摘要
Accidentally,we found that the shoots of Polygonum cuspidatum(SPC)have been consumed for centuries as a traditional vegetable in the Shennongjia region of China.Local residents believe that SPC has biological effects such as antibacterial,anti-aging,and antioxidant.To provide scientific support for the use of SPC as a functional food,SPC was evaluated in terms of safety,chemical composition,and antioxidant activity both in vivo and in vitro.In the first,SPC exhibited no adverse cytotoxic effects or acute toxicity in mice.Then the chemical composition of SPC was determined by ultrahigh performance liquid chromatography–electrospray ionization–quadrupole time of flight tandem mass spectrometry(UHPLC-ESI-QTOF-MS/MS).Twenty-two compounds were identified from the SPC extracts,including phenolic,flavonoid,stilbene,and anthra-quinone.Finally,an acute ethanol-induced oxidative stress model in mice showed hepatoprotective effects.In brief,our study indicated that SPC is a safe,multifunctional food with antioxidant and hepatoprotective activities.Importantly,the consumption of SPC as a functional food provides a novel strategy for the efficient utilization of the invasive plant.
作者
张云婷
宋成武
杜鸿志
陈钰琳
黄晓
龚玲
尤朋涛
邓娟
刘义梅
封海东
张泽志
余坤
陈运中
Yunting Zhang;Chengwu Song;Hongzhi Du;Yulin Chen;Xiao Huang;Ling Gong;Pengtao You;Juan Deng;Yimei Liu;Haidong Feng;Zezhi Zhang;Kun Yu;Yunzhong Chen(College of Pharmacy,Hubei University of Chinese Medicine,Wuhan,China;Hubei Key Laboratory of Resources and Chemistry of Chinese Medicine,Hubei University of Chinese Medicine,Wuhan,China;Shiyan Academy of Agricultural Sciences,Shiyan,China;Institute of Engineering Technology of Chinese Traditional Medicine and Health Food of Hubei Province,Wuhan,China)
基金
supported by the National Key Research and Development Program of China(No.2017YFC1701003)。