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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Methods and Application of Food Composition Laboratory » Research » Publications at this Location » Publication #364240

Research Project: Advanced Technology for Rapid Comprehensive Analysis of the Chemical Components

Location: Methods and Application of Food Composition Laboratory

Title: Chemical profile and in vitro gut microbiota modulatory, anti-inflammatory and free radical scavenging Properties of chrysanthemum morifolium cv. Fubaiju

Author
item LI, YANFANG - University Of Maryland
item HAO, YIMING - University Of Maryland
item GAO, BOYAN - Shanghai Jiaotong University
item GENG, PING - University Of Maryland
item HUANG, HAIQIU - University Of Maryland
item YU, LU - University Of Maryland
item CHOE, UYORY - University Of Maryland
item LIU, JIE - Qiqihar University
item SUN, JIANGHAO - University Of Maryland
item Chen, Pei
item Wang, Thomas - Tom
item YU, LIANGLI - University Of Maryland

Submitted to: Journal of Functional Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/4/2019
Publication Date: 7/29/2019
Citation: Li, Y., Hao, ., Gao, B., Geng, ., Huang, H., Yu, L., Choe, U., Liu, J., Sun, J., Chen, P., Wang, T.T., Yu, L. 2019. Chemical profile and in vitro gut microbiota modulatory, anti-inflammatory and free radical scavenging Properties of chrysanthemum morifolium cv. Fubaiju. Journal of Functional Foods. 58:114-122. https://doi.org/10.1016/j.jff.2019.04.053.
DOI: https://doi.org/10.1016/j.jff.2019.04.053

Interpretive Summary: Hot-water and ethanol extracts of Chrysanthemum morifolium cv. Fubaiju were investigated for their chemical compositions, effects on gut microbiota, anti-inflammatory, and free radical scavenging capacities. Mass spectrometry analysis detected tuberonic acid glucoside and tasumatrol B in the Fubaiju for the first time. The hotwater extract had greater anti-inflammation and free radical scavenging activities than its counterpart ethanol extract under the experimental conditions. The total phenolic content and oxygen radical scavenging capacities of the hot-water extract were 33.48 mg gallic acid equivalents/g, and 121.57, 110.11 and 1638.99 µmol Trolox equivalents/g, respectively. In addition, the hot-water extract enhanced the abundance of Bacteroidetes, Firmicutes, Bifidobacteria and Precotella, suggesting that drinking chrysanthemum tea may modulate gut microbiota. The results from this research could be used to improve the production and consumption of C. morifolium cv. Fubaiju as a functional food ingredient and promote local agricultural economics.

Technical Abstract: Hot-water and ethanol extracts of Chrysanthemum morifolium cv. Fubaiju were investigated for their chemical compositions, effects on gut microbiota, anti-inflammatory, and free radical scavenging capacities. UPLC-IMSQTOF-MS analysis detected tuberonic acid glucoside and tasumatrol B in the Fubaiju for the first time. The hotwater extract had greater anti-inflammation and free radical scavenging activities than its counterpart ethanol extract under the experimental conditions. The total phenolic content, relative ABTS%+, DPPH% and oxygen radical scavenging capacities of the hot-water extract were 33.48 mg gallic acid equivalents/g, and 121.57, 110.11 and 1638.99 µmol Trolox equivalents/g, respectively. In addition, the hot-water extract enhanced the abundance of Bacteroidetes, Firmicutes, Bifidobacteria and Precotella, suggesting that drinking chrysanthemum tea may modulate gut microbiota. The results from this research could be used to improve the production and consumption of C. morifolium cv. Fubaiju as a functional food ingredient and promote local agricultural economics.