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Zhou J, Yao N, Wang S, An D, Cao K, Wei J, Li N, Zhao D, Wang L, Chen X, Lu Y. Fructus Gardeniae-induced gastrointestinal injury was associated with the inflammatory response mediated by the disturbance of vitamin B6, phenylalanine, arachidonic acid, taurine and hypotaurine metabolism. J Ethnopharmacol 2019; 235:47-55. [PMID: 30735766 DOI: 10.1016/j.jep.2019.01.041] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 12/17/2018] [Accepted: 01/17/2019] [Indexed: 06/09/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Fructus Gardenia (FG) is a widely used bitter and cold herb for clearing heat and detoxicating. Currently, toxicity of FG and its relative formula has been reported in many clinical and animal studies. However, no systematic research has been carried out on FG-related gastrointestinal (GI) injury which has been emphasized in China since the Ming Dynasty. AIM OF THE STUDY The purpose of this article is to investigate whether FG could damage GI and explore the mechanisms involved. MATERIAL AND METHODS FG was given to male mice by 7-day intragastric administration at average doses of 0.90 g (L group), 1.50 g (M group), and 3.00 g (H group) crude drug/kg FG. Comprehensive understanding of changes in weight, diarrhea degree, stool routine, histomorphology and inflammatory factors of stomach, small intestine, and colon for evaluating the effect of different doses of FG on GI injury. Moreover, metabolomics-based mechanisms exploration of FG on GI injury was carried out via HPLC-Q-TOF/MS analysis on mice urine. RESULTS High dose FG caused GI injury with serious diarrhea, decreased weight, abnormal stool routine, sever alteration in histomorphology of small intestine and colon (mild change in stomach), and significant change in inflammatory factors. The results of metabolomics suggested that 55 endogenous metabolites dispersed in 21 significantly altered metabolic pathways in 3.00 g/kg crude FG treated mice. The hub metabolites of GI injury were mainly related with vitamin B6 metabolism, phenylalanine metabolism, arachidonic acid metabolism, and taurine and hypotaurine metabolism via correlated network analysis. CONCLUSION FG affected the normal functions of GI via the regulating a variety of metabolic pathways to an abnormal state, and our results provided a research paradigm for the GI-injury of the relative bitter and cold traditional Chinese medicines.
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Affiliation(s)
- Jing Zhou
- School of Basic Medicine and Clinical Pharmacy, China Pharmaceutical University, Longmian Avenue No. 639, 211198 Nanjing, Jiangsu province, China; Nanjing University of Chinese Medicine, Department of Pharmaceutical Analysis and Metabolomics, Affiliated Hospital of Integrated Traditional Chinese and Western Medicine, Hongshan Road Shizi Street No. 100, 210028 Nanjing, Jiangsu province, China
| | - Nan Yao
- Nanjing University of Chinese Medicine, Department of Pharmaceutical Analysis and Metabolomics, Affiliated Hospital of Integrated Traditional Chinese and Western Medicine, Hongshan Road Shizi Street No. 100, 210028 Nanjing, Jiangsu province, China
| | - Shuxia Wang
- Nanjing University of Chinese Medicine, Department of Pharmaceutical Analysis and Metabolomics, Affiliated Hospital of Integrated Traditional Chinese and Western Medicine, Hongshan Road Shizi Street No. 100, 210028 Nanjing, Jiangsu province, China
| | - Dongchen An
- School of Basic Medicine and Clinical Pharmacy, China Pharmaceutical University, Longmian Avenue No. 639, 211198 Nanjing, Jiangsu province, China
| | - Kangna Cao
- School of Basic Medicine and Clinical Pharmacy, China Pharmaceutical University, Longmian Avenue No. 639, 211198 Nanjing, Jiangsu province, China
| | - Jiali Wei
- School of Basic Medicine and Clinical Pharmacy, China Pharmaceutical University, Longmian Avenue No. 639, 211198 Nanjing, Jiangsu province, China
| | - Ning Li
- School of Basic Medicine and Clinical Pharmacy, China Pharmaceutical University, Longmian Avenue No. 639, 211198 Nanjing, Jiangsu province, China
| | - Di Zhao
- School of Basic Medicine and Clinical Pharmacy, China Pharmaceutical University, Longmian Avenue No. 639, 211198 Nanjing, Jiangsu province, China
| | - Lirui Wang
- School of Basic Medicine and Clinical Pharmacy, China Pharmaceutical University, Longmian Avenue No. 639, 211198 Nanjing, Jiangsu province, China.
| | - Xijing Chen
- School of Basic Medicine and Clinical Pharmacy, China Pharmaceutical University, Longmian Avenue No. 639, 211198 Nanjing, Jiangsu province, China.
| | - Yang Lu
- School of Basic Medicine and Clinical Pharmacy, China Pharmaceutical University, Longmian Avenue No. 639, 211198 Nanjing, Jiangsu province, China.
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Sawicki T, Wiczkowski W. The effects of boiling and fermentation on betalain profiles and antioxidant capacities of red beetroot products. Food Chem 2018; 259:292-303. [PMID: 29680057 DOI: 10.1016/j.foodchem.2018.03.143] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 03/05/2018] [Accepted: 03/30/2018] [Indexed: 10/17/2022]
Abstract
The aim of study was investigation the impact of boiling and spontaneous fermentation on profile and content of betalains and antioxidant capacity of red beetroot. Betalains were analyzed by micro-HPLC-TOF-MS/MS method, while antioxidant capacity by three in vitro assays. Red beet products were abounded in betalains, with betanin, isobetanin, betanidin and vulgaxanthin I predominating among twenty two pigments identified. Boiling and fermentation of red beet reduced the content of betalains by 51-61% and 61-88%, respectively, however, this decline was limited when the peel was present. Microbial activity and softening of the matrix induced by the fermentation process led to the release of betalains responsible for strong antioxidant capacity of the juice formed. Generally, the treatment applied maintained and/or lowered antioxidant capacity of red beet materials obtained. Our findings indicate that red beet-derived products are valuable source of betalains, with their profile, content and antioxidant capacity being modulated by processes applied.
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Affiliation(s)
- Tomasz Sawicki
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Tuwima 10, 10-748 Olsztyn, Poland
| | - Wiesław Wiczkowski
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Tuwima 10, 10-748 Olsztyn, Poland.
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