Chemical profile and in vitro gut microbiota modulatory, anti-inflammatory and free radical scavenging properties of chrysanthemum morifolium cv. Fubaiju

Yanfang Li; Yiming Hao; Boyan Gao; Ping Geng; Haiqiu Huang; Lu Yu; Uyory Choe; Jie Liu; Jianghao Sun; Pei Chen; Thomas T.Y. Wang; Liangli (Lucy) Yu

Journal of Functional Foods (Jul 2019)

Chemical profile and in vitro gut microbiota modulatory, anti-inflammatory and free radical scavenging properties of chrysanthemum morifolium cv. Fubaiju

Yanfang Li,
Yiming Hao,
Boyan Gao,
Ping Geng,
Haiqiu Huang,
Lu Yu,
Uyory Choe,
Jie Liu,
Jianghao Sun,
Pei Chen,
Thomas T.Y. Wang,
Liangli (Lucy) Yu

Affiliations

Yanfang Li: Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States
Yiming Hao: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
Boyan Gao: Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Corresponding authors.
Ping Geng: Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD 20705, United States
Haiqiu Huang: Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States; Diet, Genomics, and Immunology Laboratory, Agricultural Research Service (ARS), USDA, Beltsville, MD 20705, United States
Lu Yu: Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States; Diet, Genomics, and Immunology Laboratory, Agricultural Research Service (ARS), USDA, Beltsville, MD 20705, United States
Uyory Choe: Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States; Diet, Genomics, and Immunology Laboratory, Agricultural Research Service (ARS), USDA, Beltsville, MD 20705, United States
Jie Liu: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
Jianghao Sun: Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD 20705, United States
Pei Chen: Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD 20705, United States
Thomas T.Y. Wang: Diet, Genomics, and Immunology Laboratory, Agricultural Research Service (ARS), USDA, Beltsville, MD 20705, United States
Liangli (Lucy) Yu: Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States; Corresponding authors.

Journal volume & issue: Vol. 58
pp. 114 – 122

Abstract

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Hot-water and ethanol extracts of Chrysanthemum morifolium cv. Fubaiju were investigated for their chemical compositions, effects on gut microbiota, anti-inflammatory, and free radical scavenging capacities. UPLC-IMS-QTOF-MS analysis detected tuberonic acid glucoside and tasumatrol B in the Fubaiju for the first time. The hot-water extract had greater anti-inflammation and free radical scavenging activities than its counterpart ethanol extract under the experimental conditions. The total phenolic content, relative ABTS·+, DPPH· and oxygen radical scavenging capacities of the hot-water extract were 33.48 mg gallic acid equivalents/g, and 121.57, 110.11 and 1638.99 µmol Trolox equivalents/g, respectively. In addition, the hot-water extract enhanced the abundance of Bacteroidetes, Firmicutes, Bifidobacteria and Precotella, suggesting that drinking chrysanthemum tea may modulate gut microbiota. The results from this research could be used to improve the production and consumption of C. morifolium cv. Fubaiju as a functional food ingredient and promote local agricultural economics.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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