ABSTRACT
Abstract Repeatedly frying process of dietary edible oil has a potential role in the generation of free radicals. Therefore, questions have always been raised as to whether, there is an efficient and economical method to reduce the harmful effects of repeated use of frying edible oil. Since hibiscus has been stated to have a wide variety of therapeutic effects, it was important to investigate its properties against harmful effects of free radicals. The current study aspires to find out whether irradiated powder of hibiscus has a protective role against adverse effects of repeated use of frying edible oil. Thirty-five adult male albino rats were equally assigned into five groups. First groupG1 was fed with normal diet as control group, meanwhile, groupG2 the diet mixed with fresh oil, G3 diet mixed with repeatedly frying oil only, G4 diet mixed with frying oil treated with hibiscus and G5 diet mixed with frying oil treated with irradiated hibiscus. Feeding duration was six weeks. Fatty acid analyses of oil as well as peroxide values were determined. Blood and liver samples were collected for biochemical analyses as well as histological study. Repeatedly heated cooked oil has significant increases in peroxide value, acid value, free fatty acid and both conjugated diene and triene compared with repeatedly frying oil treated with hibiscus. Also there are significant increases in cholesterol and triglyceride and impaired in liver functions in G3compared with others. In addition, relative to the hibiscus groups, there is a substantial reduction in oxygen consumption in G3. Both hibiscus as well as irradiated hibiscus attract attention in order to play a vital and economical role against harmful effects of frequent use of frying edible oil on some biological functions but, irradiated hibiscus was more effective.
Resumo O processo de fritura repetida de óleo comestível da dieta tem papel potencial na geração de radicais livres que podem ter efeitos prejudiciais em algumas funções biológicas. Portanto, sempre se questionou se existe uma maneira eficiente e econômica de prevenir ou pelo menos reduzir os efeitos nocivos do uso repetido de óleo comestível para fritar. Como o hibisco tem ampla variedade de efeitos terapêuticos, foi importante investigar suas propriedades como agente antioxidante contra os efeitos nocivos dos radicais livres. O presente estudo pretende descobrir se o pó irradiado de hibisco tem papel protetor contra os efeitos adversos do uso repetido de óleo comestível para fritar. Trinta e cinco ratos albinos machos adultos foram divididos igualmente em cinco grupos. O primeiro grupo G1 foi alimentado com dieta normal como grupo controle, enquanto o grupo G2 dieta misturada com óleo fresco, dieta G3 misturada com óleo de fritura repetida, dieta G4 misturada com óleo de fritura tratada com hibisco e dieta G5 misturada com óleo de fritura tratada com hibisco irradiado. A duração da alimentação foi de seis semanas. Foram determinadas as análises de ácidos graxos de óleo, bem como os valores de peróxidos. Amostras de sangue e fígado foram coletadas para análises bioquímicas e estudo histológico. O óleo cozido repetidamente aquecido tem aumentos significativos no valor de peróxido, valor de ácido, ácido graxo livre e dieno e trieno conjugados em comparação com óleo de fritura repetidamente tratado com hibisco. Também há aumentos significativos no colesterol e triglicérides e comprometimento das funções hepáticas no G3 em comparação com outros. Além disso, em relação aos grupos de hibiscos, há uma redução substancial no consumo de oxigênio no G3. Tanto o hibisco como o hibisco irradiado chamam atenção por desempenhar papel vital e econômico contra os efeitos nocivos do uso frequente de óleo comestível para fritar em algumas funções biológicas, mas o hibisco irradiado foi mais eficaz.
