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 in villages of Xishuangbanna, Prof. HU Huabin and his team of Xishuangbanna Tropical Botanical Garden (XTBG) found that Maqian is frequently used instead of Huajiao to treat such tropical diseases as 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, as is Huajiao. The essential oil from Huajiao displayed strong antibacterial activity against tested Gram-positive bacteria. 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.

 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.  

Experiment procedure (Image by LI Ren)