Investigation of antioxidant interactions between Radix Astragali and Cimicifuga foetida and identification of synergistic antioxidant compounds.
The medicinal plants of Huang-qi (Radix Astragali) and Sheng-ma (Cimicifuga foetida) demonstrate significantly better antioxidant effects when used in combination than when used alone. However, the bioactive components and interactional mechanism underlying this synergistic action are still not well understood. In the present study, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay was employed to investigate the antioxidant capacity of single herbs and their combination with the purpose of screening synergistic antioxidant compounds from them. Chromatographic isolation was performed on silica gel, Sephadex LH-20 columns and HPLC, and consequently to yield formononetin, calycosin, ferulic acid and isoferulic acid, which were identified by their retention time, UV λmax, MS and MS/MS data. The combination of isoferulic acid and calycosin at a dose ratio of 1∶1 resulted in significant synergy in scavenging DPPH radicals and ferric reducing antioxidant power (FRAP) assay. Furthermore, the protective effects of these four potential synergistic compounds were examined using H2O2-induced HepG2 Cells bioassay. Results revealed that the similar synergy was observed in the combination of isoferulic acid and calycosin. These findings might provide some theoretical basis for the purported synergistic efficiency of Huang-qi and Sheng-ma as functional foods, dietary supplements and medicinal drugs.
Department of Food Science, Shandong Agricultural University, Taian, Shandong, China.
Fei
F
Wang
Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, and Central Laboratory, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China.
Shancang
S
Zhao
Department of Food Science, Shandong Agricultural University, Taian, Shandong, China.
Feng
F
Li
Department of Food Science, Shandong Agricultural University, Taian, Shandong, China.
Bo
B
Zhang
Department of Food Science, Shandong Agricultural University, Taian, Shandong, China.
Yi
Y
Qu
Department of Food Science, Shandong Agricultural University, Taian, Shandong, China.
Tianlei
T
Sun
Department of Food Science, Shandong Agricultural University, Taian, Shandong, China.
Ting
T
Luo
Department of Food Science, Shandong Agricultural University, Taian, Shandong, China.
Dapeng
D
Li
D000975:Antioxidants / Q000737:chemistry* / Q000494:pharmacology*; D027883:Astragalus Plant / Q000737:chemistry; D027885:Astragalus propinquus; D001713:Biphenyl Compounds / Q000737:chemistry; D045744:Cell Line, Tumor; D031885:Cimicifuga / Q000737:chemistry*; D002934:Cinnamates / Q000737:chemistry; D004357:Drug Synergism; D004365:Drugs, Chinese Herbal / Q000737:chemistry*; D056945:Hep G2 Cells; D006801:Humans; D006861:Hydrogen Peroxide; D007529:Isoflavones / Q000737:chemistry; D010851:Picrates / Q000737:chemistry; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology*; D010946:Plants, Medicinal / Q000737:chemistry
D000975:Antioxidants; D001713:Biphenyl Compounds; D002934:Cinnamates; D004365:Drugs, Chinese Herbal; D007529:Isoflavones; D010851:Picrates; D010936:Plant Extracts; C121707:7,3'-dihydroxy-4'-methoxyisoflavone; C027492:Huang Qi; D006861:Hydrogen Peroxide; C004931:1,1-diphenyl-2-picrylhydrazyl; C008180:isoferulic acid