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Volume 13
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10.3390/foods13244018
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Article

Antioxidant Effects and Potential Mechanisms of Citrus reticulata ‘Chachi’ Components: An Integrated Approach of Network Pharmacology and Metabolomics

by
Jiahao Xiao
1,
Tian Sun
2,
Shengyu Jiang
2,
Zhiqiang Xiao
3,
Yang Shan
1,3,
Tao Li
1,
Zhaoping Pan
1,
Qili Li
1,* and
Fuhua Fu
1,3,*
1
Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
2
Zheng Gan Hui (Jiang Men Xin Hui) Dried Tangerine Peel, Ltd., Jiangmen 529100, China
3
Longping Branch, College of Biology, Hunan University, Changsha 410125, China
*
Authors to whom correspondence should be addressed.
Foods 2024, 13(24), 4018; https://doi.org/10.3390/foods13244018
Submission received: 29 October 2024 / Revised: 5 December 2024 / Accepted: 9 December 2024 / Published: 12 December 2024
(This article belongs to the Special Issue Value-Added Applications of Bioactive Compounds from By-Products of Food Processing)
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Abstract

Citrus reticulata ‘Chachi’ (CRC), recognized for its considerable edible and medicinal significance, is a valuable source of metabolites beneficial to human health. This research investigates the metabolic distinctions and antioxidant properties across four different parts of CRC, using multivariate statistical analysis to interpret metabolomic data and network pharmacology to identify potential antioxidant targets and relevant signaling pathways. The results indicate considerable metabolic differences in different parts of the sample, with 1622 metabolites showing differential expression, including 816 secondary metabolites, primarily consisting of terpenoids (31.02%) and flavonoids (25.22%). The dried mature citrus peel (CP) section demonstrates the highest level of total phenolics (6.8 mg/g), followed by the pulp without seed (PU) (4.52 mg/g), pulp with seed (PWS) (4.26 mg/g), and the seed (SE) (2.16 mg/g). Interestingly, targeted high-performance liquid chromatography of flavonoids reveals the highest level of nobiletin and tangeretin in CP, whereas PU has the highest level of hesperidin, narirutin, and didymin. Furthermore, all four sections of CRC exhibit robust antioxidant properties in in vitro assessments (CP > PU > PWS > SE). Lastly, the network pharmacology uncovered potential antioxidant mechanisms in CRC. This research offers deeper insights into the development and utilization of byproducts in the CRC processing industry.
Keywords: Citrus reticulata ‘Chachi’; metabolomics; flavonoids; network pharmacology; antioxidant activity Citrus reticulata ‘Chachi’; metabolomics; flavonoids; network pharmacology; antioxidant activity

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MDPI and ACS Style

Xiao, J.; Sun, T.; Jiang, S.; Xiao, Z.; Shan, Y.; Li, T.; Pan, Z.; Li, Q.; Fu, F. Antioxidant Effects and Potential Mechanisms of Citrus reticulata ‘Chachi’ Components: An Integrated Approach of Network Pharmacology and Metabolomics. Foods 2024, 13, 4018. https://doi.org/10.3390/foods13244018

AMA Style

Xiao J, Sun T, Jiang S, Xiao Z, Shan Y, Li T, Pan Z, Li Q, Fu F. Antioxidant Effects and Potential Mechanisms of Citrus reticulata ‘Chachi’ Components: An Integrated Approach of Network Pharmacology and Metabolomics. Foods. 2024; 13(24):4018. https://doi.org/10.3390/foods13244018

Chicago/Turabian Style

Xiao, Jiahao, Tian Sun, Shengyu Jiang, Zhiqiang Xiao, Yang Shan, Tao Li, Zhaoping Pan, Qili Li, and Fuhua Fu. 2024. "Antioxidant Effects and Potential Mechanisms of Citrus reticulata ‘Chachi’ Components: An Integrated Approach of Network Pharmacology and Metabolomics" Foods 13, no. 24: 4018. https://doi.org/10.3390/foods13244018

APA Style

Xiao, J., Sun, T., Jiang, S., Xiao, Z., Shan, Y., Li, T., Pan, Z., Li, Q., & Fu, F. (2024). Antioxidant Effects and Potential Mechanisms of Citrus reticulata ‘Chachi’ Components: An Integrated Approach of Network Pharmacology and Metabolomics. Foods, 13(24), 4018. https://doi.org/10.3390/foods13244018

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