Toxicity Reduction of Euphorbia kansui Stir-Fried with Vinegar Based on Conversion of 3-O-(2′E,4′Z-Decadi-enoyl)-20-O-acetylingenol

Abstract

The dried roots of Euphorbia kansui S.L.Liou ex S.B.Ho have long been used to treat edema in China. However, the severe toxicity caused by Euphorbia kansui (EK) has seriously restricted its clinical application. Although EK was processed with vinegar to reduce its toxicity, the detailed mechanisms of attenuation in toxicity of EK stir-fried with vinegar (VEK) have not been well delineated. Diterpenoids are the main toxic ingredients of EK, and changes in these after processing may be the underlying mechanism of toxicity attenuation of VEK. 3-O-(2′E,4′Z-decadienoyl)-20-O-acetylingenol (3-O-EZ) is one of the diterpenoids derived from EK, and the content of 3-O-EZ was significantly reduced after processing. This study aims to explore the underlying mechanisms of toxicity reduction of VEK based on the change of 3-O-EZ after processing with vinegar. Based on the chemical structure of 3-O-EZ and the method of processing with vinegar, simulation experiments were carried out to confirm the presence of the product both in EK and VEK and to enrich the product. Then, the difference of peak area of 3-O-EZ and its hydrolysate in EK and VEK were detected by ultra-high-performance liquid chromatography (UPLC). Furthermore, the toxicity effect of 3-O-EZ and its hydrolysate, as well as the underlying mechanism, on zebrafish embryos were investigated. The findings showed that the diterpenoids (3-O-EZ) in EK can convert into less toxic ingenol in VEK after processing with vinegar; meanwhile, the content of ingenol in VEK was higher than that of EK. More interestingly, the ingenol exhibited less toxicity (acute toxicity, developmental toxicity and organic toxicity) than that of 3-O-EZ, and 3-O-EZ could increase malondialdehyde (MDA) content and reduce glutathione (GSH) content; cause embryo oxidative damage by inhibition of the succinate dehydrogenase (SDH) and superoxide dismutase (SOD) activity; and induce inflammation and apoptosis by elevation of IL-2 and IL-8 contents and activation of the caspase-3 and caspase-9 activity. Thus, this study contributes to our understanding of the mechanism of attenuation in toxicity of VEK, and provides the possibility of safe and rational use of EK in clinics.

Function of chitosan in aDOPO‐based flame retardant modified epoxy resin

“…As illustrated in the Figure 1d, the peak at m / z 383.1 was assigned to [M + H] + ion, where M represented for the molecular weight of PDE. The peak at m / z 401.4 was attributed to [M + H 3 O] + ion, and the peak at m / z 405.2 was presumed to be [M + Na] + ion, the Na + ion was presumed to be from the mobile phase or the pipeline system, and it was easily to combine with carbonyl oxygen in PDE 29–32 . The assignments for the fragments in ESI‐MS spectrum of PDE were shown in Table S1.…”

Influence of thermal processing on the quality of hawthorn: Quality markers of heat‐processed hawthorn

“…Thermal processing is the most common method in herb processing as well as in food manufacturing. According to the processing theory of Traditional Chinese Medicine (TCM), thermal processing could reduce toxicity and modify the efficacy of herbs [8 ,9]. Besides hawthorn, other herbs undergoing thermal processing exhibit different pharmacological actions: different stir‐fried products of malt, including raw malt, red malt and charred malt, presented different therapeutic effects; [10] the antioxidant activities of ginger were negatively related to the degree of thermal processing: dried ginger > stir‐frying ginger > carbonized ginger; [11] The anti‐inflammatory effects of carbonized Schizonepetae Spica (CSS) were less potent than those of raw Schizonepetae Spica (RSS), while CSS showed more potent antiviral activities than RSS [12].…”