Changes in chemical components and antitumor activity during the heating process of Fructus Arctii

Context: The dried fruits of Arctium lappa L. have been used in two forms in traditional Chinese medicine; crude and stir-heating Fructus Arctii. However, its processed product possesses better activity. Objective: In this study, the chemical constituents of both crude and processed Fructus Arctii a...

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Autores principales:	Jing Hu, Yun Shi, Bing Yang, Zibo Dong, Xinxin Si, Kunming Qin
Formato:	article
Lenguaje:	EN
Publicado:	Taylor & Francis Group 2019
Materias:	traditional chinese medicine stir-heating multi-component compatibility Therapeutics. Pharmacology RM1-950
Acceso en línea:	https://doaj.org/article/217a76e943ca42349aae869abdc19422
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spelling	oai:doaj.org-article:217a76e943ca42349aae869abdc194222021-11-17T14:21:56ZChanges in chemical components and antitumor activity during the heating process of Fructus Arctii1388-02091744-511610.1080/13880209.2019.1616778https://doaj.org/article/217a76e943ca42349aae869abdc194222019-01-01T00:00:00Zhttp://dx.doi.org/10.1080/13880209.2019.1616778https://doaj.org/toc/1388-0209https://doaj.org/toc/1744-5116Context: The dried fruits of Arctium lappa L. have been used in two forms in traditional Chinese medicine; crude and stir-heating Fructus Arctii. However, its processed product possesses better activity. Objective: In this study, the chemical constituents of both crude and processed Fructus Arctii and their antiproliferative activities were evaluated. Materials and methods: The seven main active components in crude and various processed Fructus Arctii were quantitatively determined using high-performance liquid chromatography (HPLC). According to the actual amount in crude and five processed samples, seven single components were combined as multi-component combinations with six different proportions. The antiproliferative activities of these compatibility component groups were examined using the CCK-8 assay. Results: During the heating process, the proportion of the seven main components changed dynamically. The contents of 3-caffeoylquinic acid (3-CQA), 3,5-dicaffeoylquinic acid (3,5-diCQA), and arctiin (ARC) declined, while the contents of 4-caffeoylquinic acid (4-CQA), 3,4-dicaffeoylquinic acid (3,4-diCQA), 4,5-dicaffeoylquinic acid (4,5-diCQA), and arctigenin (ARG) increased very significantly. Discussion and conclusions: The results also indicated that seven components in the processed samples had higher cytotoxic profiles against HL-60 cells than those in the crude sample. Therefore, the heating process may enhance the antitumor activity of Fructus Arctii by changing the proportion of active components.Jing HuYun ShiBing YangZibo DongXinxin SiKunming QinTaylor & Francis Grouparticletraditional chinese medicinestir-heatingmulti-componentcompatibilityTherapeutics. PharmacologyRM1-950ENPharmaceutical Biology, Vol 57, Iss 1, Pp 363-368 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	traditional chinese medicine stir-heating multi-component compatibility Therapeutics. Pharmacology RM1-950
spellingShingle	traditional chinese medicine stir-heating multi-component compatibility Therapeutics. Pharmacology RM1-950 Jing Hu Yun Shi Bing Yang Zibo Dong Xinxin Si Kunming Qin Changes in chemical components and antitumor activity during the heating process of Fructus Arctii
description	Context: The dried fruits of Arctium lappa L. have been used in two forms in traditional Chinese medicine; crude and stir-heating Fructus Arctii. However, its processed product possesses better activity. Objective: In this study, the chemical constituents of both crude and processed Fructus Arctii and their antiproliferative activities were evaluated. Materials and methods: The seven main active components in crude and various processed Fructus Arctii were quantitatively determined using high-performance liquid chromatography (HPLC). According to the actual amount in crude and five processed samples, seven single components were combined as multi-component combinations with six different proportions. The antiproliferative activities of these compatibility component groups were examined using the CCK-8 assay. Results: During the heating process, the proportion of the seven main components changed dynamically. The contents of 3-caffeoylquinic acid (3-CQA), 3,5-dicaffeoylquinic acid (3,5-diCQA), and arctiin (ARC) declined, while the contents of 4-caffeoylquinic acid (4-CQA), 3,4-dicaffeoylquinic acid (3,4-diCQA), 4,5-dicaffeoylquinic acid (4,5-diCQA), and arctigenin (ARG) increased very significantly. Discussion and conclusions: The results also indicated that seven components in the processed samples had higher cytotoxic profiles against HL-60 cells than those in the crude sample. Therefore, the heating process may enhance the antitumor activity of Fructus Arctii by changing the proportion of active components.
format	article
author	Jing Hu Yun Shi Bing Yang Zibo Dong Xinxin Si Kunming Qin
author_facet	Jing Hu Yun Shi Bing Yang Zibo Dong Xinxin Si Kunming Qin
author_sort	Jing Hu
title	Changes in chemical components and antitumor activity during the heating process of Fructus Arctii
title_short	Changes in chemical components and antitumor activity during the heating process of Fructus Arctii
title_full	Changes in chemical components and antitumor activity during the heating process of Fructus Arctii
title_fullStr	Changes in chemical components and antitumor activity during the heating process of Fructus Arctii
title_full_unstemmed	Changes in chemical components and antitumor activity during the heating process of Fructus Arctii
title_sort	changes in chemical components and antitumor activity during the heating process of fructus arctii
publisher	Taylor & Francis Group
publishDate	2019
url	https://doaj.org/article/217a76e943ca42349aae869abdc19422
work_keys_str_mv	AT jinghu changesinchemicalcomponentsandantitumoractivityduringtheheatingprocessoffructusarctii AT yunshi changesinchemicalcomponentsandantitumoractivityduringtheheatingprocessoffructusarctii AT bingyang changesinchemicalcomponentsandantitumoractivityduringtheheatingprocessoffructusarctii AT zibodong changesinchemicalcomponentsandantitumoractivityduringtheheatingprocessoffructusarctii AT xinxinsi changesinchemicalcomponentsandantitumoractivityduringtheheatingprocessoffructusarctii AT kunmingqin changesinchemicalcomponentsandantitumoractivityduringtheheatingprocessoffructusarctii
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Changes in chemical components and antitumor activity during the heating process of Fructus Arctii

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