ABSTRACT
Abstract Repeatedly frying process of dietary edible oil has a potential role in the generation of free radicals. Therefore, questions have always been raised as to whether, there is an efficient and economical method to reduce the harmful effects of repeated use of frying edible oil. Since hibiscus has been stated to have a wide variety of therapeutic effects, it was important to investigate its properties against harmful effects of free radicals. The current study aspires to find out whether irradiated powder of hibiscus has a protective role against adverse effects of repeated use of frying edible oil. Thirty-five adult male albino rats were equally assigned into five groups. First group"G1" was fed with normal diet as control group, meanwhile, group"G2" the diet mixed with fresh oil, "G3" diet mixed with repeatedly frying oil only, "G4" diet mixed with frying oil treated with hibiscus and "G5" diet mixed with frying oil treated with irradiated hibiscus. Feeding duration was six weeks. Fatty acid analyses of oil as well as peroxide values were determined. Blood and liver samples were collected for biochemical analyses as well as histological study. Repeatedly heated cooked oil has significant increases in peroxide value, acid value, free fatty acid and both conjugated diene and triene compared with repeatedly frying oil treated with hibiscus. Also there are significant increases in cholesterol and triglyceride and impaired in liver functions in "G3"compared with others. In addition, relative to the hibiscus groups, there is a substantial reduction in oxygen consumption in "G3". Both hibiscus as well as irradiated hibiscus attract attention in order to play a vital and economical role against harmful effects of frequent use of frying edible oil on some biological functions but, irradiated hibiscus was more effective.
Resumo O processo de fritura repetida de óleo comestível da dieta tem papel potencial na geração de radicais livres que podem ter efeitos prejudiciais em algumas funções biológicas. Portanto, sempre se questionou se existe uma maneira eficiente e econômica de prevenir ou pelo menos reduzir os efeitos nocivos do uso repetido de óleo comestível para fritar. Como o hibisco tem ampla variedade de efeitos terapêuticos, foi importante investigar suas propriedades como agente antioxidante contra os efeitos nocivos dos radicais livres. O presente estudo pretende descobrir se o pó irradiado de hibisco tem papel protetor contra os efeitos adversos do uso repetido de óleo comestível para fritar. Trinta e cinco ratos albinos machos adultos foram divididos igualmente em cinco grupos. O primeiro grupo "G1" foi alimentado com dieta normal como grupo controle, enquanto o grupo "G2" dieta misturada com óleo fresco, dieta "G3" misturada com óleo de fritura repetida, dieta "G4" misturada com óleo de fritura tratada com hibisco e dieta "G5" misturada com óleo de fritura tratada com hibisco irradiado. A duração da alimentação foi de seis semanas. Foram determinadas as análises de ácidos graxos de óleo, bem como os valores de peróxidos. Amostras de sangue e fígado foram coletadas para análises bioquímicas e estudo histológico. O óleo cozido repetidamente aquecido tem aumentos significativos no valor de peróxido, valor de ácido, ácido graxo livre e dieno e trieno conjugados em comparação com óleo de fritura repetidamente tratado com hibisco. Também há aumentos significativos no colesterol e triglicérides e comprometimento das funções hepáticas no "G3" em comparação com outros. Além disso, em relação aos grupos de hibiscos, há uma redução substancial no consumo de oxigênio no "G3". Tanto o hibisco como o hibisco irradiado chamam atenção por desempenhar papel vital e econômico contra os efeitos nocivos do uso frequente de óleo comestível para fritar em algumas funções biológicas, mas o hibisco irradiado foi mais eficaz.
