Ziziphus Mauritiana var. spontanea (Edgew.) R.R. Stewart ex Qaiser & Nazim.

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Quality Pub Date : 2024-03-28 DOI:10.1155/2024/7318407
Ambrin Ambrin, Muhammad Adil, Faten Zubair Filimban, Muhammad Naseer
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引用次数: 0

摘要

药用植物的生物活性化合物,包括多酚、类黄酮、萜类化合物和生物碱,是开发镇痛、消炎和止泻药物的重要来源。在本研究中,通过植物化学筛选和气相色谱-质谱分析评估了次生代谢物,并使用毛地黄变种(Ziziphus mauritiana var. spontanea)和芍药(Oenothera biennis)的乙酸乙酯提取物和乙醇提取物,通过热板法(HP)和乙酸诱导法(AAI)评估了镇痛活性,通过爪水肿模型(PEM)评估了抗炎活性,通过炭餐试验(CMT)评估了解痉活性。植物化学筛选结果表明,毛地黄属植物和欧鼠李属植物的乙酸乙酯和乙醇提取物富含生物碱、黄酮类、单宁酸、甾体、三萜类和皂苷。对 Z. mauritiana 和 O. biennis 的乙酸乙酯和乙醇提取物进行的气相色谱-质谱分析表明,在不同的保留时间(分钟)内存在许多生物活性物质。这些物质包括具有药理活性的化合物,如十七烷、2-甲氧基-4-乙烯基苯酚、十六烷酸和十四烷酸。HP 法的结果表明,300 毫克/千克的毛地黄乙醇提取物和乙酸乙酯提取物能在 90 分钟后显著延长基础反应时间()。AAI 法的结果表明,在 200 和 300 毫克/千克体重的剂量下,毛果芸香属植物的乙醇和乙酸乙酯提取物具有明显的()外周镇痛活性。在 100、200 和 300 毫克/千克体重的剂量下,毛果芸香属植物的乙酸乙酯提取物和乙醇提取物显示出显著的()抗炎活性。根据 PEM,在 300 毫克/千克的剂量下,欧鼠李的乙醇提取物对爪子体积的减小幅度最大(73.3%)。CMT 的结果显示,在 300 毫克/千克的剂量下,毛果芸香科植物的乙醇提取物和乙酸乙酯提取物对木炭运动有明显的抑制作用。醋酸乙酯提取物对木炭运动的抑制率最高(67.2%),浓度为 300 毫克/千克。从本研究中可以得出结论,毛果芸香科植物 Z. mauritiana 和 O. biennis 的乙醇提取物和乙酸乙酯提取物具有控制炎症、疼痛和腹泻相关问题的潜力,主要是在 300 毫克/千克的较高剂量下。生物活性成分可能包括生物碱、黄酮类、单宁酸、类固醇、三萜类和皂苷。这些植物显示出明显的药用和治疗功效,具有新颖性。不过,还需要进一步研究其活性机制。
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Chemical Profiling and Biological Activities of Ziziphus Mauritiana var. spontanea (Edgew.) R.R. Stewart ex Qaiser & Nazim. and Oenothera Biennis L.

Bioactive compounds of medicinal plants, including polyphenols, flavonoids, terpenoids, and alkaloids, are essential sources for developing analgesic, anti-inflammatory, and antidiarrheal drugs. In the current study, secondary metabolites were assessed through phytochemical screening and GC-MS analysis whereas analgesic activity was carried out through hot plate (HP) and acetic acid-induced method (AAI), anti-inflammatory through paw edema model (PEM), and antispasmodic activity via charcoal meal test (CMT) using ethyl acetate and ethanolic extract of Ziziphus mauritiana var. spontanea and Oenothera biennis. The phytochemical screening revealed that the ethyl acetate and ethanolic extracts of Z. mauritiana and O. biennis were rich in alkaloids, flavonoids, tannins, steroids, triterpenoids, and saponins. GC-MS analysis of Z. mauritiana and O. biennis of ethyl acetate and ethanolic extract showed the existence of many bioactive substances at various retention durations (min). These included pharmacologically active compounds such as heptadecane, 2-methoxy-4-vinylphenol, hexadecanoic acid, and tetradecanoic acid. The results of the HP method revealed that ethanolic and ethyl acetate extracts of Z. mauritiana and O. biennis at 300 mg/kg increased basal reaction time significantly (p < 0.001) after 90 min. The results of the AAI method revealed that the ethanolic and ethyl acetate extract of Z. mauritiana and O. biennis showed significant (p < 0.001) peripheral analgesic activity at the dose of 200 and 300 mg/kg body weight. The dosage of 100, 200, and 300 mg/kg body weight of the ethyl acetate and ethanolic extracts of Z. mauritiana and O. biennis showed significant (p < 0.001) anti-inflammatory activity. According to PEM, the ethanolic extract of O. biennis showed the highest reduction in paw volume (73.3%) at 300 mg/kg. The results of CMT revealed that ethanolic and ethyl acetate extract of Z. mauritiana and O. biennis significantly (p < 0.001) inhibited charcoal movement at 300 mg/kg. The maximum percent inhibition (67.2%) was shown by ethyl acetate of O. biennis at 300 mg/kg. From the present study, it can be concluded that ethanolic and ethyl acetate extracts of Z. mauritiana and O. biennis have the potential to manage inflammation, pain, and diarrhea-related problems mainly at a higher dose, i.e., 300 mg/kg. The presence of alkaloids, flavonoids, tannins, steroids, triterpenoids, and saponins might be among the responsible bioactive constituents. These plants showed significant medicinal and therapeutic efficacy which are novel. However, further studies are required to investigate the mechanism responsible for the activity.

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来源期刊
Journal of Food Quality
Journal of Food Quality 工程技术-食品科技
CiteScore
5.90
自引率
6.10%
发文量
285
审稿时长
>36 weeks
期刊介绍: Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.
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