梅花苷通过抑制低度炎症、减轻氧化应激和促进能量代谢减轻 "上火 "症状

IF 7.4 Q1 FOOD SCIENCE & TECHNOLOGY Food frontiers Pub Date : 2024-06-20 DOI:10.1002/fft2.436
Zhiqiang Li, Weijie Wu, Ruiling Liu, Huizhi Chen, Lishu Wang, Ben Niu, Honglei Mu, Haiyan Gao, Hangjun Chen
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引用次数: 0

摘要

这项研究的重点是五味子苷(SS)的治疗潜力,五味子苷是五味子中的一种主要生物活性化合物,可用于治疗 "上火"(一种因过量摄入辣椒素而引起的内热过盛的病症)。在传统中医学中,"上火 "以皮肤和粘膜红肿、发热和不适等症状为特征。它通常用来描述口渴、便秘、脉象急促或汹涌等症状。在现代医学中,它与多种因素有关,包括饮食刺激、压力、肠道微生物群失衡和免疫问题。阴阳平衡的概念在传统中医理论中举足轻重。阴代表稳定和抑制,而阳则代表活力和自信。过量摄入辣椒素也会破坏人体的 "阴阳 "平衡,从而引发 "上火 "症状。在本研究中,我们从鳗鲡中分离出了 SS,并进行了体外抗氧化试验。SS的抗氧化活性随浓度的增加而增加,这表明它具有抗氧化的潜力。在动物实验中,暴露于高剂量辣椒素的大鼠表现出炎症标志物水平升高和抗氧化剂水平降低。SS 能有效缓解这些失衡现象,恢复抗氧化酶的活性,减轻炎症反应。此外,经辣椒素处理的大鼠表现出能量代谢下降和肠道微生物群改变。SS 治疗增强了能量代谢,增加了肠道菌群的丰度,突显了其恢复代谢平衡的潜力。总之,鳗鲡的 SS 有望缓解因摄入过量辣椒素而引起的 "上火"。
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Schaftoside from Plumula nelumbinis mitigates “Shanghuo” by inhibiting low-grade inflammation, diminishing oxidative stress, and enhancing energy metabolism

The study was focused on the therapeutic potential of schaftoside (SS), a key bioactive compound found in Plumula nelumbinis, in the context of “Shanghuo,” an excessive internal heat condition induced by the overconsumption of capsaicin. “Shanghuo” in traditional Chinese medicine is characterized by symptoms like skin and mucous membrane redness, swelling, fever, and discomfort. It is commonly used to describe symptoms such as intense thirst, constipation, and a rapid or surging pulse. In modern medicine, it is associated with various factors, including dietary irritants, stress, gut microbiota imbalances, and immunological issues. The concept of Yin–Yang balance is pivotal in the theory of traditional Chinese medicine. Yin embodies elements of stability and inhibition, whereas Yang is indicative of vitality and assertiveness. Excessive capsaicin intake can also trigger “Shanghuo” symptoms by disrupting the body's balance of “Yin and Yang.” In the present study, we isolated SS from P. nelumbinis and performed in vitro antioxidant assays. SS exhibited a concentration-dependent increase in antioxidant activity, indicating its potential to combat oxidative stress. In animal experiments, rats exposed to a high dose of capsaicin showed elevated levels of inflammatory markers and reduced antioxidant levels. SS effectively mitigated these imbalances, restored antioxidant enzyme activity, and reduced inflammation. Furthermore, capsaicin-treated rats showed decreased energy metabolism and altered gut microbiota. SS treatment enhanced energy metabolism and increased the abundance of intestinal flora, highlighting its potential to restore metabolic balance. In conclusion, SS from P. nelumbinis shows promise in alleviating “Shanghuo” induced by excessive capsaicin intake.

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CiteScore
10.50
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审稿时长
10 weeks
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