Identification of chemical components and metabolites in rats after oral administration of Epimedium-Astragalus granule pair by liquid chromatography-high resolution mass spectrometry combined with diagnostic fragment ions and mass defect filtering

Article

Author: Li, Guowen ; Wang, Song ; Shi, Zuoqiao ; Chang, Xinnan ; Li, Jing

Herbal pairs are combinations of two relatively fixed herbs that are frequently used in clinical practice to achieve specific therapeutic effect. Epimedium and Astragalus are frequently used together in clinical settings. However, there is a lack of an in-depth understanding of the active components of these herbs in vivo. In this study, a method based on ultra-high-performance liquid chromatography coupled to high resolution mass spectrometry together with diagnostic fragment ions (DFIs) mass defect filtering (MDF) was developed to systematically screen and identify the chemical ingredients presenting in Epimedium-Astragalus granule pair (EAGP) and the absorbed components and their metabolites in rat plasma following oral administration. Using accurate mass determination, mass defect filtering and diagnostic fragment ion screening strategies, a total of eighty-five ingredients were identified in EAGP. By comparing the total ion chromatograms obtained from dosed rat plasma, blank rat plasma and EAGP solution, a total of forty-six compounds were detected in dosed rat plasma, including twenty-five prototypes and twenty-one metabolites. Among these, seventeen parent compounds were derived from Epimedium and eight were from Astragalus. These metabolites were associated with ononin (M1, M2, M9 M10 and M17), calycosin-7-O-β-D-glucoside (M6, M7, M8 and M13), icariin (M3, M4, M5, M11, M14, M15, M18, M19, M20 and M21) and methylnissolin (M12). The metabolic pathways included hydroxylation, demethylation, deglycosylation and glucuronidation. This study elucidated the potential pharmacologically active components of EAGP and provided essential data for the further study on its pharmacological materials basis and mechanism of action.

01 Jun 2025·Food Chemistry

Effect of Limosilactobacillus fermentum NCU001464 fermentation on physicochemical properties, xanthine oxidase inhibitory activity and flavor profile of Pueraria Lobata

Article

Author: Fang, Yuling ; Yin, Xin ; Huang, Siyun ; Peng, Fei ; Xiong, Tao

This study examined the impact of Limosilactobacillus fermentum NCU001464 fermentation on physicochemical properties, xanthine oxidase inhibitory activity, and the flavor profile of Pueraria Lobata (PL). An orthogonal experiment determined the optimum conditions: inoculation amount of 6 %, a fermentation time of 32 h, and a fermentation temperature of 37 °C. Under these conditions, fermented PL exhibited significantly higher antioxidant capacity and xanthine oxidase inhibition ability than unfermented PL, possibly because of increased total flavonoid content from 1.27 mg RUT/mL to 1.50 mg RUT/mL. Notably, The compounds, kaempferol 3-rhamnoside 4'-xyloside and puerarin xyloside, significantly increased after fermentation, and molecular docking and dynamic simulations revealed their strong interactions with xanthine oxidase. Additionally, fermentation improved the flavor by reducing the inferior aroma of fat and green and increasing the sweet fruity notes. These results highlight the potential of fermented PL as a functional food and provide valuable theoretical foundations for its high-value applications.

01 Mar 2025·Food Chemistry

Analysis of changes in flavor characteristics of congou black tea at different fermentation degrees under industrial production conditions using flavor compound weighted network co-expression method

Article

Author: Yu, Zhi ; Ntezimana, Bernard ; Ni, Dejiang ; Chen, Yuqiong ; Zhu, Junyu ; Zhou, Jingtao ; Qin, Muxue ; Jiang, Xinfeng ; Zhang, De

Fermentation is a key process in Congou black tea, but there is limited research on the changes in flavor factors and their interrelationships during different fermentation stages under industrial production. This study applies sensory evaluation and metabolomics techniques to explore the interactions between flavors. Sensory evaluation indicated that the 4-h fermented sample exhibited the best overall performance. The experiment of adding aroma substances further revealed the significant effects of sweet aroma and green odor on taste of sweetness and astringency. Additionally, 532 flavor compounds were identified using high-resolution liquid chromatography-mass spectrometry and gas chromatography-mass spectrometry. Moreover, significant differences were observed in the volatile compounds derived from flavonoids, amino acids, and fatty acids of samples with different fermentation degrees. Furthermore, weighted co-expression network analysis of flavor compounds showed that the oxidation of polyphenols, especially catechins, plays an important regulatory role in content changes of volatile and other non-volatile compounds during fermentation.

100 Deals associated with Quercetin 7-rhamnoside

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Indication	Highest Phase	Country/Location	Organization	Date
Cholestatic liver disease	Preclinical	China	Guangzhou Medical University	09 Jan 2023
Cholestatic liver disease	Preclinical	China	The Third Affiliated Hospital of Guangzhou Medical University Stomatology	09 Jan 2023
Inflammation	Preclinical	China	Guangzhou Medical University	09 Jan 2023
Inflammation	Preclinical	China	The Third Affiliated Hospital of Guangzhou Medical University Stomatology	09 Jan 2023

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