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<p>Plant-derived self-assembled nanoparticles, especially from <i>food–medicine homology</i> sources, are gaining attention, yet their structure–function relationships remain unclear. This study identified such nanoparticles from leaf decoction of Eucommia ulmoides, a key plant in traditional Asian medicine and diet, termed EUPs. These spherical particles (~287.8 nm) were primarily composed of polysaccharides and polyphenols, with 268 polyphenolic compounds detected <i>via</i> UPLC–QTOF–MS. Stepwise dissociation–ultrafiltration and spectroscopic analyses revealed that polyphenols were bound to the polysaccharide through noncovalent interactions, including hydrogen bonding and hydrophobic forces, forming a layered structure with sustained-release and thermo-responsive properties. Compared with free polyphenols, EUPs exhibited significantly prolonged anti-inflammatory effects in LPS-stimulated RAW 264.7 macrophages, reflected by the suppression of key inflammatory cytokines, including TNF-α, IL-6 and NO. Therefore, it aims to offer mechanistic insights into the multi-component synergistic anti-inflammatory effects of <i>E. ulmoides</i> and supporting the material basis of <i>food–medicine homology</i>.</p><p></p>

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Food–medicine homology nanostructures: self-assembly, sustained release, and extended anti-inflammatory effects of Eucommia ulmoides nanoparticles

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年2月13日

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  • Zhaoshuo Yu,
  • Ting Lu,
  • Sihao Luo,
  • Xiangyu Meng,
  • Fangzhou He,
  • Zhangwen Peng,
  • Ji Yu,
  • Yajiao Gu,
  • Xianhui Dong,
  • Pengwei Zhang,
  • Tianfang Peng,
  • Li Li,
  • Anlong Xu,
  • Patrick Wall

摘要

Plant-derived self-assembled nanoparticles, especially from food–medicine homology sources, are gaining attention, yet their structure–function relationships remain unclear. This study identified such nanoparticles from leaf decoction of Eucommia ulmoides, a key plant in traditional Asian medicine and diet, termed EUPs. These spherical particles (~287.8 nm) were primarily composed of polysaccharides and polyphenols, with 268 polyphenolic compounds detected via UPLC–QTOF–MS. Stepwise dissociation–ultrafiltration and spectroscopic analyses revealed that polyphenols were bound to the polysaccharide through noncovalent interactions, including hydrogen bonding and hydrophobic forces, forming a layered structure with sustained-release and thermo-responsive properties. Compared with free polyphenols, EUPs exhibited significantly prolonged anti-inflammatory effects in LPS-stimulated RAW 264.7 macrophages, reflected by the suppression of key inflammatory cytokines, including TNF-α, IL-6 and NO. Therefore, it aims to offer mechanistic insights into the multi-component synergistic anti-inflammatory effects of E. ulmoides and supporting the material basis of food–medicine homology.