Identification of Flavonoid from Wolfberry (<i>Lycium barbarum</i>) by Using Two-Step Chromatography and Bioactivity Exploration

Wolfberry (Lycium barbarum) has a nearly thousand-year history of medicinal and dietary use in China. The separation methodology of its bioactive components has always received much attention. In this study, the free radical scavenging activity of each fraction of wolfberry was assessed via a DPPH assay, after which a high-purity free radical inhibitor (rutin) was prepared directly from wolfberry via a two-step chromatographic process (MCI GEL (R) CHP20P and Sephadex (R) LH-20 columns). The potential molecular interactions between rutin and target proteins (SREBP-1, HMGCR, AKT1, ACC, AMPK, PPAR, LPL, TNF-alpha, and FAS) were explored using computer simulation; among these interactions, TNF-alpha exhibited a strong binding affinity for rutin (-9.49 kcal/mol). In conclusion, these findings provide deeper insights into the bioactivity of wolfberry and advance the study of quality control systems for wolfberry. Moreover, it also provides a potential chromatographic option for future functional food research.

Journal

FOOD ANALYTICAL METHODS

Year

2024

Volume

17

Issue

11

Pages

1550-1558

ISSN

1936-9751

eISSN

1936-976X

DOI

10.1007/s12161-024-02672-z

WoS UID

WOS:001307654800001