Amino acid profile of Pectorales species No.1 and No.2 and infusions based on them

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Abstract

Introduction. Amino acids play an important role in plant metabolism and defense. Proteinogenic amino acid molecules, using peptide bonds, form proteins that are involved in the most important biological processes in living organisms. Today, the amino acid composition in medicinal plants and herbal medicinal drugs is being actively studied. Pectorales species No.1 and 2 are multicomponent herbal medicinal drugs, which are a mixture of crushed crude herbal drugs. Components of Pectorales species No.1 are the marshmallow roots (40%), coltsfoot leaves (40%), oregano herb (20%). The composition of Pectorales species No.2 includes the coltsfoot leaves (40%), plantain leaves (30%), and licorice roots (30%). The scientific literature provides information on the amino acid composition of medicinal plant raw materials that are part of the Pectorales species No.1 and No.2. Objective: to study the free amino acids profile in multicomponent herbal drugs Pectorales species No.1 and Pectorales species No.2. Material and methods: The infusions were prepared from crushed samples according to the pharmacopoeial method and following the instructions for medical use. The composition and content of amino acids were determined by HPLC. Results. In the composition of Pectorales species No.1, 13 amino acids were identified, 6 of which are essential. The main amino acids of Pectorales species No.1 are proline, aspartic acid, tyrosine, glutamic acid, alanine. In Pectorales species No.2, 13 amino acids were found, 6 of which are essential. The predominant amino acids are proline, aspartic acid, glutamic acid, arginine, alanine. Conclusion. The highest total amino acid content is achieved in infusions prepared according to the procedure of the State Pharmacopoeia XIV in comparison with infusions prepared according to the instructions for medical use. Thus, the extraction conditions described in the General Pharmacopoeia Monograph «Infusions and decoctions» provide the maximum content of the analyzed group of biologically active substances.

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About the authors

Vladimir Viktorovich Chevidaev

Sechenov First Moscow State Medical University (Sechenov University)

Email: vovchev@rambler.ru
PhD student in pharmaceutical sciences of Pharmaceutical Natural Sciences Department Russian Federation,

Sabina Dzheykhunovna Kakhramanova

Sechenov First Moscow State Medical University (Sechenov University); Federal State Budgetary Institution Scientific Center for Expertise of Medicinal Products

Email: 9096268511@mail.ru
PhD student in pharmaceutical sciences of the Pharmaceutical Natural Sciences Department Russian Federation,

Dmitry Olegovich Bokov

Sechenov First Moscow State Medical University (Sechenov University); Federal State Budgetary Scientific Institution «Federal Research Center of Nutrition and Biotechnology»

Email: bokov_d_o@staff.sechenov.ru
PhD in pharmaceutical sciences, associate professor of the Pharmaceutical Natural Sciences Department; researcher of laboratory of chemistry of food products Russian Federation,

Elena Valerievna Rylina

Federal State Budgetary Scientific Institution «Federal Research Center of Nutrition and Biotechnology»

Email: hellch@mail.ru
PhD in pharmaceutical sciences, researcher of the laboratory of metabolic and proteomic analysis Russian Federation,

Irina Alexandrovna Samylina

Sechenov First Moscow State Medical University (Sechenov University)

Email: samylina_i_a@staff.sechenov.ru
doctor of pharmaceutical sciences, corresponding member of the RAS, professor of the Pharmaceutical Natural Sciences Department Russian Federation,

Vladimir Vladimirovich Bessonov

Federal State Budgetary Scientific Institution «Federal Research Center of Nutrition and Biotechnology»

Author for correspondence.
Email: bessonov@ion.ru
Doctor of Biological Sciences, head of the laboratory of chemistry of food products Russian Federation,

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