Medicinal evolution and modern research progress on Mume Fructus / 中国中药杂志

Prunus mume is an edible and medicinal material, and Mume Fructus is its processed product, which was first recorded in Shennong's Classic of Materia Medica(Shen Nong Ben Cao Jing). It is an effective drug for stopping diarrhea with astringents and promoting fluid production to quiet ascaris. By consulting the ancient herbal works of the past dynasties, modern codes, and other rela-ted literature, this paper sorted out the medicinal evolution of Mume Fructus, examined the ancient efficacy of Mume Fructus and the main indications, and summarized the inclusion of Mume Fructus in national and provincial standards. It is recorded in the ancient herbal works of the past dynasties that Mume Fructus can be processed by various methods such as roasting, stir-frying or micro-frying, stir-frying with charcoal, single steaming, steaming with wine, and steaming after soaking in wine or vinegar, and prepared into pills, powders, and ointments, which are used in the treatment of fatigue, diabetes, malaria, dysentery, ascariasis, and other diseases. Mume Fructus has been included in nine editions of Chinese Pharmacopoeia and 19 provincial and municipal preparation specifications. The processing method of Mume Fructus is determined, namely, clean P. mume should be softened by moistening in water or steaming and pitted. By reviewing the effects of processing on its chemical composition, pharmacological effects, and its modern clinical application, this paper identified the following issues. The ancient application methods of Mume Fructus are diverse but less commonly used in modern times, there is a lack of standardized research on the processing, and the research on the changes caused by the difference in Mume Fructus before and after processing is not deep. Therefore, it is necessary to further investigate the change pattern of its chemical composition before and after processing and its correlation between its medicinal activity to standardize the processing technology and provide a solid basis for the use of Mume Fructus in parts and its quality control.

Evaluation of seasonal antioxidant activity and total phenolic compounds in stems and leaves of some almond (Prunus amygdalus L.) varieties

BACKGROUND: This study aimed to determine the seasonal changes of total antioxidant activity and phenolic compounds in samples taken from leaves (April, July, October) and stems (April, July, October, January) of some almond (Prunus amygdalus L.) varieties (Nonpareil, Ferragnes and Texas). RESULTS: It was indicated that antioxidant activity and phenolic compounds in leaves and stems of Nonpareil, Ferragnes and Texas showed seasonal differences. Antioxidant activity IC50 of these varieties reached the highest value in April for leaves whereas in October for stems. The highest level of total phenolic compounds was in January for stems while in October for leaves. CONCLUSIONS: These results showed that total antioxidant activity and phenolics in leaves and stems of almond varieties changed according to season and plant organ.

Comparación de los efectos antibacterianos de aseos bucales con matrica, Persica® y gluconato de clorhexidina en pacientes de UCI con ventilación mecánica: ensayo clínico doble ciego y aleatorio / Comparison of the antibacterial effects of matrica & PersicaTM and chlorhexidine gluconate mouthwashes in mechanically ventilated ICU patients: a double blind randomized clinical trial

Background:Accumulation of bacteria in the pharynx is one of the risk factors of pneumonia due to ventilation. One of the methods of prevention from accumulation of bacteria in the pharynx is the use of oral solutions. Chlorhexidine is considered as the gold standard, but it has various side effects. Aim:Present study was aimed to determine and compare anti-bacterial effects of the chlorhexidine gluconate 0.2%, herbal mouthwash of Matrica® (chamomile extracts) 10%, PersicaTM 10% and normal saline in intensive care unit patients. Methods:In this double blind randomized clinical trial, 80 patients who were admitted in ICU divided into four groups of 20 patients each one. Researchers applied PersicaTM to group one, chlorhexidine gluconate mouth wash 0.2% to group two and third group received Matrica, finally in the control group, normal saline were used. In order to culturing of Staphylococcus aureusand S. pneumoniae,salivary samples were obtained without any stimulation after six minimums oral rinsing. The data were processed in SPSS17 software and analyzed by appropriate statistical tests. Results:Decreased rate of bacterial colonies after intervention in the whole four groups was significant (p < 0.001). The mouth wash of chlorhexidine (p < 0.001), PersicaTM (p: 0.008) and Matrica (p: 0.01) had a significant antibacterial effect on S. aureusand S. pneumoniae(p < 0.001). Conclusion:Herbal oral mouthwash of persica and matrica has the effect on S. pneumoniae and S. aureusof oropharynx area in mechanically ventilated patients. However, there is a need for further research to be considered as an alternative to chlorhexidine for prevention of VALP in ICU patients.

