The final, formatted version of the article will be published soon.
ORIGINAL RESEARCH article
Front. Plant Sci.
Sec. Plant Metabolism and Chemodiversity
Volume 15 - 2024 |
doi: 10.3389/fpls.2024.1418957
This article is part of the Research Topic Plant Natural Products: Biosynthesis, Regulation, and Function View all 7 articles
Unveiling the potential applications of buds of Lonicera japonica Thunb. var. chinensis (Wats.) Bak based on in vitro biological activities, bio-active components, and potential applications coupled to targeted metabolomics
Provisionally accepted- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, China
The buds of Lonicera japonica Thunb. var. chinensis (Wats.) Bak, commonly named as red honeysuckle, has attracted attention for its bright colors. However, due to the lack of systematically study, its potential application is not clear, and its development and utilization has not been known well. In this study, compared with the buds of Lonicera japonica Thunb. (honeysuckle), the potential applications of red honeysuckle were explored based on biological activities, bio-active components, and sensory flavor combined with widely targeted metabolomics. As a result, in vitro tests showed that it had stronger antioxidant and a stronger inhibitory effect on the growth of Escherichia coli and Staphylococcus aureus. And there was no cytotoxicity on LPS-induced RAW264.7 cells in its aqueous extract by the CCK-8 method. Moreover, it also had a stronger effect on inhibiting the expression of inflammatory factors such as IL-6, TNF-, IL-1. bio-active components chlorogenic acid and cynaroside contents were significantly higher (p ≤ 0.001) than green honeysuckle. Widely targeted metabolomics analysis revealed that 4 volatile metabolites such as (E)-4-hexene-1-ol and pyrazole, and 21 non-volatile metabolites such as macranthoside B and oleanolic acid-3-O-glc(1-2)-(ara)-28-O-glucoside ester were specific in red honeysuckle. Interestingly, 14 specific terpenoids metabolites were triterpenoid saponins, indicating a stronger biological activity in red honeysuckle. The sensory flavor analysis showed that the red honeysuckle had a stronger herbal and lighter floral flavour. In conclusion, red honeysuckle had great development value and potential application in medicines, foods, beverages, pigment additives, and health products.
Keywords: red honeysuckle, Biological activities, Bio-active components, Metabolomics, Sensory flavor
Received: 17 Apr 2024; Accepted: 23 Aug 2024.
Copyright: © 2024 Liu, Cheng, Xiang and Chao. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Zhimao Chao, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, China
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.