Subject(s)
Animals , Rats , Hibiscus , Plant Oils/pharmacology , Cholesterol , Cooking , Hot TemperatureABSTRACT
The study was conducted to ascertain the effect of thermal treatments on selected minerals (Ca, K, Mg, Na, P, Fe and Zn) and water soluble vitamins (B1, B2, B3, B6, B9, B12 and C) contents of chicken breast meat. Industrial skinless chicken breast meat samples were purchased, transported to Bioprocess laboratory in cool conditions, frozen and sliced into dimensions and thawed. The samples were cooked by air frying (AF), baking (BK), deep fat frying (DF) and grilling (GR) at 170, 180 and 1900C for 0, 4, 8 and 12 min for minerals and 0, 8 and 16 min for vitamins. Thereafter, cooked and raw samples were wet acid digested overnight and 5 h digested on a block digester on slowly increased temperature to 1200C, cooled and deionized. The mineral elements were analysed by Optima 4300DV inductivity coupled plasma optical emission spectrometry (ICP-OES) and inductivity coupled plasma mass spectrometry (ICP-MS). These mineral elements were extrapolated through a calibration curve between intensity and concentration, while the vitamins were ascertained by measurement of absorbance of filtrates of the samples dissolved in their respective solvents in the Spectrophotometer against their blank samples at different wavelengths. The results showed that cooking methods decreased significantly (p < 0.05) the mineral elements with an exception of Zn cooked by grilling (GR) that increased by 19.92% and Mg that increased in the cooking methods. The ascending percentage reduction of minerals in cooked chicken breast were Zn, P, K, Fe, Na and Ca. Samples cooked by DF had significantly (p < 0.05) higher percentage reduction of 45.06% in Ca, 27.74% in Na and 18.85% in Zn and higher percentage increases of 14.96% in Mg contents than other methods. Also samples cooked by DF had higher percentage reductions of 55.10%, 37.93%, 37.11%, 34.44% and 30.99% in vitamins B1, C, B2, B9 and B6 Whereas higher percentage reductions of 41.67% and 37.84 % in vitamins B12 and B3 occurred in baking (Bk) and grilling (GR) treated samples. Cooking at 1900C had higher percent reduction in the Ca, Na, Fe, K, P and Zn as well as B1, B12, B2, C, B3, B9 and B6. Cooking methods, temperatures and times decreased significantly (p < 0.05) vitamins and minerals contents of chicken breast meat with an exception of Mg. Samples cooked at 1700C for 4 min and 1700C for 8 min had lower losses of minerals and vitamins compared to similar samples cooked at 1800C and 1900C. The AF cooking method had the least percent reduction of 22.50% than other cooking methods BK (26.88%), DF (36.04%) and GR (30.69%) in vitamin contents.
ABSTRACT
OBJECTIVE To analyze the research status and hotspots of wine processing of Chinese medicine， and to provide reference for its related research. METHODS Related literature about wine processing research in Chinese medicine was retrieved from CNKI and Web of Science （WOS）. VOSviewer 1.6.18 and CiteSpace 6.1.1R2 software were used to visualize the core authors， research institutions， keywords， and other contents. RESULTS A total of 962 Chinese literature and 57 English literature were included in the study. In total， the trend in the amount of Chinese and English literature was on the rise during 2000-2022. The analysis of the authors showed that ZHANG Xuelan and CAI Baochang had the most publications in Chinese and English literature. Research institutions were mainly Chinese medicine universities， and Chengdu University of Chinese Medicine and Nanjing University of Chinese Medicine were the research institutions with the largest number of Chinese and English literature published. The analysis of keywords in Chinese and English literature showed that the wine-processing research of Chinese medicine mainly focused on wine-processed varieties， chemical constituents， wine-processed process， and quality standards. Response surface method， chroma value， metabolomics， and action mechanism had become current research hotspots. CONCLUSIONS The related research of wine processing for Chinese medicine is still in the development period. In the future， the response surface method to optimize the wine-processed process and the combination of metabolomics with related technologies of other omics to reveal the pharmacodynamic mechanism of wine processing for Chinese medicine is still the future development trend. In the future， cooperation between institutions should be further strengthened， and research on the use of excipients and alcohol should be strengthened. Modern analytical methods should be utilized to enhance the efficiency of wine processing for Chinese medicine， thereby promoting the modernization and internationalization of wine processing for Chinese medicine.
