Effects of in Vitro Simulated Degradation on the Xanthine Oxidase Inhibitory Activity of Verbascoside from Plantago asiatica L.

doi:10.7506/spkx1002-6630-201717002

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (17): 8-13.doi: 10.7506/spkx1002-6630-201717002

• Basic Research • Previous Articles Next Articles

Effects of in Vitro Simulated Degradation on the Xanthine Oxidase Inhibitory Activity of Verbascoside from Plantago asiatica L.

WAN Yin1, ZHANG Axi1, CHEN Xueyang2, CHEN Ming3, YU Yingli1, XIA Donghua1, FU Guiming1,4,*

1. State Key Laboratory of Food Science and Technology, College of Food Science, Nanchang University, Nanchang 330047, China;2. Department of Agricultural Sciences, Nanyang Vocational College of Agriculture, Nanyang 473000, China;3. The First Affiliated Hospital of Nanchang University, Nanchang 330006, China;4. Sino-German Food Engineering Center, Nanchang University, Nanchang 330047, China

Online:2017-09-15 Published:2017-09-12

Abstract

Abstract: In this study, the effects of different stages of in vitro simulated digestion on the stability of Plantago asiatica L. seed verbascoside (PSV) were explored. It was found that the concentration of PSV in all simulated digestion systems was reduced after digestion for 4 h, and the highest reduction of (71.26 ± 0.96)% was observed in the gut bacterial culture, followed by the simulated gastrointestinal digestion system ((28.46 ± 0.50)%). After simulated digestion, xanthine oxidase inhibitory activity in various simulated digestion systems increased, in particular in the gut bacterial culture (P < 0.05), followed by the simulated gastrointestinal digestion system. The aglycone metabolites of verbascoside, caffeic acid and hydroxytyrosol, were detected from all simulated digestion systems by LC-MS. The in vitro xanthine oxidase inhibitory activity of caffeic acid and hydroxytyrosol was higher than that of verbascoside. The degradation of verbascoside into xanthine oxidase inhibitory metabolites is likely to be one of the effective ways to exert its physiological activity in vivo.

Key words: verbascoside, simulated digestion, xanthine oxidase, in vitro inhibition activity, aglycone

CLC Number:

TS201.2

WAN Yin, ZHANG Axi, CHEN Xueyang, CHEN Ming, YU Yingli, XIA Donghua, FU Guiming. Effects of in Vitro Simulated Degradation on the Xanthine Oxidase Inhibitory Activity of Verbascoside from Plantago asiatica L.[J]. FOOD SCIENCE, 2017, 38(17): 8-13.

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Effects of in Vitro Simulated Degradation on the Xanthine Oxidase Inhibitory Activity of Verbascoside from Plantago asiatica L.

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