Several natural phytochemicals from Chinese traditional fermented food-pickled Raphanus sativus L.: Purification and characterization

Yunxuan Hu; Xiaoze Liu; Xiuna Wu; Zhengxiao Zhang; Daren Wu; Chaoxiang Chen; Wenjin Su; Lingyu Zhang; Jian Li; Hui-Min David Wang

doi:10.1016/j.fochx.2022.100390

Several natural phytochemicals from Chinese traditional fermented food-pickled Raphanus sativus L.: Purification and characterization

Food Chem X. 2022 Jul 16:15:100390. doi: 10.1016/j.fochx.2022.100390. eCollection 2022 Oct 30.

Authors

Yunxuan Hu^{1

2

3}, Xiaoze Liu^{1

2

3}, Xiuna Wu^{1

2

3}, Zhengxiao Zhang^{1

2

3}, Daren Wu^{1

2

3}, Chaoxiang Chen^{1

2

3}, Wenjin Su^{1

2

3}, Lingyu Zhang^{1

2

3}, Jian Li^{1

2

3}, Hui-Min David Wang^{1

2

3}

Affiliations

¹ College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
² Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China.
³ Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan.

Abstract

In this study, we aimed to isolate and identify the bioactive compounds from 5-year pickled radish. The pickled radish was extracted with methanol or ethyl acetate. Sephadex LH-20, normal phase and reverse phase silica gel column chromatography were used for separation and purification, combined with thin layer chromatography (TLC), high performance liquid chromatography (HPLC), electrospray mass spectrometry (ESI-MS), nuclear magnetic resonance spectroscopy (NMR) technology for structural identification. The results showed that 6 compounds were separated and purified from methanol and ethyl acetate extracts of 5-year-old pickled radish. The structures were identified as 5-hydroxymethylfurfural, β-sitosterol, β-sitosterol-3-O-glucose glycosides, α-linolenic acid, 1-monopalmitin and chaenomic acid A. Using molecular docking, it was determined that β-sitosterol and its derivative β-sitosterol-3-O-glucose glycosides have high affinity for five antioxidant enzymes, and there were multiple hydrogen bonds between them. These results indicated that pickled radishes might be used as an important source of natural chemical substances.

Keywords: 1-Monopalmitin (PubChem CID14900); 5-Hydroxymethylfurfural (5-HMF, PubChem CID237332); Chaenomic acid A (PubChem CID102339344); Fermented food; Molecular docking; Pickled radish; Purified; Separated; α-Linolenic (PubChem CID5280934); β-Sitosterol (PubChem CID222284); β-Sitosterol-3-O-glucose (PubChem CID5742590).