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ObjectiveTo explore the underlying mechanism of bran-fried Atractylodis Rhizoma （AR） in improving gastrointestinal function by comparing the effects of raw AR and bran-fried AR on the small intestine tissue structure and transport-related protein carriers in rats with spleen deficiency syndrome. MethodSeventy male SD rats were randomly divided into a normal group， a model group， high- and low-dose raw AR groups （10， 2.5 g·kg-1）， high- and low-dose bran-fried AR groups （10， 2.5 g·kg-1）， and a compound glutamine group （9 mg·kg-1）， with 10 rats in each group. Except for the normal group， the other six groups were subjected to the spleen deficiency model induced by the method of bitter and cold breaking stagnated Qi and abnormal hunger and fullness for 21 days. After modeling， each treatment group was given medication orally according to the corresponding doses every day for a total of 14 days， and the normal group and the model group were given an equal volume of normal saline orally. During the treatment period， the general survival status， macroscopic syndrome score， daily increase in body weight and food intake， and rectal temperature of the spleen deficiency rats were evaluated， and after the treatment， the rats were sacrificed. The pathological changes in the small intestine tissues of each group were observed by hematoxylin-eosin （HE） staining. The content of serum 5-hydroxytryptamine （5-HT） was detected by enzyme-linked immunosorbent assay （ELISA）， and the content of serum D-xylose， lactate， and amylase was detected by colorimetry. The levels of free fatty acid receptor 3 （FFA3） and peptide transporter 1 （PepT1） in small intestinal tissues were detected by the Bradford method， and the protein expression of sodium-dependent glucose transporter 1 （SGLT1） and glucose transporter 1 （GLUT1） in small intestinal tissue was detected by immunohistochemistry. Real-time fluorescence-based quantitative PCR was used to detect the mRNA expression of glucose transporter 2 （GLUT2）， sodium/hydrogen exchanger 3 （NHE3）， and 5-hydroxytryptamine receptor 4 （5-HT4R）. ResultCompared with the normal group， the model group exhibited symptoms of spleen deficiency， such as sluggishness， squint， reduced food intake， and lethargy at the end of modelling， damaged basic structure of the small intestinal mucosal epithelium and lamina propria， increased serum lactate and 5-HT content， and decreased serum amylase and D-xylose （P<0.01）. Compared with the model group， all treatment groups showed varying degrees of improvement， with the small intestinal microstructure repaired to different degrees. The daily weight gain， anal temperature， and macroscopic syndrome score of spleen deficiency improved to varying degrees （P<0.05， P<0.01）. The serum lactate and 5-HT content decreased to varying degrees， while the serum amylase and D-xylose content increased to varying degrees （P<0.05， P<0.01）. The PepT1 content in the small intestinal tissues increased， while the FFA3 content decreased to varying degrees. The protein expression of SGLT1 and GLUT1 increased， while the mRNA expression of GLUT2 and NHE3 increased to varying degrees. The mRNA expression of 5-HT4R decreased to varying degrees （P<0.05， P<0.01）. Compared with the high- and low-dose raw AR groups， the high- and low-dose bran-fried AR groups showed significant improvement in general conditions and histopathological improvement of the small intestinal tissues. The daily weight gain， anal temperature， and macroscopic syndrome score of spleen deficiency also improved （P<0.05， P<0.01）. The serum lactate and 5-HT content decreased， while the serum amylase and D-xylose content increased （P<0.05， P<0.01）. The PepT1 content in the small intestinal tissues increased， while the FFA3 content decreased. The protein expression of SGLT1 and GLUT1 increased， while the mRNA expression of GLUT2 and NHE3 increased. The mRNA expression of 5-HT4R decreased significantly （P<0.05， P<0.01）. ConclusionBran-fried AR can improve the spleen deficiency-related symptoms and histopathology of the small intestinal tissues in spleen deficiency model rats. Its mechanism may be related to the regulation of the expression of various transport-related protein carriers and the secretion of various digestive enzymes after stir-frying of AR， thus restoring the absorption and transport function of the small intestine.
