Analysis of lignans and their metabolites derived from Schisandra chinensis and vinegar Schisandra chinensis in rats' plasma, bile, urine and faeces based on UHPLC-QTOF/MS / 药学学报

UHPLC-QTOF/MS technique was used to study the differences of lignans and their metabolites derived from Schisandra chinensis and vinegar Schisandra chinensis in rat plasma, bile, urine and faeces by the data processing techniques such as the dynamic background subtract (DBS), mass defect filtering (MDF) and enhance peak list (EPL) in analysis. In order to enhance accuracy for Schisandra chinensis hepatoprotective effect, we established rat acute alcoholic liver injury model in this experiment, and studied the prototype components and metabolisms of Schisandra lignans in vivo under pathological condition. The main ingredients of alcohol extract are lignans, including deoxyschizandrin, schisandrin B, schizandrin C, schizandrol, schizandrol B, schisantherin, schisantherin B, schisanhenol, gomisin G, gomisin J. The metabolic transformation of lignans in rats was mainly induced by methylation, hydroxyl, oxidation, and so on. Finally, we identified 6 kinds of prototype components and their 20 potential metabolites in Schisandra chinensis group and vinegar Schisandra chinensis group.

Metabolomic studies on special processing of Asari Radix et Rhizoma in Guilingji / 中草药

Objective: To explore the underlying reasons why Asari Radix et Rhizoma (ARR) should be processed by Shanxi aged vinegar when used in Guilingji. Methods: 1H-NMR-based metabolomic approach combined with multivariate statistical analysis was used to investigate the differential chemical components among the raw and two vinegar-baked ARR. Results: More than 30 metabolites were identified in the 1H-NMR spectra of ARR. Raw and two vinegar-baked ARR could be separated obviously, and the rice vinegar-baked ARR and the Shanxi aged vinegar-baked ARR also differed to each other, in which the priamary metabolites showed bigger difference than that of secondary metabolites. Conclusion: This study laid a basis for the modern research of the special processing technology for Guilingji.

Traditional method of fish treatment, microbial count and palatability studies on spoiled fish

Aims: To evaluate the microbial count and palatability acceptance of spoiled fish after treatment with traditionally used natural solution. Methodology and results: To compare microbial count of spoiled fish before and after treatment with natural solution practiced by local people in Malaysia, 10 g of spoiled fish was respectively rinsed with 100 mL of 0.1% of natural solution such as Averrhoa bilimbi extract, rice rinsed water, rice vinegar, Citrus aurantifolia extract, salt, flour, and Tamarindus indica extract. Flesh of fish rinsed with rice vinegar was found to be able to reduce microbial count (CFU/mL = 0.37 X 107) more than 4.5 times when compared to spoiled fish (CFU/mL=1.67x 107). Spoiled fish that was treated with rice vinegar was prepared into a cutlet and fried. The cutlet was subjected to palatability acceptance study by a group of residents in Palm Court Condominium, Brickfields, Kuala Lumpur. The palatability study from the Cronbach alpha shown that the taste have the reliability of 0.802, the aroma has the reliability of 0.888, colour with the reliability of 0.772, texture or mouth feel have reliability of 0.840 and physical structure of the cutlet is 0.829. Conclusion, significance and impact of study: Treatment of spoiled fish using rice vinegar as practice by local people traditionally shown a significant reduction in microbial count and the vinegar-treated fish could be developed into a product that is safe and acceptable by the consumer.

Anti-hyperlipidemic activity of Rhynchosia nulubilis seeds pickled with brown rice vinegar in mice fed a high-fat diet

The abnormal content of blood lipids often results in metabolic diseases, such as hyperlipidemia and obesity. Many agents, including natural sources from traditional food, have been developed to regulate the blood lipid contents. In this study, we examined the anti-hyperlipidemic activity of Rhynchosia nulubilis seeds pickled with brown rice vinegar (RNSpBRV), a Korean traditional pickled soybean food. Since RNSpBRV is made of R. nulubilis seeds (RNS) soaked in brown rice vinegar (BRV), we compared the anti-adipogenic activity between RNS, BRV and solid fraction of RNSpBRV (SF-RNSpBRV), liquid fraction of RNSpBRV (LF-RNSpBRV). For this, the inhibitory effect of lipid accumulation in 3T3-L1 adipocyte was checked by adding methanol extracts of mixed RNS and BRV, LF-RNSpBRV, and SF-RNSpBRV. The addition of each methanol extract up to 1 mg/ml showed no cytotoxicity on 3T3-L1 adipocyte, and approximately 20% of the lipid droplet formation was suppressed with the methanol extract of BRL or SF-RNSpBRV. The highest suppression (42.1%) was achieved with LF-RNSpBRV. In addition, mice fed a high fat diet (HFD) supplemented with 5% RNSpBRV powder led to increased high density lipoprotein (HDL) cholesterol and lower blood glucose, triglyceride, and total cholesterol compared to mice fed with a HFD diet only. Interestingly, the size of the epididymis cells gradually decreased in HFD + 1% RNSpBRV- and HFD + 5% RNSpBRV-fed mice if compared those of HFD-fed mice. Taken together, these results provide evidence that RNSpBRV has a regulatory role in lipid metabolism that is related to hyperlipidemia.