CHANGES IN PROFILING OF PHENOLIC COMPOUNDS, ANTIOXIDATIVE EFFECT AND TOTAL PHENOLIC CONTENT INSMILAX CHINAUNDERIN VITROPHYSIOLOGICAL CONDITION

Abstract

The three‐stage of in vitro digestion model system simulating human digestive fluids was employed to determine changes in the profile of phenolic compounds, antioxidant activity and total phenolic content by digestion. The composition of total phenolic compounds in leaf, root and stem detected by gas chromatography‐mass Spectroscopy method was 44.27, 19.31 and 8.59%, respectively, and 3‐hydroxy‐benzoic acid was found as a predominant phenolic compound identified in all parts of Smilax china. Both 2, 2‐diphenylpicrylhydrazyl free radical scavenging effect (8.66 mg/mL for IC50) and total phenolic content (2,383.55 µg gallic acid equivalent/mL) using Folin–Ciocalteu method were remarkably high in leaf of Smilax china. Bioaccessible antioxidative effect and digestive stability of total phenolic content in leaf were also significantly higher than those of other parts. PRACTICAL APPLICATIONS Our study determined the relationship among phenolic compounds' composition, antioxidative effect or total phenolic content. Positive relationship was observed between antioxidative effect and total phenolic content in each part of Smilax china under in vitro physiological condition. As a result, total phenolic content determined after digestion of each part of Smilax china could be regarded as a major contributor for predicting antioxidant activity in human body. Our results provide information that Smilax china may be a useful substance for the application of natural antioxidant.

A Novel Derivative of (-)mycousnine Produced by the Endophytic Fungus Mycosphaerella nawae, Exhibits High and Selective Immunosuppressive Activity on T Cells

“…Smilax china L., a member of the Liliaceae family, is a popular traditional Chinese medicine with the anti-inflammatory (Shao et al, 2007; Inamullah et al, 2009), antioxidative (Soom, 2011; Zhang and Guo, 2012), antitumor (Xu et al, 2008; Wu and Wang, 2010) and glucose-lowering activity for diabetic patients (Min et al, 2016) activities. In China, it has been extensively used for clinical treatment of furunculosis, selected tumors and inflammation (Xu et al, 2008; Song et al, 2017).…”

Supplementation of standardized extract from fermentedSmilax chinaL. leaf containing secondary metabolites moderated diet-induced obesity by modulating the activity antioxidant enzymes and hepatic lipogenesis

“…The leaf of Smilax china L. (SC) widely grown in East‐Asia including Korea, Japan, and China has been traditionally consumed as tea for treatment of inflammatory diseases (Khan et al, ). Owing to its antioxidant and antimicrobial capacities, SC has been also used for food packaging for rice cakes to supply good flavor as well as inhibit microbial growth (Shim, ). SC has drawn an attention for providing bioactive components which are responsible for protecting against age‐related diseases induced by a generation of reactive oxygen species (ROS) (Lee, Lee, Kim, Kang, & Suh, ; Shim, ).…”

“…Owing to its antioxidant and antimicrobial capacities, SC has been also used for food packaging for rice cakes to supply good flavor as well as inhibit microbial growth (Shim, ). SC has drawn an attention for providing bioactive components which are responsible for protecting against age‐related diseases induced by a generation of reactive oxygen species (ROS) (Lee, Lee, Kim, Kang, & Suh, ; Shim, ). For instance, Shim () identified volatile components including 3‐hydroxy benzoic acids and 1,2‐benzenediol in SC extract, suggesting that it can be substituted with synthetic antioxidants in the food system.…”

“…SC has drawn an attention for providing bioactive components which are responsible for protecting against age‐related diseases induced by a generation of reactive oxygen species (ROS) (Lee, Lee, Kim, Kang, & Suh, ; Shim, ). For instance, Shim () identified volatile components including 3‐hydroxy benzoic acids and 1,2‐benzenediol in SC extract, suggesting that it can be substituted with synthetic antioxidants in the food system. Several studies revealed that SC extract reduces lipid accumulation in cell based studies by scavenging free radicals, and that SC could provide inhibitory effects on obesity or related diseases (Lee et al, ; Shim, ).…”

“…For instance, Shim () identified volatile components including 3‐hydroxy benzoic acids and 1,2‐benzenediol in SC extract, suggesting that it can be substituted with synthetic antioxidants in the food system. Several studies revealed that SC extract reduces lipid accumulation in cell based studies by scavenging free radicals, and that SC could provide inhibitory effects on obesity or related diseases (Lee et al, ; Shim, ). It has been suggested that long‐term intake of drinking tea helps maintaining a lean body without the side effects from weight loss.…”