Ultrasonic-assisted extraction of swertisin from sour Jujube seed and comprehensive revelation of its antioxidant activity
Jinrui Liu
College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Search for more papers by this authorCorresponding Author
Yanqing Zhang
College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Correspondence
Yanqing Zhang, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300133, China.
Email: [email protected]
Junbo Xie, School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin 201617, China.
Email: [email protected]
Search for more papers by this authorMei Zhang
College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Search for more papers by this authorQing Wang
College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Search for more papers by this authorCorresponding Author
Junbo Xie
School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, China
Correspondence
Yanqing Zhang, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300133, China.
Email: [email protected]
Junbo Xie, School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin 201617, China.
Email: [email protected]
Search for more papers by this authorJinrui Liu
College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Search for more papers by this authorCorresponding Author
Yanqing Zhang
College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Correspondence
Yanqing Zhang, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300133, China.
Email: [email protected]
Junbo Xie, School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin 201617, China.
Email: [email protected]
Search for more papers by this authorMei Zhang
College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Search for more papers by this authorQing Wang
College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Search for more papers by this authorCorresponding Author
Junbo Xie
School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, China
Correspondence
Yanqing Zhang, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300133, China.
Email: [email protected]
Junbo Xie, School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin 201617, China.
Email: [email protected]
Search for more papers by this authorAbstract
As a typical flavonoid glycoside, swertisin mainly exists in sour Jujube seed. In this study, swertisin was extracted by ultrasound-assisted extraction method optimized with Box–Behnken design and response surface methodology. The antioxidant effect of swertisin was determined in vitro and in Caenorhabditis elegans (C. elegans). Furthermore, the potential mechanisms of its antioxidant stress were comprehensively evaluated and explored with network pharmacology and molecular docking technology. The results showed obvious scavenging ability of swertisin on free radical and swertisin (50, 250, and 500 μmol/L) significantly enhanced antioxidative enzymes activity (GST-4, SOD-3, and GSH-PX) and reduced the reactive oxygen species and malondialdehyde accumulation in C. elegans, thereby protecting them from oxidative stress (heat stress and hydrogen peroxide). A total of 139 antioxidant targets of swertisin were screened and 70 signal pathways were enriched, including cancer-related pathways, lipid metabolism, liver injury-related pathways, acute lung injury, nervous system diseases, etc. This study provides the basis for further investigation on the antioxidant stress mechanism and contributes to the development of relevant drugs from natural products.
Practical applications
The imbalance between the antioxidant defense system and reactive oxygen species is one of the main causes of neurodegenerative diseases, cardiovascular diseases, cancer, and aging. Therefore, alleviating oxidative stress injury has become a common strategy, which is helpful for the multi-target treatment of related diseases. The flavonoid of sour Jujube seed possesses potential antioxidant activity with multiple food health effects. From this study results, we optimized ultrasound-assisted extraction method for extracting the swertisin from sour Jujube seed and supported the use of C. elegans as an in vivo experimental model. We can recommend that the swertisin as a natural ingredient has a positive effect on antioxidation, which provided a scientific basis for treating related diseases through relevant pharmacological mechanisms and making antiaging functional food formula.
CONFLICT OF INTEREST
The authors declare that they have no competing financial interest.
Open Research
DATA AVAILABILITY STATEMENT
All data generated or analyzed during this study are included in this published article (and its Supporting Information files). Data sharing not applicable to this article as no datasets were generated or analysed during the current study.
Supporting Information
| Filename | Description |
|---|---|
| jfbc14433-sup-0001-AppendixS1.docxWord 2007 document , 163.6 KB |
Appendix S1 |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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