Influence of heat processing on the anti-inflammatory activity of fresh Smilax glabra based on PDE4 inhibition.

ABSTRACT: Smilax glabra Roxb. (SG) is widely used as functional food with various beneficial effects. Fresh SG without processing has been eaten directly for anti-inflammation from ancient China, while the underlying mechanism remains underexplored. This study aims to investigate the anti-inflammatory activity of fresh SG by using metabolites profiles, affinity ultrafiltration mass spectrometry, PDE4 enzyme inhibition assay, and in silico analysis. Encouragingly, fresh SG showed promising anti-inflammatory effect with IC₅₀ value (0.009 μg/μL) on PDE4 was about 12 times higher than that of processed SG (0.110 μg/μL). Astilbin was identified as the main bioactive compound of fresh SG responsible for PDE4 inhibitory activity. We found that heat processing strongly affected asti

SUBMITTER: Wu Y 

PROVIDER: S-EPMC9532784 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature