Strategy for rapid screening of antioxidant and anti‐inflammatory active ingredients in Gynura procumbens (Lour.) Merr. based on UHPLC–Q‐TOF–MS/MS and characteristic ion filtration. (15th August 2019)

• Record Type: Journal Article
• Authors: Liu, Mi; He, Mingzhen; Gao, Hongwei; Guo, Sa; Jia, Jia; Ouyang, Hui; Feng, Yulin; Yang, Shilin
• Is Part Of: Biomedical chromatography. Volume 33:Number 11(2019)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2019-08-15
• Subjects: antioxidizing and anti‐inflammatory -- characteristic ion filtration -- G. procumbens -- UHPLC–Q‐TOF–MS/MS; Chromatographic analysis -- Periodicals; Biology -- Periodicals; Medicine -- Periodicals; Biology -- Periodicals; Chromatography -- methods -- Periodicals; Medicine -- Periodicals; 543.089
• DOI: 10.1002/bmc.4635
• Languages: English
• ISSNs: 0269-3879

Abstract

Abstract: Gynura procumbens (Lour.) Merr. is traditionally used as a raw material for making dumplings or steamed stuffed buns, and its fresh leaves are boiled with water for tea. Herein, we established an ultra‐high–performance liquid chromatography–quadrupole time‐of‐flight mass spectrometry (UHPLC–Q‐TOF–MS/MS) combined with characteristic ion filtration (CIF) strategy to rapidly screen active ingredients with antioxidant and anti‐inflammatory properties in G. procumbens . This strategy involved screening the active part of G. procumbens using antioxidation and anti‐inflammatory activity assays; discovering the active compounds by speculating on the active site's chemical composition by UHPLC–Q‐TOF–MS/MS plus CIF; and verifying the active compounds' activities. The ethyl acetate extract (EEAF) of G. procumbens was the major active site. Eighty‐one compounds were identified from the EEAF using UHPLC–Q‐TOF–MS/MS plus CIF. Furthermore, polyphenols such as cynarine, isochlorogenic acids A and isochlorogenic acids C have excellent antioxidizing and anti‐inflammatory activities. This study provides a practical strategy for rapid in vitro screening of the antioxidizing and anti‐inflammatory activities of traditional vegetables and herbs and identification of active ingredients.