Journal
INDUSTRIAL CROPS AND PRODUCTS
Volume 143, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.indcrop.2019.111874
Keywords
Sichuan pepper; Zanthoxylum species; UHPLC-Q-TOF; alpha-Glucosidase; Rydroxy-alpha-sanshool; Rydroxy-beta-sanshool
Categories
Funding
- key project of Sichuan Province Science and Technology Department [2019YFN0083, 2019YFN0108, 2018NZ0083, 2018NZZJ002]
- Key Scientific Research Fund Project of Xihua University [Z1620515, Z1620516, 0220170105, 21030031]
- China Postdoctoral Science Foundation [2017M611168]
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Sichuan pepper, commonly used as a food seasoning, possesses unique anti-diabetic properties. This study uses ultra-high performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry (UHPLC-Q-TOF) to elucidate the chemical profile of Sichuan pepper. Further, an ultra-filtration was coupled with UHPLC-Q-TOF to screen the alpha-glucosidase inhibitors (AGIs) for the first time. Results confirmed significant variation in the content of hydroxyl-alpha-sanshool (HAS) (44.27-115.28 mg/g DW) and hydroxyl-beta-sanshool (HBS) (0.36-1.22 mg/g DW). A total of 23 compounds were identified by UHPLC-Q-TOF. Among these, eleven sanshoamides predominantly constituted AGIs. It is worth noting that both HAS and HBS demonstrated the significantly higher inhibition of alpha-glucosidase activity (IC50 = 9.5 and 18.6 mu g/mL), approximately 13 similar to 25 times higher than that of acarbose (IC50 = 241 mu g/mL). This study provided vital phytochemical information on Sichuan peppers, which could be applied to the management of type-2 diabetes mellitus.
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