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This study aims to optimize the parameters for stir-frying of Kansui Radix with vinegar based on the conversion of representative toxic diterpenes, which is expected to serve as a reference for the standardized production of Kansui Radix stir-fried with vinegar. To be specific, the toxic components [3-O-(2'E,4'Z-decadienoyl)-20-O-acetylingenol(3-O-EZ), kansuiphorin C(KPC)] in Kansui Radix and the products(ingenol, 20-deoxyingenol) after the stir-frying with vinegar were selected. The toxicity to intestine and water-draining activity were evaluated with NCM460(normal human colon mucosal epithelial cell line) and HT-29(a human colorectal adenocarcinoma cell line). An HPLC method was then developed to assess the conversion of toxic components. On this basis, temperature, time, and amount of vinegar for the processing of Kansui Radix were optimized with the Box-Behnken design and the content of ingenol and 20-deoxyingenol as evaluation index. The results showed that after the stir-frying of Kansui Radix with vinegar, 3-O-EZ and KPC were first converted to monoester 3-O-(2'E,4'Z-decadienoyl)ingenol(3-EZ) and 5-O-benzoyl-20-deoxyingenol(5-O-Ben) and finally to almost non-toxic ingenol and 20-deoxyingenol, respectively. Meanwhile, the water-draining activity was retained. Six compounds had a good linear relationship with the peak area in the corresponding concentration ranges(R~2≥0.999 8), and the average recovery fell in the range of 98.20%-102.3%(RSD≤2.4%). The content of representative diterpenes and intermediate products was 14.78%-24.67% lower in the Kansui Radix stir-fried with vinegar than in the Kansui Radix, while the content of the conversed products was 14.37%-71.37% higher. Among the process parameters, temperature had significant influence on the total content of products, followed by time. The optimal parameters were 210 ℃, 15 min, and 30% vinegar. The relative error between the experimental results and the predicted values was 1.68%, indicating that the process was stable and reproducible. The strategy of screening optimal parameters for stir-frying of Kansui Radix with vinegar based on the transformation of toxic components can help improve the production stability, reduce the toxicity, and ensure the efficacy of Kansui Radix stir-fried with vinegar, which can serve as a reference for the process optimization of similar toxic Chinese medicinals.
Subject(s)
Humans , Acetic Acid , Euphorbia , HT29 CellsABSTRACT
RESUMEN En esta investigación, con el método de superficie de respuesta (33), se determinó la máxima retención de ácido ascórbico en papa Puka Ambrosio sometida a fritura. Se ensayó con 160, 170 y 180 °C; 150, 180 y 210 segundos; 2, 3 y 4 mm de espesor de hojuela. Se retuvo 87,3% de ácido ascórbico en hojuelas de 2 mm de espesor sometidas a 170 °C y 200 segundos de fritura. El espesor y la interacción entre este y el tiempo tuvieron efecto significativo (p<0,05) sobre la retención. La papa y la hojuela frita tuvieron respectivamente en promedio: 21,0±1,6 y 18,4±2,9 mg/100 g de ácido ascórbico; 27,1 ± 2,1 y 21,1 ± 3,3 mg/100 g de vitamina C en base seca desgrasada; 69,0±0,03 y 22,2±0,03% de humedad; 1±0,09 y 21,9±0,03 de grasa cruda en base seca; y 332±97 y 597±22 mg de ácido clorogénico equivalente/100 g de compuestos fenólicos totales; 6424±57 y 8309±80 μg de equivalente Trolox/g de capacidad antioxidante; y 58,1±1,7 y 33,6±5,0 mg de cianidina-3-glucósido equivalente/100 g de antocianinas totales, todas medidas en base seca desgrasada. La operación de fritura generó modificaciones en las características físicas, químicas, concentración de componentes bioactivos y capacidad antioxidante, observándose un incremento en el contenido de carbohidratos, fibra, cenizas, compuestos fenólicos y capacidad antioxidante.
