Hepatotoxicity and nephrotoxicity of saponin-enriched extract of Asparagus cochinchinensis in ICR mice

Proanthocyanidins delay the senescence of young asparagus stems by regulating antioxidant capacity and synthesis of phytochemicals

Asparagus, characterized by its high metabolic rate, is susceptible to quality degradation. Proanthocyanidins have antioxidant, antibacterial, antiviral, and other biological functions and can inhibit the production of reactive oxygen species in plants. To enhance the shelf life of asparagus, we investigated the impact of various concentrations of proanthocyanidins on its cold storage and preservation. The findings revealed that proanthocyanidins effectively mitigated water loss, delayed chlorophyll degradation, and prevented firmness decline. Furthermore, they enhanced the activity of antioxidant enzymes (superoxide dismutase, catalase, peroxidase, and polyphenol oxidase), bolstered DPPH free radical scavenging ability, and increased the levels of total phenol, total flavone, rutin, oligomeric procyanidins, proline, and soluble protein. Moreover, proanthocyanidins promoted the accumulation of vitamin C, amino acids, total saponins, and lignin in the later storage stage, contributing to increased mechanical tissue thickness. These results suggest that proanthocyanidins play a crucial role in retarding the deterioration of asparagus quality during storage by affecting the antioxidant capacity and phytochemical (polyphenol,amino acid, total saponin, and lignin) synthesis in asparagus.

Asparagus cochinchinensis: A review of its botany, traditional uses, phytochemistry, pharmacology, and applications

Asparagus cochinchinensis (Lour.) Merr. (A. cochinchinensis) is a traditional herbal medicine that is used to treat constipation, fever, pneumonia, stomachache, tracheitis, rhinitis, cataract, acne, urticaria. More than 90 compounds have been identified from different structural types in A. cochinchinensis, including steroidal saponins, C21-steroides, lignans, polysaccharides, amino acids, etc. These bioactive ingredients make A. cochinchinensis remarkable for its pharmacological effects on anti-asthma, anti-inflammatory, anti-oxidation, anti-tumor, improving Alzheimer’s disease, neuroprotection, gut health-promoting and so on. Moreover, A. cochinchinensis also plays an important role in food, health product, cosmetic, and other fields. This review focused on the research publications of A. cochinchinensis and aimed to summarize the advances in the botany, traditional uses, phytochemistry, pharmacology, and applications which will provide reference for the further studies and applications of A. cochinchinensis.

Furostanol Saponins from Asparagus cochinchinensis and Their Cytotoxicity

Phytochemical investigation on the roots of Asparagus cochinchinensis led to the isolation of one new furostanol saponin, named 26-O-β-D-glucopyranosyl-22α-hydroxyl-(25R)-Δ5(6)-furost-3β,26-diol-3-O-α-L-rhamnopyranosyl-(1 → 2)-[β-D-glucopyranosyl-(1 → 4)-α-L-rhamnopyranosyl-(1 → 4)]-β-D-glucopyranoside (1), along with three known congeners (2‒4). The structure of new saponin was elucidated via comprehensive inspection of its HRMS and NMR spectral data as well as chemical technology, whereas those of known ones were identified by comparison of their NMR and MS spectral data with those reported in literatures. All isolated saponins were evaluated for their cytotoxic effects on two human liver (MHCC97H) and lung adenocarcinoma (H1299) cancer cells in vitro. Among them, both 1 and 2 showed significant cytotoxicity against above mentioned cell lines. Further studies revealed that these two saponins could significantly inhibit their proliferation of MHCC97H and H1299 cells.

Improving the bioactive ingredients and functions of asparagus from efficient to emerging processing technologies: A review

Historically, asparagus is a vegetable with abundant phytochemicals (polyphenols, saponins, asparagusic acid, and alkaloids) and crucial bioactivities (neuroprotective, antianxiety, antityrosinase, antioxidant, antibacterial, and antiasthma effects). Numerous investigations indicated that processing technologies have a significant influence on the physicochemical, functional, and microstructural characteristics of asparagus. This review presents an updated overview of novel applications of processing technologies, including ultrasound treatments (in terms of extraction, purification, and preservation), heating treatments (hydrothermal treatments, thermal treatments, and combination heating treatments), high-pressure processing, representative shelf-life extension technologies, and green extraction technologies. These physical technologies enhance the yields of bioactive substances, bioactivities and product quality. In addition, utilizing the novel technologies (ohmic heating, cold plasma, pulsed electric fields, membrane processing) and conventional technologies with novel effects to fully develop the potential of asparagus should also be taken into consideration in the future.