菲酚(MC1)和 1-甲氧基菲(MC2)在内的具有活性的特征代谢产物。分子对接表明,MC1 的 COX-2 酶抑制活性可能优于原型 PC4。在 PC4 与 Caco-2 单层上皮细胞共孵育 24 小时期间,与脂质分解相关的信号通路在 0-12 小时内被上调,而糖尿病并发症 AGE-RAGE 仅在 0-6 小时内显著受到抑制。该研究数据库为 PC4 的消化和代谢提供了科学依据,为山药功能性食品的科学开发奠定了理论基础。