ABSTRACT In this research, the maximum retention of ascorbic acid was determined in the Puka Ambrosio potato subjected to frying using the response surface method (33). Retention was tested at 160, 170 and 180 °C for 150, 180 and 210 seconds and with a flake thickness of 2, 3 and 4 mm. In 2 mm flakes at 170 °C and 200 seconds of frying, 87.3% ascorbic acid was retained. Flake thickness and the interaction between thickness and frying time had a significant effect (p<0.05) on retention. The potato and its fried flakes had on average: 21.0±1.6 and 18.4±2.9 mg/100 g of ascorbic acid, respectively; and 7.1±2.1 and 21.1±3.3 mg/100 g of vitamin C on a defatted dry basis; 69±0.03 and 22.2±0.03 percent moisture; 1±0.09 and 21.9±0.03 of crude fat on dry basis; 332±97; and 597±22 mg of chlorogenic acid equivalent/100 g of total phenolic compounds; 6424±57 and 8309±80 μg of Trolox equivalent/g of antioxidant capacity; and 58.1±1.7 and 33.6±5.0 mg of cyanidin-3-glucoside equivalent /100 g of total anthocyanins on a defatted dry basis. The frying operation generated modifications in the physical-chemical characteristics, of bioactive component concentration and in the antioxidant capacity. We observed an increase in the content of carbohydrates, fiber, ash, phenolic compounds and antioxidant capacity.
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ObjectiveTaking Chuanxiong Chatiaosan prescription as the carrier， by comparing the differences of volatile components in Chuanxiong Rhizoma with single decoction pieces and compatible prescription of different decoction pieces， the differences of material basic connotation of different formulations of Chuanxiong Chatiaosan were revealed from the aspects of processing （raw and wine-processed products）， compound compatibility and dosage form （powder and decoction）. MethodThe volatile oil was extracted from different decoction pieces of Chuanxiong Rhizoma， Chuanxiong Chatiaosan and its decoction with different decoction pieces of Chuanxiong Rhizoma by steam distillation， the main components and their relative contents were identified by gas chromatography-mass spectrometry （GC-MS）. ResultA total of 25 volatile components were identified from different processed products of Chuanxiong Rhizoma， including 11 monoterpenoids， 4 phenols， 3 sesquiterpenoids， 3 phthalides， 2 ketones and 2 olefins， the contents of α-pinene， β-pinene， 3-butylphthalide and others increased after the raw products was processed with wine. A total of 85 constituents were identified from Chuanxiong Chatiaosan with different decoction pieces， including 31 monoterpenoids， 23 sesquiterpenoids， 5 alcohols， 5 aldehydes， 4 phenols， 4 phthalides， 3 ethers， 3 ketones， 1 olefin， 1 organic acid， 2 esters and 3 other compounds. A total of 22 components， including 9 sesquiterpenoids， 3 phthalides， 2 phenols， 6 monoterpenoids， 1 aldehyde and 1 alkane， were identified from the decoction of Chuanxiong Chatiaosan with different processed products. ConclusionThere was no significant difference in the composition between raw products and wine-processed products of Chuanxiong Rhizoma either in single decoction pieces or in compatibility prescription， but the relative content changed to some extent， and the wine-processed products was the most obvious. There was a great difference in the composition of volatile components between the Chuanxiong Chatiaosan and its decoction. The volatile components， such as isopulegol， isocalamendiol and safrole， were not found in the decoction. Components in Chuanxiong Rhizoma processed with wine will change with the addition of yellow rice wine， and volatile components can reflect the difference between decoction pieces and prescriptions of the wine-processed products.
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O BJECTIVE To optimize stir-frying with saltwater technology of Citrus reticulata . METHODS Taking the contents of limonin ，nomilin and obacunone ，color difference value and free radical scavenging rate of 1，1-diphenyl-2-trinitrophenyl hydrazine （DPPH） as the indexes ，the entropy weight method was used for comprehensive evaluation. The stir-frying with saltwater technology of C. reticulata was optimized by central composite design-response surface method by using water-salt ratio ，stewing time，frying temperature and frying time as factors. RESULTS The optimal stir-frying with saltwater technology of C. reticulata included water-salt ratio of 8 ∶ 1（mL/g），stewing time of 22 min，frying time of 9 min and frying temperature of 158 ℃. After three times of validation tests ，the average comprehensive score of the optimized technology was 92.35（RSD＝2.19％），and its relative error with the predicted value （93.25）was 1.10％. CONCLUSIONS The optimal stir-frying with saltwater technology is stable and feasible.
