Iridoids and Flavonoids of Four Siberian Gentians: Chemical Profile and Gastric Stimulatory Effect.

Nina Kashchenko,Nadezhda Chirikova,Larisa Tankhaeva,Daniil Olennikov

doi:10.3390/molecules201019172

Abstract

Some Gentiana species have been used by the nomadic people of Siberia as bitter teas or appetizers to eliminate digestive disorders (dyspepsia, heartburn, nausea, etc.). We studied the most frequently used gentians: Gentiana algida, G. decumbens, G. macrophylla and G. triflora. The aim of the present study was to evaluate the phytochemical features and gastrostimulatnt activity of these four gentian herbs. Five iridoids, seven flavones and mangiferin were detected in gentian herbs after analysis by microcolumn-RP-HPLC-UV-ESI-MS. A componential phytochemical profile of the G. decumbens herb is presented for the first time, as well as information about distinct phytochemicals found in gentian herbs. HPLC quantification of the specific compounds of gentian herbs demonstrated the high content of iridoids (24.73–73.53 mg/g) and flavonoids (12.92–78.14 mg/g). The results of biological activity evaluation of four gentian decoctions demonstrated their good ability to stimulate acid-, enzyme- and mucin-forming functions of the stomach attributed to mostly by iridoids and flavonoids. In general, it can be claimed that the gentian decoctions can be used as effective and safe appetizers and are also a good source of biologically active agents.

Highlights

The basis of the nutritional system of Siberian people has traditionally consisted of products rich in animal protein and fat
As part of an ongoing study of the chemistry and pharmacology of gentianaceous bitter teas, we present the results of analysis of the herbs of the four most frequently used gentians, including G. algida Pall., G. decumbens L. f., G. macrophylla Pall. and G. triflora Pall. (Figure 1)
Known data about phytochemicals of the Gentiana species included in the present investigation has indicated a low level of scrutiny of herb compounds in comparison to root constituents, e.g., about thirty compounds were isolated from G. macrophylla roots [16,17] vs. eight compounds discovered in G. macrophylla flowers [18]

Summary

Introduction

The basis of the nutritional system of Siberian people has traditionally consisted of products rich in animal protein and fat. To facilitate the process of digestion a variety of herbal products with a bitter taste was used [1,2,3]. The most commonly used herbal bitter species were gentianaceous plants that grow everywhere in the meadows and steppes of Siberia. These herbs are given uncomplicated names, like white or blue bitter herbs (plants with white or blue flowers), and their derivative beverages are referred to as bitter teas (гашуун ундан, Buryatian; аhыы утах, Yakutian; йдарйичу умивўн, Evenkian) [4]. As part of an ongoing study of the chemistry and pharmacology of gentianaceous bitter teas, we present the results of analysis of the herbs of the four most frequently used gentians, including G. algida Pall. As part of an ongoing study of the chemistry and pharmacology of gentianaceous bitter teas, we present the results of analysis of the herbs of the four most frequently used gentians, including G. algida Pall. (cold gentian), G. decumbens L. f. (lying gentian), G. macrophylla Pall. (large-leaved gentian) and G. triflora Pall. (trianthous gentian) (Figure 1)

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Conclusion