Bitterness and antibacterial activities of constituents from Evodia rutaecarpa

BMC Complementary and Alternative Medicine

Research Article

Tingzhao Li¹  Bo Li²  Fei Wu³  Youjie Wang³  Qiang Ma³  Shuang Liang³  Xiaoguang Liang³ 

[1] Amway (China) Botanical R & D Center Co., Ltd., 214115, Wuxi, People’s Republic of China;Amway (China) R & D Center Co., Ltd., 201203, Shanghai, People’s Republic of China;Engineering Research Center of Modern Preparation Technology of TCM, Ministry of Education, Shanghai University of Traditional Chinese Medicine, 1200 Cailun Road, 201203, Shanghai, People’s Republic of China;

关键词: Evodia rutaecarpa;    Electronic Tongue;    Bitterness;    Antibacterial activity;   

DOI  :  10.1186/s12906-017-1701-8

 received in 2016-12-08, accepted in 2017-03-23,  发布年份 2017

来源: Springer

【 摘 要 】

BackgroundBitter herbs are important in Traditional Chinese Medicine and the Electronic Tongue (e-Tongue) is an instrument that can be trained to evaluate bitterness of bitter herbs and their constituents. The aim of this research was to evaluate bitterness of limonoids and alkaloids from Evodia rutaecarpa to demonstrate that they are main bitter material basic of E. rutaecarpa.MethodsNine compounds, including limonoids, indoloquinazoline alkaloids and quinolone alkaloids, were isolated, identified and analyzed by the e-Tongue. Additionally, the antibacterial activities of the nine compounds were evaluated against E. coli and S. aureus.ResultsAll the nine compounds had bitter taste and antibacterial activities to some extent. Among them, limonoids, which were the bitterest compounds, had greater antibacterial activities than alkaloids. And there is a positive correlation between bitter taste and antibacterial activities.ConclusionsIt was confirmed in our study that limonoids, indoloquinazoline alkaloids and quinolone alkaloids are main bitter material basic of E. rutaecarpa based on two evaluation methods of e-Tongue and antibacterial experiment. In addition, the e-Tongue technique is a suitable new method to measure bitter degree in herbs.

【 授权许可】

CC BY   
© The Author(s). 2017