The Fate and Intermediary Metabolism of Soyasapogenol in the Rat.
The Fate and Intermediary Metabolism of Soyasapogenol in the Rat.
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DOI：
10.3390/molecules28010284
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发表时间：
2022-12-29
期刊：
影响因子：
4.6
通讯作者：
Zhao, Dayun
中科院分区：
文献类型：
--
作者：
Pan, Chenghui;Yan, Yonggang;Zhao, Dayun
研究表明，大豆皂苷在胃肠道中吸收较差，大豆皂苷苷元或大豆皂苷元醇的吸收速度更快，吸收量也比相应的大豆皂苷更大。因此，了解这些化合物的生物利用度对于含有其成分的功能食品的潜在开发是重要的。为研究大豆皂甙元醇A和B在大鼠体内的代谢特征，测定了大鼠口服和静脉注射大豆皂甙元醇A和B的药代动力学参数。采用UPLC-/Q-TOF-MS/MS技术对大豆皂甙元醇的肝脏代谢产物进行了鉴定，并对其代谢途径进行了推测。结果表明，口服给药后，在吸收过程中存在双峰现象。Tmax约为2 h，24 h后大豆皂精酚被完全代谢。大豆皂甙元的生物利用度上级，可达60%以上。在大鼠胆汁中检测到16种大豆皂精酚A代谢产物和15种大豆皂精酚B代谢产物。大豆皂甙元醇的I相和II相代谢转化类型包括氧化、脱氢、水解、脱水、还原、磷酸化、硫酸化、葡萄糖醛酸化和与半胱氨酸结合。此外，大豆皂草精醇A在代谢过程中可转化为大豆皂草精醇B和E。这些结果表明，它是可行的，使用大豆皂精醇作为功能性成分在营养保健品或食品配方。
Research suggests that soyasaponins are poorly absorbed in the GI tract and that soyasaponin aglycones or soyasapogenols are absorbed faster and in greater amounts than the corresponding soyasaponins. Therefore, it is important to understand the bioavailability of these compounds for the potential development of functional foods containing their components. In this paper, to investigate the metabolic characteristics of soyasapogenols A and B, the pharmacokinetic parameters in rats were determined via oral and intravenous administration. The liver metabolites of soyasapogenols were identified using UPLC–/Q-TOF–MS/MS, and their metabolic pathways were also speculated. The results show that, after oral administration, there was a bimodal phenomenon in the absorption process. Tmax was about 2 h, and soyasapogenol was completely metabolized 24 h later. The bioavailability of soyasapogenol was superior, reaching more than 60%. There were sixteen metabolites of soyasapogenol A and fifteen metabolites of soyasapogenol B detected in rat bile. Both phase I and II metabolic transformation types of soyasapogenols, including oxidation, dehydrogenation, hydrolysis, dehydration, deoxidization, phosphorylation, sulfation, glucoaldehyde acidification, and conjugation with cysteine, were identified. In addition, soyasapogenol A could be converted into soyasapogenols B and E in the metabolic process. These results suggest that it is feasible to use soyasapogenols as functional ingredients in nutraceuticals or food formulations.
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影响因子：
6.1
作者：
Zhang, Wei;Popovich, David G.
通讯作者：
Popovich, David G.
DOI：
10.3390/molecules14082959
发表时间：
2009-08-10
期刊：
Molecules (Basel, Switzerland)
影响因子：
--
作者：
Zhang W;Popovich DG
通讯作者：
Popovich DG
DOI：
10.3390/molecules22030400
发表时间：
2017-03-04
期刊：
Molecules (Basel, Switzerland)
影响因子：
--
作者：
J C Furtado NA;Pirson L;Edelberg H;M Miranda L;Loira-Pastoriza C;Preat V;Larondelle Y;André CM
通讯作者：
André CM
DOI：
10.1016/j.jpba.2013.09.031
发表时间：
2014-01-25
影响因子：
3.4
作者：
He, Chunyong;Zhou, Dandan;Wang, Zhengtao
通讯作者：
Wang, Zhengtao
DOI：
10.1080/10826076.2020.1851253
发表时间：
2020-11-24
影响因子：
1.3
作者：
Pan, Chenghui;Qi, Dongyue;Zhao, Dayun
通讯作者：
Zhao, Dayun