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Monitoring of polyphenol mangiferin by liquid chromatography tandem mass spectrometry in rat and its comparative pharmacokinetic study of a single compound, a single botanic extract and multiple botanic extract
Author(s) -
Chang HsingYi,
Hsueh Thomas Y.,
Tsai TungHu
Publication year - 2018
Publication title -
separation science plus
Language(s) - English
Resource type - Journals
ISSN - 2573-1815
DOI - 10.1002/sscp.201800083
Subject(s) - mangiferin , chemistry , bioavailability , pharmacokinetics , chromatography , oral administration , tandem mass spectrometry , traditional medicine , polyphenol , ingredient , pharmacology , mass spectrometry , food science , medicine , biochemistry , antioxidant
The aim of this study is to develop a sensitive, validated specific performance liquid chromatography tandem mass spectrometry method to analysis of spinosin, jujuboside A, jujuboside B, mangiferin, pachymic acid, ferulic aid, and glycyrrhizic acid in herbal preparations. This validated method was further applied to a comparative study on the pharmacokinetics and oral bioavailability of mangiferin following administration of mangiferin (a single compound), Anemarrhenae Rhizoma extracts (a single‐herb extract), and a multiple botanic Anemarrhenae Rhizoma extract. A conscious and freely moving rat model was used for pharmacokinetic study of mangiferin. A parallel study was divided into four treatments to investigate the oral bioavailability of mangiferin, single compound of mangiferin (3 mg/kg, i.v.), mangiferin (38 mg/kg, p.o.), and a single botanic Anemarrhenae Rhizoma extracts (2.85 g/kg, p.o.), and a multiple botanic Anemarrhenae Rhizoma extract (10 g/kg, p.o.). The above oral doses of botanic extract were equivalently to mangiferin (38 mg/kg, p.o.). The pharmacokinetic results demonstrated that the oral bioavailability of mangiferin for the single compound administration (0.6%) was significantly lower than that of both the single Anemarrhenae Rhizoma extracts (6.2%) and a multiple botanic Anemarrhenae Rhizoma extract (3.0%). This phenomenon may be due to herbal ingredient‐ingredient or botanic‐botanic interactions.