Introducción:La presencia y acumulación de bacterias en la cavidad oral es un factor de riesgo para el desarrollo de neumonía asociada a ventilación mecánica. Uno de los métodos para prevenir esta acumulación en la faringe es el uso de soluciones orales. Al respecto, clorhexidina es considerada el estándar de oro, pero tiene varios efectos colaterales. Objetivo:Determinar y comparar el efecto antibacteriano de gluconato de chorhexidina al 0,2%, aseo bucal con preparado en base a hierba matrica (extracto de chamomile) al 10%, Persica® al 10% y solución salina fisiológica (NaCl 9%0) en pacientes de la unidad de cuidados intensivos ingresados para ventilación mecánica. Métodos:Ensayo doble ciego, randomizado, sobre 80 pacientes ingresados en UCI, divididos en cuatro grupos de 20 miembros cada uno. El grupo I recibió Persica®, el grupo II aseo bucal con gluconato de clorhexidina al 0,2%, el grupo III recibió matrica y, finalmente, el grupo IV-control recibió solución salina fisiológica. Con la finalidad de cultivar Staphylococcus aureus yS. pneumoniae,se obtuvieron muestras de saliva sin efectuar estímulo alguno tras un mínimo de seis lavados bucales. Los datos fueron procesados en el software SPSS17 y analizados por tests estadísticos apropiados. Resultados:La disminución en el recuento de colonias bacterianas, después de la intervención, fue significativa en los cuatro grupos (p < 0,001). El aseo bucal con clorhexidina (p < 0,001), Persica® (p: 0,008) y matrica (p: 0,01) tuvo un significativo efecto antibacteriano sobre las especies S. aureusy S. pneumoniae(p < 0,001). Conclusión:El aseo bucal con solución en base a hierbas de Persica® y matrica tiene un efecto sobre S. pneumoniae y S. aureusde la cavidad oral en pacientes en régimen de ventilación mecánica. No obstante, se requiere de mayores estudios para considerarlo una alternativa a clorhexidina para la prevención de neumonías en pacientes de UCI.

Efecto del procesamiento sobre la capacidad antioxidante de la ciruela criolla (Prunus domestica)

Las frutas son consideradas fuentes de compuestos antioxidantes, cuyas propiedades pudieran desmejorar debido al procesamiento. El objetivo de esta investigación fue determinar el efecto del escaldado y la deshidratación osmótica sobre el contenido de polifenoles totales, taninos y la capacidad antioxidante de la ciruela criolla (Prunus domestica) en sus variedades amarilla y roja. La concentración de los polifenoles totales se determinó mediante el método Folin-Ciocalteu, los taninos por el método de la vanilina y la capacidad antioxidante por la eficiencia antirradical (EA) y el método de poder reductor férrico (FRP). El contenido de polifenoles totales y los taninos fueron mayores en la ciruela roja que en la amarilla. En las dos variedades, el mayor contenido de polifenoles se encontró en la pulpa, mientras que los taninos se encontraron en mayor proporción en las cáscaras. La ciruela roja presentó mayor capacidad antioxidante, siendo la EA baja y de cinética lenta para las dos variedades. Se observó una correlación lineal entre los polifenoles y los taninos con la eficiencia antirradical, sin embargo, con el poder reductor no hubo correlación. El escaldado incrementó el contenido de polifenoles, mientras que los taninos y la EA disminuyeron, el poder reductor no se vio afectado por los tratamientos. Para la deshidratación osmótica se obtuvo una disminución significativa de los taninos y la eficiencia antirradical, mientras que los polifenoles y el poder reductor no se vieron afectados por el procesamiento. Se recomienda el escaldado como alternativa de consumo y conservación en la ciruela criolla.

