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Characterization of chemical composition and prebiotic effect of a dietary medicinal plant Penthorum chinense Pursh
Yin,Jianhua1,2; Ren,Wei3; Wei,Bin4; Huang,Huimin1,2; Li,Mingxing1,2; Wu,Xiaoxiao1,2; Wang,Anqi5; Xiao,Zhangang1,2; Shen,Jing1,2; Zhao,Yueshui1,2; Du,Fukuan1,2; Ji,Huijiao1,2; Kaboli,Parham Jabbarzadeh1,2; Ma,Yongshun1,2; Zhang,Zhuo1,2; Cho,Chi Hin1,2; Wang,Shengpeng6; Wu,Xu1,2; Wang,Yitao6
Source PublicationFood Chemistry

Penthorum chinense Pursh is a dietary medicinal plant widely distributed in Asia-Pacific countries. The present study aims to profile the chemical constituents of P. chinense and investigate its prebiotic role in modulating gut microbiota. Fifty polyphenolic compounds were rapidly identified using UPLC-HR-MS. Total flavonoid and phenolic contents of P. chinense were 46.6% and 61.3% (w/w), respectively. Thirteen individual polyphenols were quantified, which accounted for 33.1% (w/w). P. chinense induced structural arrangement of microbial community in mice, showing increased microbiota diversity, elevated Bacteroidetes/Firmicutes ratio and enriched gut health-promoting bacteria. After a one-week drug-free wash, most of these changes were recovered, but the abundance of some beneficial bacteria was further increased. The altered composition of gut microbiota enriched several metabolic pathways. Moreover, P. chinense increased antioxidant capacity in vivo. The results suggest that polyphenol-enriched P. chinense modulates gut microbiota and enhances antioxidant capacity in mice toward a beneficial environment for host health.

KeywordAntioxidant Brevifolin Carboxylic ACid (Pubchem Cid 9838995) Gallic ACid (Pubchem Cid 370) Gut Microbiota Kaempferol (Pubchem Cid 5280863) Kaempferol-3-o-rutinoside (Pubchem Cid 5318767) Mass Spectrometry Penthorum Chinense Pinocembrin (Pubchem Cid 68071) Polyphenol Prebiotic Quercetin (Pubchem Cid 5280343) Quercetin-3-o-arabinfuranoside (Pubchem Cid 5481224) Quercetin-3-o-glucoside (Pubchem Cid 5280804) Quercetin-3-o-rhamnoside (Pubchem Cid 5280459) Thonningianin a (Pubchem Cid 10328286)
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Indexed BySCIE
WOS Research AreaChemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS SubjectChemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000522648200045
Scopus ID2-s2.0-85081124154
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Cited Times [WOS]:26   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionUniversity of Macau
Corresponding AuthorWang,Shengpeng; Wu,Xu
Affiliation1.Laboratory of Molecular Pharmacology,Department of Pharmacology,School of Pharmacy,Southwest Medical University,Luzhou,China
2.South Sichuan Institute of Translational Medicine,Luzhou,China
3.Drug Research Center of Integrated Traditional Chinese and Western Medicine,Affiliated Traditional Chinese Medicine Hospital,Southwest Medical University,Luzhou,China
4.College of Pharmaceutical Science & Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals,Zhejiang University of Technology,Hangzhou,China
5.PU-UM Innovative Institute of Chinese Medical Sciences,Guangdong-Macau Traditional Chinese Medicine Technology Industrial Park Development Co.,Ltd,Hengqin New Area,Zhuhai,China
6.State Key Laboratory of Quality Research in Chinese Medicine,Institute of Chinese Medical Sciences,University of Macau,Macao,Macao
Corresponding Author AffilicationInstitute of Chinese Medical Sciences
Recommended Citation
GB/T 7714
Yin,Jianhua,Ren,Wei,Wei,Bin,et al. Characterization of chemical composition and prebiotic effect of a dietary medicinal plant Penthorum chinense Pursh[J]. Food Chemistry,2020,319.
APA Yin,Jianhua,Ren,Wei,Wei,Bin,Huang,Huimin,Li,Mingxing,Wu,Xiaoxiao,Wang,Anqi,Xiao,Zhangang,Shen,Jing,Zhao,Yueshui,Du,Fukuan,Ji,Huijiao,Kaboli,Parham Jabbarzadeh,Ma,Yongshun,Zhang,Zhuo,Cho,Chi Hin,Wang,Shengpeng,Wu,Xu,&Wang,Yitao.(2020).Characterization of chemical composition and prebiotic effect of a dietary medicinal plant Penthorum chinense Pursh.Food Chemistry,319.
MLA Yin,Jianhua,et al."Characterization of chemical composition and prebiotic effect of a dietary medicinal plant Penthorum chinense Pursh".Food Chemistry 319(2020).
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