Phytochemical analysis, antioxidant, anti-inflammatory and enzyme inhibitory activities of bean pear (Pyrus calleryana fruit)
Pyrus calleryana fruit (bean pear) is processed into fruit wine and used in traditional Chinese medicine. The present study reported phytochemical constituents, antioxidant, anti-inflammatory, and enzyme inhibitory activities of P. calleryana fruit water extract (WE) and ethanol extract (EE). In the...
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Frontiers Media S.A.
2025-02-01
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| Series: | Frontiers in Plant Science |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fpls.2025.1521990/full |
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| author | Huan Zhao Huan Zhao Qinqin Wang Lanlan Yang Lanlan Yang Yuanquan Ran Qiong Hu Yi Hong Minyi Tian Minyi Tian Minyi Tian |
| author_facet | Huan Zhao Huan Zhao Qinqin Wang Lanlan Yang Lanlan Yang Yuanquan Ran Qiong Hu Yi Hong Minyi Tian Minyi Tian Minyi Tian |
| author_sort | Huan Zhao |
| collection | DOAJ |
| description | Pyrus calleryana fruit (bean pear) is processed into fruit wine and used in traditional Chinese medicine. The present study reported phytochemical constituents, antioxidant, anti-inflammatory, and enzyme inhibitory activities of P. calleryana fruit water extract (WE) and ethanol extract (EE). In the P. calleryana fruit WE and EE, 63 compounds were identified using UHPLC-Q-Orbitrap-MS analysis, including 23 phenols, 13 flavonoids, 14 terpenoids, and 13 other types of compounds. In the antioxidant activity, WE and EE showed marked free radical scavenging effects on both ABTS (2.33 ± 0.15 μg/mL and 2.23 ± 0.15 μg/mL, respectively) and DPPH (5.93 ± 0.55 μg/mL and 7.07 ± 0.23 μg/mL, respectively), especially, their scavenging effects on DPPH free radicals were superior or equivalent to that of BHT (7.47 ± 0.47 μg/mL). In LPS-induced RAW264.7 cells, P. calleryana fruit WE and EE remarkably inhibited the secretion of inflammatory factors, and the inhibitory effect of WE on the release of IL-6, NO, and PGE2 was superior or equivalent to that of EE. Interestingly, P. calleryana fruit WE and EE exhibited potent inhibition on α-glucosidase (0.60 ± 0.09 μg/mL and 0.48 ± 0.09 μg/mL, respectively) and tyrosinase (210.11 ± 2.59 μg/mL and 45.35 ± 0.96 μg/mL, respectively), which were superior to their respective positive controls acarbose (302.57 ± 22.09 μg/mL) and arbutin (243.07 ± 15.91 μg/mL). Our findings suggested that P. calleryana fruit WE and EE possess significant antioxidant, anti-inflammatory, α-glucosidase, and tyrosinase inhibitory properties. Thus, P. calleryana fruit has great potential for application in functional food products. |
| format | Article |
| id | doaj-art-fa7df0583aae4c5e9d53b1a1d0f9dcc2 |
| institution | Kabale University |
| issn | 1664-462X |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Plant Science |
| spelling | doaj-art-fa7df0583aae4c5e9d53b1a1d0f9dcc22025-02-07T06:49:20ZengFrontiers Media S.A.Frontiers in Plant Science1664-462X2025-02-011610.3389/fpls.2025.15219901521990Phytochemical analysis, antioxidant, anti-inflammatory and enzyme inhibitory activities of bean pear (Pyrus calleryana fruit)Huan Zhao0Huan Zhao1Qinqin Wang2Lanlan Yang3Lanlan Yang4Yuanquan Ran5Qiong Hu6Yi Hong7Minyi Tian8Minyi Tian9Minyi Tian10Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang, ChinaNational & Local Joint Engineering Research Center for the Exploitation of Homology Resources of Southwest Medicine and Food, Guizhou University, Guiyang, ChinaKey Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang, ChinaKey Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang, ChinaNational & Local Joint Engineering Research Center for the Exploitation of Homology Resources of Southwest Medicine and Food, Guizhou University, Guiyang, ChinaFirst Affiliated