Effect of processing on the antioxidant capacity of the plum (Prunus domestica). Fruits are considered sources of antioxidant compounds whose properties could impair due to processing. The objective of this work was to determine the effect of blanching and osmotic dehydration on the total polyphenols content, tannins and antioxidant capacity of plums (Prunus domestica) in yellow and red varieties. The total phenolic content in plums was determined according to the Folin-Ciocalteu assay and tannins were determined by vanillin assay. The antiradical efficiency (AE) and ferric reducing power (FRP) were used to estimate the total antioxidant capacity. The content of total polyphenols and tannins were higher in the red plum. The content of polyphenols in the pulp was higher that the peel while for tannins the opposite was observed in both varieties. The red plum had higher antioxidant capacity. The AE was low and slow kinetics for the two varieties. There was a linear correlation between polyphenols and tannins with antiradical efficiency; however, there was no correlation with the reducing power. The total polyphenols content was increased with blanching, while the tannins and the AE decreased, ferric reducing power is unaffected. For osmotic dehydration, the tannins and the AE were decreased, while the total polyphenols content and ferric reducing power are unaffected.It is recommended the blanched as an alternative to consumption and conservation in the plum.

Composição química e antinutrientes presentes nas amêndoas cruas e torradas de chicha (Sterculia striata A. St. Hill & Naudin) / Chemical composition and antinutrients of raw and roasted chicha almonds (Sterculia striata A. St. Hill & Naudin)

OBJETIVO: Analisar os componentes químicos e antinutrientes antes e após torrefação da amêndoa de chichá da espécie Sterculia striata A. St. Hill & Naudin, oriunda de Corrente, Piauí. MÉTODOS: Foram realizadas análises: centesimal, perfil de ácidos graxos, antinutrientes (taninos, inibidor de tripsina, inibidor de amilase, lectina, fitatos), compostos fenólicos e atividade de peroxidase e polifenoloxidase. RESULTADOS: Os resultados da análise centesimal da amêndoa crua e torrada foram: lipídeos de 25,1 por cento e 26,2 por cento, carboidratos de 44,4 por cento e 45,6 por cento, proteína de 20,8 por cento e 22,1 por cento, cinzas de 3,7 por cento e 4,0 por cento, fibra alimentar total de 12,3 por cento e 10,4 por cento, respectivamente. Nas amêndoas cruas e torradas não foram encontradas lectinas, taninos, inibidores de tripsina e alfa-amilase. Verificou-se a ausência de peroxidase e polifenoloxidase e conteúdo de compostos fenólicos de 107,7mg/100g e 108,9mg/100g para amêndoas cruas e torradas, respectivamente. CONCLUSÃO: A torrefação realizada a 205ºC por 11 minutos diminuiu o teor de fitatos de 10,6mg/g para 5,5mg/g. Por fim, as amêndoas de chichá, cruas e torradas, apresentam alto teor de proteínas, fibras, ácidos graxos monoinsaturados e saturados.

OBJECTIVE: This study analyzed the chemical components and antinutrients present in raw and roasted chichá almonds from the species Sterculia striata A. St. Hill & Naudin harvested in Corrente, Piauí. METHODS: The following were determined: percent composition, fatty acid profile, antinutrients (tannins, trypsin inhibitor, amylase inhibitor, lectin, phytates), phenolic compounds and peroxidase and polyphenol oxidase activities. RESULTS: The percentage composition of the raw and lipid almonds were respectively: 25.1 percent and 26.2 percent fats, 44.4 percent and 45.6 percent carbohydrates, 20.8 percent and 22.1 percent protein, 3.7 percent and 4.0 percent ashes, and 12.3 percent and 10.4 percent total fiber. Neither raw nor roasted almonds contained lectins, tannins, trypsin inhibitors, alpha-amylase, peroxidase and polyphenol oxidase. Contents of phenolic compounds were 107.7mg/100g and 108.9mg/100 for the raw and roasted almonds, respectively. CONCLUSION: Roasting at 205ºC for 11 minutes reduced phytate content from 10.6mg/g to 5.5mg/g. Raw and roasted chichá almonds have a high content of proteins, fibers and monounsaturated and saturated fatty acids.

