[UFLC-Q-TOF-MS fingerprints of rhizome of Curcuma phaeocaulis and its vinegar processed products and inhibitory effect on thrombosis].

Jul 31, 2019Zhongguo Zhong yao za zhi = Zhongguo zhongyao zazhi = China journal of Chinese materia medica

Chemical patterns of Curcuma phaeocaulis root and its vinegar-treated form and their effects on blood clotting

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Circadian Biology on OpenScience ↗PubMed ↗DOI ↗

Abstract

Eight specific peaks from the fingerprint analysis were identified as effective components in inhibiting tail thrombosis in mice.

Raw and vinegar-processed rhizome of Curcuma phaeocaulis are associated with promoting blood circulation and reducing blood stasis.
The vinegar processing of the rhizome may enhance its efficacy in preventing tail thrombosis in a mouse model.
Ultrafast liquid chromatography-quadrupole time-of-flight mass spectrometry (UFLC-Q-TOF-MS) was used to analyze the chemical components of both raw and vinegar-processed samples.
The correlation between the identified chemical components and their effectiveness in inhibiting tail thrombosis was assessed using orthogonal partial least squares discriminant analysis (OPLS-DA).
The study highlights specific marker components that could differentiate the therapeutic potentials of raw versus vinegar-processed C. phaeocaulis.

AI simplified

Both raw and vinegar products of the rhizome of Curcuma phaeocaulis are common drugs for promoting blood circulation and removing blood stasis in traditional Chinese medicine,which could be reflected in the inhibition of tail thrombosis in mice. As the traditional processing theory instructs,vinegar tastes sour and bitter,but can activate blood circulation and remove stasis after being infiltrated into the rhizome of C. phaeocaulis as an excipient. In this study,under the help of the ultrafast liquid chromatography-quadrupole time-offlight mass spectrometry( UFLC-Q-TOF-MS),the spectrum-effect relationship between the inhibition of tail thrombosis in mice and the rhizome of C. phaeocaulis both before and after the vinegar processing,were established to explore the functional changes of blood circulation and stasis after vinegar process. Based on the peak area from the fingerprint of UFLC-Q-TOF-MS of the alcohol extracts from the raw and vinegar-processed rhizome of C. phaeocaulis and their efficacy for inhibiting tail thrombosis,the correlation between the chromatography of UFLC-Q-TOF-MS and the inhibition of tail thrombosis in mice were analyzed by orthogonal partial least squares discriminant analysis( OPLS-DA) method. The results,produced by Simca-P software,showed that effective components consisted of eight peaks 16,24( aromadendrene oxide),3,11,22( dehydro-α-curcumene),19[( R)-(-)-α-curcumene],23 and 10 from the fingerprint,making great contribution to distinguish C. phaeocaulis raw products and the corresponding vinegar processed products. Therefore,from the perspective of inhibiting the formation of tail thrombosis in mice,the marker components could be found through the spectrum-effect relationship to distinguish C.phaeocaulis raw and vinegar products. This study provided new basis to explain the difference between the raw and the processed products of traditional Chinese medicine in the functional change of promoting blood circulation and removing blood stasis.

[UFLC-Q-TOF-MS fingerprints of rhizome of Curcuma phaeocaulis and its vinegar processed products and inhibitory effect on thrombosis].

Abstract

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