Hospital of Guizhou University of Traditional Chinese Medicine, Guiyang, ChinaFirst Affiliated Hospital of Guizhou University of Traditional Chinese Medicine, Guiyang, ChinaKey Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang, ChinaKey Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang, ChinaNational & Local Joint Engineering Research Center for the Exploitation of Homology Resources of Southwest Medicine and Food, Guizhou University, Guiyang, ChinaFirst Affiliated Hospital of Guizhou University of Traditional Chinese Medicine, Guiyang, ChinaPyrus calleryana fruit (bean pear) is processed into fruit wine and used in traditional Chinese medicine. The present study reported phytochemical constituents, antioxidant, anti-inflammatory, and enzyme inhibitory activities of P. calleryana fruit water extract (WE) and ethanol extract (EE). In the P. calleryana fruit WE and EE, 63 compounds were identified using UHPLC-Q-Orbitrap-MS analysis, including 23 phenols, 13 flavonoids, 14 terpenoids, and 13 other types of compounds. In the antioxidant activity, WE and EE showed marked free radical scavenging effects on both ABTS (2.33 ± 0.15 μg/mL and 2.23 ± 0.15 μg/mL, respectively) and DPPH (5.93 ± 0.55 μg/mL and 7.07 ± 0.23 μg/mL, respectively), especially, their scavenging effects on DPPH free radicals were superior or equivalent to that of BHT (7.47 ± 0.47 μg/mL). In LPS-induced RAW264.7 cells, P. calleryana fruit WE and EE remarkably inhibited the secretion of inflammatory factors, and the inhibitory effect of WE on the release of IL-6, NO, and PGE2 was superior or equivalent to that of EE. Interestingly, P. calleryana fruit WE and EE exhibited potent inhibition on α-glucosidase (0.60 ± 0.09 μg/mL and 0.48 ± 0.09 μg/mL, respectively) and tyrosinase (210.11 ± 2.59 μg/mL and 45.35 ± 0.96 μg/mL, respectively), which were superior to their respective positive controls acarbose (302.57 ± 22.09 μg/mL) and arbutin (243.07 ± 15.91 μg/mL). Our findings suggested that P. calleryana fruit WE and EE possess significant antioxidant, anti-inflammatory, α-glucosidase, and tyrosinase inhibitory properties. Thus, P. calleryana fruit has great potential for application in functional food products.https://www.frontiersin.org/articles/10.3389/fpls.2025.1521990/fullPyrus calleryanachemical componentsantioxidantanti-inflammatory effectenzyme inhibitory activity |
| spellingShingle | Huan Zhao Huan Zhao Qinqin Wang Lanlan Yang Lanlan Yang Yuanquan Ran Qiong Hu Yi Hong Minyi Tian Minyi Tian Minyi Tian Phytochemical analysis, antioxidant, anti-inflammatory and enzyme inhibitory activities of bean pear (Pyrus calleryana fruit) Frontiers in Plant Science Pyrus calleryana chemical components antioxidant anti-inflammatory effect enzyme inhibitory activity |
| title | Phytochemical analysis, antioxidant, anti-inflammatory and enzyme inhibitory activities of bean pear (Pyrus calleryana fruit) |
| title_full | Phytochemical analysis, antioxidant, anti-inflammatory and enzyme inhibitory activities of bean pear (Pyrus calleryana fruit) |
| title_fullStr | Phytochemical analysis, antioxidant, anti-inflammatory and enzyme inhibitory activities of bean pear (Pyrus calleryana fruit) |
| title_full_unstemmed | Phytochemical analysis, antioxidant, anti-inflammatory and enzyme inhibitory activities of bean pear (Pyrus calleryana fruit) |
| title_short | Phytochemical analysis, antioxidant, anti-inflammatory and enzyme inhibitory activities of bean pear (Pyrus calleryana fruit) |
| title_sort | phytochemical analysis antioxidant anti inflammatory and enzyme inhibitory activities of bean pear pyrus calleryana fruit |
| topic | Pyrus calleryana chemical components antioxidant anti-inflammatory effect enzyme inhibitory activity |
| url | https://www.frontiersin.org/articles/10.3389/fpls.2025.1521990/full |
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