Scientific Evidence Obtained for Traditional Uses of Maqian in Xishuangbanna
Nov 07, 2014 Email"> PrintText Size
Zanthoxylum myriacanthum var. pubescens Huang (synonyms Zanthoxylum rhetsoides var. pubescens C. C. Huang and Z. utile C. C. Huang), is known as “Maqian” in the Xishuangbanna Dai Autonomous Prefecture, Yunnan Province, China. It is an important indigenous remedy consumed by Dai people in Xishuangbanna for digestive disorders, detoxification, and the relief of swelling and pain. Huajiao (Zanthoxylum schinifolium Sieb. et Zucc.), known as Chinese prickly ash, is a related species of Zanthoxylum commonly used in traditional Chinese medicine in the treatment of detoxification, vomiting and stomach ache.
In ethnobotanical studies on villages of Xishuangbanna, Prof. HU Huabin and his team of Xishuangbanna Tropical Botanical Garden (XTBG) of Chinese Academy of Sciences found that Maqian rather than Huajiao is frequently used to treat tropical diseases like cholera, typhoid, malaria, plague and digestive disorders by the ethnic groups in Xishuangbanna. Besides its medicinal usage, Maqian is also widely consumed as a spicy condiment like Huajiao. However, limited scientific and bioactivity information is available on the essential oil of Maqian.
By investigating the chemical composition, antimicrobial and anti-inflammatory activities of Maqian, the researchers aimed to provide scientific evidence to justify its traditional usage as an ethnic medicine and spice. They also conducted parallel and comparative laboratory analysis of the essential oil of Huajiao in order to support the preference of the ethnic group for Maqian.
Gas chromatography–mass spectrometry (GC–MS) analysis showed that the essential oil is rich in limonene. It showed stronger antimicrobial activity against five tested pathogens and spoilage organisms than Huajiao, and comparable activity with the positive controls (Fluconazole and Amikacin) against Aspergillus fumigates and Klebsiella pneumonia. Maqian also showed better anti-inflammatory activity than Huajiao by significantly inhibiting nitric oxide production induced by LPS in RAW 264.7 cells at lower concentrations without a significant effect on cell viability.
Based on its stronger antimicrobial and anti-inflammatory activities, the results suggested that Maqian could be promoted as a better alternative to Huajiao and that it has the potential for further exploration and application as a natural antimicrobial and anti-inflammatory ingredient in the medical and functional food industries.
The study entitled “Chemical composition, antimicrobial and anti-inflammatory activities of the essential oil from Maqian (Zanthoxylum myriacanthum var. pubescens) in Xishuangbanna, SW China” has been published online in Journal of Ethnopharmacology.
Figure: Experiment procedure (Image by LI Ren)
Zanthoxylum myriacanthum var. pubescens Huang (synonyms Zanthoxylum rhetsoides var. pubescens C. C. Huang and Z. utile C. C. Huang), is known as “Maqian” in the Xishuangbanna Dai Autonomous Prefecture, Yunnan Province, China. It is an important indigenous remedy consumed by Dai people in Xishuangbanna for digestive disorders, detoxification, and the relief of swelling and pain. Huajiao (Zanthoxylum schinifolium Sieb. et Zucc.), known as Chinese prickly ash, is a related species of Zanthoxylum commonly used in traditional Chinese medicine in the treatment of detoxification, vomiting and stomach ache.
In ethnobotanical studies on villages of Xishuangbanna, Prof. HU Huabin and his team of Xishuangbanna Tropical Botanical Garden (XTBG) of Chinese Academy of Sciences found that Maqian rather than Huajiao is frequently used to treat tropical diseases like cholera, typhoid, malaria, plague and digestive disorders by the ethnic groups in Xishuangbanna. Besides its medicinal usage, Maqian is also widely consumed as a spicy condiment like Huajiao. However, limited scientific and bioactivity information is available on the essential oil of Maqian.
By investigating the chemical composition, antimicrobial and anti-inflammatory activities of Maqian, the researchers aimed to provide scientific evidence to justify its traditional usage as an ethnic medicine and spice. They also conducted parallel and comparative laboratory analysis of the essential oil of Huajiao in order to support the preference of the ethnic group for Maqian.
Gas chromatography–mass spectrometry (GC–MS) analysis showed that the essential oil is rich in limonene. It showed stronger antimicrobial activity against five tested pathogens and spoilage organisms than Huajiao, and comparable activity with the positive controls (Fluconazole and Amikacin) against Aspergillus fumigates and Klebsiella pneumonia. Maqian also showed better anti-inflammatory activity than Huajiao by significantly inhibiting nitric oxide production induced by LPS in RAW 264.7 cells at lower concentrations without a significant effect on cell viability.
Based on its stronger antimicrobial and anti-inflammatory activities, the results suggested that Maqian could be promoted as a better alternative to Huajiao and that it has the potential for further exploration and application as a natural antimicrobial and anti-inflammatory ingredient in the medical and functional food industries.
The study entitled “Chemical composition, antimicrobial and anti-inflammatory activities of the essential oil from Maqian (Zanthoxylum myriacanthum var. pubescens) in Xishuangbanna, SW China” has been published online in Journal of Ethnopharmacology.
Figure: Experiment procedure (Image by LI Ren)
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