Identification of Flavonoid from Wolfberry (Lycium barbarum) by Using Two-Step Chromatography and Bioactivity Exploration
Özet
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.
Anahtar kelimeler
Atıf için künye
Liu, C., Wang, Q., Lei, Y., Hassıbelnaby, A. M. A., & Zhang, G. (2024). Identification of Flavonoid from Wolfberry (Lycium barbarum) by Using Two-Step Chromatography and Bioactivity Exploration. Food Analytical Methods, 17(11), 1550–1558. https://doi.org/10.1007/s12161-024-02672-z
BibTeX
@article{liu2024-209626,
author = {Liu, Chuang and Wang, Qilan and Lei, Yuqing and Hassıbelnaby, Abdelaty Mostafa Abdelaty and Zhang, Gong},
title = {Identification of Flavonoid from Wolfberry (Lycium barbarum) by Using Two-Step Chromatography and Bioactivity Exploration},
journal = {Food Analytical Methods},
year = {2024},
volume = {17},
number = {11},
pages = {1550--1558},
issn = {1936-9751},
doi = {10.1007/s12161-024-02672-z},
url = {https://akademik.atauni.edu.tr/yayinlar/209626-identification-of-flavonoid-from-wolfberry-lycium-barbarum-by-using-two-step}
}