The National Edible Fungus Processing Technology Research and Development Center of Henan University has made progress in the research of Huanghua Baijiang
By: Date: 2021-04-06 Categories: foodtechnology Tags: ,
   The National Edible Fungus Processing Technology R&D Center of Henan University has made progress in the chemical composition of Huanghua Baijiang. The result was published in the journal Frontiers in chemistry (immediate IF4.978, 2nd district of Chinese Academy of Sciences) under the title of”Nine unique iridoids and iridoid glycosides from Patrinia scabiosaefolia”.
Patrinia scabiosaefolia Fisch (Patrinia scabiosaefolia Fisch) belongs to Valerianaceae (Patrainia Juss.) Perennial herb with pungent, bitter taste and mild cold in nature. It has the function of clearing heat and detoxification, eliminating carbuncle and purging pus, and removing blood stasis. Pain relief and other effects; in addition to medicinal purposes, Shandong, Jiangxi and other provinces civilians pick young seedlings and young leaves for food, which belong to the traditional medicinal and edible plants.
The National Edible Fungus Processing Technology Research and Development Center of Henan University has made progress in the research of Huanghua Baijiangimage
  The research team continued to study the chemical components of Huanghua Baijiang, and obtained a series of iridoid components. This thesis discovered 9 new iridoids and their glycosides, including 3 iridoids and 6 iridoid glycosides. Among them, compound 1 is a deformed iridoid, and compounds 3, 5-7, and 10 form a new ring on the skeleton. This structure is relatively rare in the genus Patrinia. Among them, compound 3 forms a new ring at the C-3 and C-10 positions of the skeleton, and compounds 5-7 and 10 newly form a 1,3-dioxane ring at the C-7 and C-10 positions of the skeleton. Compound 10 is a dimeric iridoid glycoside, which was first discovered in Huanghua Baijiang. Except that the sugar of compound 9 is 5-deoxyglucose, the sugar moieties of other iridoid glycosides are all glucose. At the same time, the cytotoxic activity of the compounds on HL-60, A-549, SMMC-7721, MCF-7, and SW480 was evaluated. This research has enriched the chemical composition of Huanghua Baijiang and also provided a scientific basis for its application.
  The continuous research results of the Center in Huanghua Baijiang have been published in
  Food and Chemical Toxicology https://doi.org/10.1016/j.fct.2019.110806
  Current Pharmacology Reports https://doi.org/10.1007/s40495-020-00240-7