Degradation and transformation mechanisms of numbing substances: Hydroxyl-α-sanshool &amp; hydroxyl-β-sanshool from Zanthoxylum bungeanum exposed to acid environment

Luo, Jun; Hou, Xiaoyan; Li, Shanshan; Luo, Qingying; Wu, Hejun; Shen, Guanghui; Gu, Xuequan; Mo, Xiaoyan; Zhang, Zhiqing

doi:10.1016/j.fochx.2022.100342

Cited by 16 publications

(14 citation statements)

References 25 publications

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“…Combined with the ref. 5, 20 and 21, the major chromatographic peak in Fig. 2(c) was identified as hydroxy-α-sanshool, and the purity was calculated as 97.85%.…”

Section: Resultsmentioning

confidence: 99%

Rapid purification of alkylamides from Zanthoxylum bungeanum by medium-pressure liquid chromatography and the establishment of a numbness prediction model using an electronic tongue

Wang,

Zhang,

et al. 2024

Anal. Methods

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“…Combined with the ref. 5, 20 and 21, the major chromatographic peak in Fig. 2(c) was identified as hydroxy-α-sanshool, and the purity was calculated as 97.85%.…”

Section: Resultsmentioning

confidence: 99%

Rapid purification of alkylamides from Zanthoxylum bungeanum by medium-pressure liquid chromatography and the establishment of a numbness prediction model using an electronic tongue

Wang,

Zhang,

et al. 2024

Anal. Methods

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“…15 Likewise, due to the highly unsaturated conjugated diene structures, alkylamides exhibited low stability, oxidation susceptibility, and decomposition. 16 Luo et al 17 showed that hydroxy-α-sanshool (α-SOH) and hydroxyβ-sanshool (β-SOH), two ZP alkylamides, are extremely unstable in acidic environments and highly susceptible to isomerization and addition reactions. Therefore, it is imperative to investigate phenol and alkylamide interaction in digestive flavonoid fractions of Hanyuan ZP (FFH), Zhaotong ZP (FFZ), and Jiangjin ZP (FFJ) exhibited retention times within the 16 to 20 min range.…”

Section: ■ Introductionmentioning

confidence: 99%

Effect of Phenol and Alkylamide Interaction on α-Glucosidase Inhibition and Cellular Antioxidant Activity during In Vitro Digestion: Using Szechuan Pepper (Zanthoxylum genus) as a Model

Zhang,

Lu,

Liu

et al. 2024

J. Agric. Food Chem.

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Although recent evidence indicated significant phenol and alkylamide interaction in aqueous solutions, the gastrointestinal digestion influence of the combination remains unclear. This study aims to investigate phenol and alkylamide interaction during in vitro digestion, focusing on bioaccessibility and bioactivity, including α-glucosidase inhibition and cellular antioxidant activity. Additionally, the structural mechanism of phenol and alkylamide interaction during in vitro digestion was explored. The results indicated that the presence of phenols and alkylamides significantly increased or decreased their respective bioaccessibility, depending on the Zanthoxylum varieties. Furthermore, although antagonistic phenol/alkylamide interaction was evident during α-glucosidase inhibition, cellular oxidative stress alleviation, and antioxidant gene transcription upregulation, this effect weakened gradually as digestion progressed. Glycoside bond cleavage and the methylation of phenols as well as alkylamide isomerization and addition were observed during digestion, modifying the hydrogen bonding sites and interaction behavior. This study provided insights into the phenol/alkylamide interaction in the gastrointestinal tract.

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“…), also known as fragrant pepper, cliff pepper, wild pepper, etc., has a strong and unique aroma that can impart an aromatic odor to food, and its dried ripe fruit rind has a unique hemp flavor, which is widely used in cooking as an edible spice [ 6 , 7 ]. Green huajiao is mainly cultivated in the Sichuan, Chongqing and Yunnan regions of China [ 8 ], and the varieties commonly used today are from Hongya, Jiangjin and Jinyang [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS

Gao,

Shi,

Zhao

et al. 2024

Foods

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Green huajiao has a unique flavor and is widely used in cooking as an edible spice. In this study, the intensity of overall aroma and aroma attributes of seven green huajiao samples from the Sichuan and Chongqing regions were evaluated using a dynamic dilution olfactometer and ranking descriptive analysis (RDA) technology. The volatile compounds and major aroma components were determined by GC-MS in combination with odor activity value (OAV) analysis. The partial least squares regression (PLSR) model was further used to identify the key aromas contributing to the aroma sensory attributes. Seven green huajiao samples were categorized into three groups: (1) huajiao samples from Liangshan have a strong intensity of pungent, floral and herbal aromas and a medium-high intensity of sweet aroma, and the key contributing aroma compounds were α-pinene, sabinene, β-pinene, myrcene, ocimene and linalool; (2) huajiao samples from Panzhihua and Hongya have a strong intensity of citrusy, lemony and minty aromas, and the key contributing aroma compound was linalool; and (3) the huajiao sample from the Chongqing region was categorized into a separate group and was characterized by a medium-high intensity of green, minty and sweet aromas, and the main aroma compounds are ocimene, citronellal and α-terpineol. These results provide useful basic data for evaluating the aroma quality and analyzing the key aroma characteristics of green huajiao in the Sichuan and Chongqing regions.

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Degradation and transformation mechanisms of numbing substances: Hydroxyl-α-sanshool & hydroxyl-β-sanshool from Zanthoxylum bungeanum exposed to acid environment

Cited by 16 publications

References 25 publications

Rapid purification of alkylamides from Zanthoxylum bungeanum by medium-pressure liquid chromatography and the establishment of a numbness prediction model using an electronic tongue

Rapid purification of alkylamides from Zanthoxylum bungeanum by medium-pressure liquid chromatography and the establishment of a numbness prediction model using an electronic tongue

Effect of Phenol and Alkylamide Interaction on α-Glucosidase Inhibition and Cellular Antioxidant Activity during In Vitro Digestion: Using Szechuan Pepper (Zanthoxylum genus) as a Model

Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS

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