| The fruits and leaves of Lonicera caerulea L.are well known for their rich phenolic components and have certain research value.This study began in June 2018,and the mature fruits of “Lan Jingling” variety mainly cultivated by Lonicera caerulea L.and the physiological mature leaves after fruits picking were used as test materials.All the fruits and leaves were collected from the small berry resources of Northeast Agricultural University.The polyphenolic crude extracts of fruits and leaves were separated by solid phase extraction(SPE)to obtain different components(anthocyanins,non-anthocyanins phenolics and polysaccharides).The main polyphenolic compounds in fruits and leaves were identified by a high-performance liquid chromatography and pulsed amperometric detection(HPLC-PAD)and a high-performance liquid chromatography-electrospray ionization-mass spectrometry(HPLC-ESI-MS2).Antioxidant activity(DPPH,ABTS,FRAP,ORAC),anti-glycosylation activity(BSA-GLU system,BSA-MGO system),α-amylase inhibition activity,total phenolic content(TPC)and total anthocyanin content(TAC)of polyphenolic crude extracts and other different components were determined to investigate their functionality to evaluate the in vitro activity of different components,to explore the major activity components in fruits and leaves,to compare the differences between fruits and leaves,to provide a scientific basis for for the development and utilization of Lonicera caerulea L.,and the experimetal results of this study are showed below:(1)A total of 29 polyphenolic compounds were identified in the fruits,of which 8 were anthocyanins and 21 were non-anthocyanin phenolics compound.A total of 29 polyphenolic compounds were identified in the leaves,of which 6 were anthocyanin and 23 non-anthocyanins phenolic compounds.(2)There were 4 kinds of anthocyanins shared in fruits and leaves,which were cyanidin-3,5-diglucoside,cyanidin-3 glucoside,cyanidin-3-rutinoside,and delphinidin-3-rutinoside.There were four kinds of anthocyanins specific to the fruit,and 2 kinds of anthocyanins specific to the leaves.There were 14 kinds of non-anthocyanins phenolics in fruits and leaves,which were 4 flavonols(quercetin-3-acetylglucoside,quercetin-3-glucoside,quercetin-3-rutinoside and isorhamnetin-3-rutinoside),2 flavanols(catechins and proanthocyanidin dimers),and 8 phenolic acids(quinic acid,5-p-coumaroylquinic acid,5-caffeoylquinic acid,dicaffeoylquinic acid,3-caffeoylquinic acid,4-caffeoylquinic acid,p-coumaric acid glucose,and 3-feruloylquinic acid).There were 7 kinds of non-anthocyanins phenolics in the fruit,9 kinds of non-anthocyanins phenolics in the leaves.At the same time,gentisic acid was both found in fruits and leaves.(3)The quinic acid,5-p-Coumaroylquinic acid,apigenin-7-β-D-(4"-caffeoyl)glucuronide and 3-feruloylquinic acid were identified for the first time in the fruits of Lonicera caerulea L.And catechin,isorhamnetin-3-rutinoside,quercetin-3-xylosyl-glucoside,proanthocyanidin dimers,kaempferol-3-(6’’-acetyl)glucoside-7-rhamnoside,3-feruloylquinic acid,genistein-7-glucoside,3,5,8-trihydroxy-6,7,3’,4’-tetramethoxyflavone and gallomyrtucommulone C were first identified in the leaves of Lonicera caerulea L.(4)Cyanidin-3-glucoside was the main anthocyanin in fruits of Lonicera caerulea L.,and its monomer content was as high as 81%.Chlorogenic acid was the main anthocyanin in fruits,and quercetin was the main flavonoid in fruits.Quercetin and chlorogenic acid were the main components of non-anthocyanins phenolics in the leaves of Lonicera caerulea L.(5)The results of antioxidant activity showed that the anthocyanins component in the fruits had the highest antioxidant activity(287.24 mg Trolox/g DW,265.54 mg Trolox/g DW,60.17 mg Trolox/g DW,210.56 mg Fe SO4·7H2O/g DW)by DPPH,ABTS,FRAP and ORAC assays,respectively.It showed 7-40 times higher than that of polyphenolic crude extracts,2~7 times higher than that of non-anthocyanins phenolics,and 60-~300 times higher than that of which was7-40 times of the polyphenolic crude extracts,2~7 times of non-anthocyanins phenolics,60~300 times of polysaccharides.The antioxidant activity of non-anthocyanins phenolics in leaves was the highest(15.53 mg Trolox/g DW;27.82 mg Trolox/g DW,16.17 mg Trolox/g DW,95.83 mg Fe SO4·7H2O/g DW),which showeds 3-10 times higher than that of the other components.Meanwhile,the antioxidant activity of the fruits was significantly greater than that of the leaves.The antioxidant activity of the anthocyanin in fruits was 3-10 times higher than that of the non-anthocyanins phenolics in leaves.(6)The results of anti-glycosylation activity showed that the anthocyanins component of the fruits had the highest anti-glycosylation activity.The inhibition rates of anthocyanins for AGEs,dityrosine,N-formyl kynurenine,kynurenine and MGO-induced AGEs were 74.21%,78.48%,81.29%,38.50%,and 89.12%,respectively.The inhibition rates of anthocyanins showed 1.1~455.9 times higher than that of other components.The anti-glycosylation activity of the non-anthocyanin phenolics in leaves was the highest,and their inhibition rates for AGEs,tyrosine,N-formyl kynurenine,kynurenine and MGO-induced AGEs were: 42.79%,39.07%,43.36%,12.66%,and 50.17%,The inhibition rates of non-anthocyanin phenolics showedand 1.5~80.9 times higher than that of other components.Meanwhile,the anti-glycosylation activity of the fruits was 1~3 times higher than that of the leaves.The polysaccharides showed no obvious anti-glycosylation activity.(7)The results of α-amylase inhibition activity showed that the anthocyanins of the fruits had the strongest α-amylase inhibition activity(10.31 mmol AE/g).The α-amylase inhibition activity of the non-anthocyanin phenolics in the leaves was the strongest(12.18 mmol AE/g).Meanwhile,the α-amylase inhibition activity of the non-anthocyanins phenolics in the leaves was slightly stronger than that of the anthocyanins in the fruits.The polysaccharides had no α-amylase inhibition activity.(8)The highest TPC of non-anthocyanin phenolics in fruits was 222.45 mg GA/ g DW,and the highest TPC of non-anthocyanin phenolics in leaves was 76.68 mg GA/ g DW.The TAC of the anthocyanins component in the fruits was 37.85 mg C3G/g DW,and the TAC of the anthocyanins component in the leaves was 0.36 mg C3G/g DW.The TPC and TAC of the fruits were higher than those of the leaves.(9)Correlationship analysis showed that the total phenolic content in the fruits and leaves was significantly positively correlated with antioxidant activity and anti-glycosylation activity,but not with α-amylase inhibition activity.The total anthocyanin content in the fruits and leaves of was significantly positively correlated with antioxidant activity,anti-glycation activity,and α-amylase inhibition activity.Meanwhile,the antioxidant activity of fruits and leaves was significantly positively correlated with anti-glycosylation activity and α-amylase inhibition activity. |
PDF Full Text Request