The influences of extraction methods on the chemical constituents of Lyonia ovalifolia (wall.) Drude and intracellular protective effects based on metabolomics analysis

Lyonia ovalifolia (Wall.) Drude (LO) is mainly distributed in China with health benefits. In this study, LO buds (LOB) were extracted by ultrasonic extraction (UE) with or without ultra-high-pressure (UHP-UE), microwave (MW-UE), subcritical (SC-UE) techniques. The metabolomic result showed that a to...

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Veröffentlicht in:Food chemistry 2024-10, Vol.456, p.140031, Article 140031
Hauptverfasser: Li, Chunyan, Li, Mengcheng, Zhao, Zhenhao, Khan, Afsar, Zhao, Tianrui, Liu, Yaping, Wang, Zhengxuan, Cheng, Guiguang
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Sprache:eng
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Zusammenfassung:Lyonia ovalifolia (Wall.) Drude (LO) is mainly distributed in China with health benefits. In this study, LO buds (LOB) were extracted by ultrasonic extraction (UE) with or without ultra-high-pressure (UHP-UE), microwave (MW-UE), subcritical (SC-UE) techniques. The metabolomic result showed that a total of 960 chemical compounds and 117 differential compounds were identified from LOB extracts. The UHP-UE extract was rich in total polyphenol and flavonoid contents, followed by MW-UE, UE and SC-UE extracts, respectively. All LOB extracts increased superoxide dismutase (SOD) and catalase (CAT) activities, and glutathione (GSH) content, decreased reactive oxygen species (ROS) accumulation, levels of interleukin-6 (IL-6), interleukin-1β (IL-1β), tumor necrosis factor -α (TNF-α), and nitric oxide (NO), and alleviated apoptosis in cells. The cellular protective effect was UHP-UE > MW-UE > UE > SC-UE. This study revealed that higher pressure and lower temperature may be key factors for increasing bioactivities of LOB extracts. [Display omitted] •The chemical compounds of LOB were analyzed by metabolomics.•Extraction methods affected the extraction yield and chemical compounds of LOB.•UHP-UE extraction had the highest extraction yield and bioactivities.•The higher pressure and lower temperature may be the key factors for increasing extraction yield.
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2024.140031