Comparative Metabolomic Analysis of Phenolic Compounds in Different Ramulus Mori (Sangzhi) Based on UPLC-ESI-MS/MS

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY eFood Pub Date : 2025-03-11 DOI:10.1002/efd2.70046
Yi Wang, Sheng Zhou, Chenlei Li, Yuyi Shen, Zhenjiang Wang, Xiaojie Yan, Wenkui Dai
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Abstract

In traditional Chinese medicine, Ramulus mori (Sangzhi) is used to lower blood sugar and treat diseases such as diabetes, and its therapeutic effects are attributed to an abundance of bioactive compounds. This study employed a comparative analysis of Ramulus mori (Sangzhi) from three geographical regions within China. The samples included Morus atropurpurea Roxb from Guangdong (GDS), Morus australis Poir from Jiangsu (JS), and Morus nigra Linn, which is native to Xinjiang (XJYS). The study discovered significant differences in total polyphenol and flavonoid content among various Ramulus mori (Sangzhi), with those from XJYS showing the highest levels. Utilizing UPLC-ESI-MS/MS technology, a total of 128 phenolic metabolites were identified, from which 17 differential metabolites were screened. In Comparison to GDS, JS, and XJYS exhibited 12 and 10 different metabolites, respectively, with 8 differential metabolites observed between JS and XJYS. Furthermore, XJYS exhibited a higher polyphenol and flavonoid content than the other two varieties. Additionally, some of the upregulated differential metabolites have been confirmed to possess a variety of pharmacological effects and health benefits. Kyoto Encyclopedia of Genes and Genomes analysis linked these to flavonoid biosynthesis, and qRT-PCR confirmed corresponding gene expression patterns. These findings provided a theoretical basis for the use of Ramulus mori (Sangzhi) in the pharmaceutical and food industries.

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基于 UPLC-ESI-MS/MS 的不同桑枝中酚类化合物的代谢组学比较分析
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来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
期刊介绍: eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)
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