Accumulation of Antioxidants in Apricot Fruit through Ripening: Characterization of a Genotype with Enhanced Functional Properties

Two apricot genotypes, 'Gonci magyarkajszi' and 'Preventa' were assayed at three ripening stages for flesh color indices (L*, a*, b*, C* and Hº), contents of total phenolics and vitamin C, and both water- and lipid-soluble antioxidant capacities (ferric reducing antioxidant power; 2,2'-diphenyl-1-picrylhydrazyl scavenging activity; total radical scavenging activity; and Photochem lipid-soluble antioxidant capacity) to compare their dynamics in the accumulation of antioxidant compounds and capacities through ripening. The increase in a*, b* and C* and decrease in Hº during ripening represented a color shift from green to yellow and orange due to carotenoid accumulation. Parallel to carotenoid accumulation, contents of total phenolics and vitamin C and antioxidant capacity increased significantly (p < 0.05) from unripe to fully ripe fruits. More phenolics and vitamin C accumulated in fully ripe fruits of 'Preventa' than 'Gonci magyarkajszi'. The accumulation patterns of these compounds were different: while the vitamin C contents in unripe fruit of 'Preventa' and 'Gonci magyarkajszi' were identical (approx. 6 mg/100 g fresh weight), unripe 'Preventa' contained even more phenolics (approx. 12 mmolGA/l) than fully ripe 'Gonci magyarkajszi' (8 mmolGA/l). Our results confirm that fully ripe 'Preventa' fruits are characterized by outstanding functional properties due to the increased accumulation of vitamin C and phenolics throughout the ripening process.

Antioxidant and antimicrobial activities of bitter and sweet apricot (Prunus armeniaca L. ) kernels

The present study describes the in vitro antimicrobial and antioxidant activity of methanol and water extracts of sweet and bitterapricot (Prunus armeniaca L.) kernels. The antioxidant properties of apricot kernels were evaluated by determining radicalscavenging power, lipid peroxidation inhibition activity and total phenol content measured with a DPPH test, the thiocyanatemethod and the Folin method, respectively. In contrast to extracts of the bitter kernels, both the water and methanol extracts ofsweet kernels have antioxidant potential. The highest percent inhibition of lipid peroxidation (69%) and total phenolic content (7.9± 0.2 μg/mL) were detected in the methanol extract of sweet kernels (Hasanbey) and in the water extract of the same cultivar,respectively. The antimicrobial activities of the above extracts were also tested against human pathogenic microorganismsusing a disc-diffusion method, and the minimal inhibitory concentration (MIC) values of each active extract were determined. Themost effective antibacterial activity was observed in the methanol and water extracts of bitter kernels and in the methanol extractof sweet kernels against the Gram-positive bacteria Staphylococcus aureus. Additionally, the methanol extracts of the bitterkernels were very potent against the Gram-negative bacteria Escherichia coli (0.312 mg/mL MIC value). Significant anti-candidaactivity was also observed with the methanol extract of bitter apricot kernels against Candida albicans, consisting of a 14 mm indiameter of inhibition zone and a 0.625 mg/mL MIC value.

Suppressive effects of fruit-juice concentrate of Prunus mume Sieb. et Zucc. (Japanese apricot, Ume) on Helicobacter pylori-induced glandular stomach lesions in Mongolian gerbils.

Helicobacter pylori (Hp) infection is an important factor in human gastric disorders, including chronic active gastritis, peptic ulcers, intestinal metaplasia and cancer. Since epidemiologic studies overwhelmingly agree on a protective influence of fruits and vegetables in reducing the risk of gastric neoplasia and processed foods made from Prunus mume Sieb. et Zucc. (Japanese apricot or "Ume" in Japanese) are traditionally known for their miscellaneous medical effects, in the present study we investigated the efficacy of a fruit-juice concentrate of Japanese apricot (CJA) in the glandular stomach of Hp-infected Mongolian gerbils. Hp-inoculated gerbils were given CJA in their drinking water at concentrations of 1 and 3% for 10 weeks. The microscopic scores for gastritis and mucosal hyperplasia in the CJA groups were significantly lower than in the Hp-inoculated control group, with dose-dependence. Real-time PCR was performed to quantitate Hp by demonstrating urease A gene amount using gerbils glyceraldehyde-3-phosphate dehydrogenase (GAPDH) gene as an internal control. Average relative urease A gene dosage in the glandular stomach in the 1 and 3% CJA and Hp-inoculated control groups was 26.6 +/- 11.6% (average +/- SE), 30.3 +/- 10.5%, 100 +/- 40.9%, respectively, the fruit-juice concentrate causing significant lowering (P<0.01 and P<0.05, respectively, with 1 and 3%). These findings suggest that suppressive effects on gastric cancer development might also be expected as a result of decreased numbers of Hp and improvement of Hp-induced chronic active gastritis on administration of CJA.