Influence of heat processing on the anti-inflammatory activity of fresh Smilax glabra based on PDE4 inhibition

Youjiao Wu; Lili He; Yi Yang; Zhigang Yan; Zhifeng Zhang; Xiaojun Yao; Pei Luo

Food Chemistry: X (Oct 2022)

Influence of heat processing on the anti-inflammatory activity of fresh Smilax glabra based on PDE4 inhibition

Youjiao Wu,
Lili He,
Yi Yang,
Zhigang Yan,
Zhifeng Zhang,
Xiaojun Yao,
Pei Luo

Affiliations

Youjiao Wu: State Key Laboratories for Quality Research in Chinese Medicines, Faculty of Chinese Medicine, Macau University of Science and Technology, Macau 853, China
Lili He: State Key Laboratories for Quality Research in Chinese Medicines, Faculty of Chinese Medicine, Macau University of Science and Technology, Macau 853, China; National Engineering Institute for the Research and Development of Endangered Medicinal Resources in Southwest China, Guangxi Botanical Garden of Medicinal Plants, Nanning 530023, Guangxi Province, China
Yi Yang: State Key Laboratories for Quality Research in Chinese Medicines, Faculty of Chinese Medicine, Macau University of Science and Technology, Macau 853, China
Zhigang Yan: National Engineering Institute for the Research and Development of Endangered Medicinal Resources in Southwest China, Guangxi Botanical Garden of Medicinal Plants, Nanning 530023, Guangxi Province, China
Zhifeng Zhang: State Key Laboratories for Quality Research in Chinese Medicines, Faculty of Chinese Medicine, Macau University of Science and Technology, Macau 853, China; Institute of Qinghai-Tibetan Plateau, Southwest Minzu University, Chengdu 610041, Sichuan Province, China
Xiaojun Yao: State Key Laboratories for Quality Research in Chinese Medicines, Faculty of Chinese Medicine, Macau University of Science and Technology, Macau 853, China
Pei Luo: State Key Laboratories for Quality Research in Chinese Medicines, Faculty of Chinese Medicine, Macau University of Science and Technology, Macau 853, China; Corresponding author.

Journal volume & issue: Vol. 15
p. 100425

Abstract

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Smilax glabra Roxb. (SG) is widely used as functional food with various beneficial effects. Fresh SG without processing has been eaten directly for anti-inflammation from ancient China, while the underlying mechanism remains underexplored. This study aims to investigate the anti-inflammatory activity of fresh SG by using metabolites profiles, affinity ultrafiltration mass spectrometry, PDE4 enzyme inhibition assay, and in silico analysis. Encouragingly, fresh SG showed promising anti-inflammatory effect with IC50 value (0.009 μg/μL) on PDE4 was about 12 times higher than that of processed SG (0.110 μg/μL). Astilbin was identified as the main bioactive compound of fresh SG responsible for PDE4 inhibitory activity. We found that heat processing strongly affected astilbin isomerization, leading to significant changes in contents and PDE4 inhibitory activities of four astilbin isomers, resulting in decreased anti-inflammatory activity of fresh SG. This finding will provide theoretical basis for systematic research and food/nutraceutical applications of fresh Smilax glabra in the future.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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