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This study aims to investigate the detoxification effects of different processing methods on the cardiotoxicity induced by radix Tripterygium wilfordii, and preliminarily explore the detoxification mechanism via the nuclear factor E2-related factor 2(Nrf2)/heme oxygenase 1(HO-1) pathway. The raw and processed products [stir-fried product, product stir-fried with Lysimachiae Herba(JQC), product stir-fried with Phaseoli Radiati Semen(LD), product stir-fried with Paeoniae Radix Alba(BS), product stir-fried with Glycyrrhizae Radix et Rhizoma(GC), and product stir-fried with vinegar(CZ)] of radix T. wilfordii were administrated to mice by gavage at a dose of 2 g·kg~(-1)(based on crude drugs) for 28 days. Twenty-four hours after the last administration, we measured the serum biochemical indexes of mice to evaluate the detoxification effect. Furthermore, we determined the expression of key proteins of Nrf2/HO-1 pathway in mouse heart tissue by Western blot and some oxidation/antioxidation-related indexes by corresponding kits to explore the detoxification mechanism. The administration of the raw product elevated the levels of serum creatine kinase, lactate dehydrogenase, and malondialdehyde, a product of cardiac lipid peroxidation(P<0.01), down-regulated the protein levels of Nrf2 and HO-1(P<0.01), and reduced the levels of total superoxide dismutase, glutathione, glutathione peroxidase, and glutathione S-transferase(P<0.01). However, after the administration of the products stir-fried with JQC, LD, BS, GC, and CZ, the abnormalities of the above indexes induced by the raw product were recovered(P<0.05 or P<0.01). In particular, the product stir-fried with JQC showed the best performance. Taken all together, the cardiotoxicity induced by radix T. wilfordii could be attenuated by stir-frying with JQC, LD, BS, GC, and CZ, and the stir-frying with JQC showed the best detoxification effect. The mechanism might be associated with the cardiac antioxidant defense and oxidative damage mitigation mediated by the up-regulated Nrf2.
Subject(s)
Animals , Mice , Antioxidants/pharmacology , Cardiotoxicity , NF-E2-Related Factor 2/metabolism , Oxidative Stress , TripterygiumABSTRACT
OBJECTIVE To compar e the volatile components of Cuscuta chinensis and its processed products ，and to conduct principal component analysis （PCA）. METHODS The volatile components of C. chinensis ，C. chinensis stir-frying with saltwater ， C. chinensis stir-frying with wine were identified by headspace solid phase microextraction combined with gas chromatography- mass spectrometry. The relative percentage of each component was calculated by area normalization method. The PCA was conducted by using SPSS 21.0 software. RESULTS A total of 117 compounds were identified from C. chinensis ，C. chinensis stir-frying with saltwater and C. chinensis stir-frying with wine ，of which 68 compounds were identified from C. chinensis （relative percentage of 92.41％），such as phytone ，2-methoxy-3-（2-propenl）phenol，n-pentadecane，β-caryophyllene. Sixty compounds （relative percentage of 89.41％） were identified from C. chinensis stir-frying with saltwater ，such as maltol ，2，3-dihydro- benzofuran，4-vinyl-2-methoxyphenol. Fifty-eight compounds （relative percentage of 87.02％）were identified from C. chinensis stir-frying with wine ，such as phenylethanol ，β-caryophyllene，macrocarehe D. There were 24 common components in the three ， and relative percentage of them were 38.56％，30.61％，33.07％，respectively. After processing ，there were 49 new components ， such as furfural ，n-hexanoic acid ，caryophyllene oxide. The results of PCA showed that the cumulative contribution rate of the former two principal components was 100％ ；comprehensive score of volatile components of C. chinensis was the highest ， followed by C. chinensis stir-frying with wine and C. chinensis stir-frying with saltwater. CONCLUSIONS The quality of volatile components in C. chinensis is good ；the volatile components in processed products are more than those in C. chinensis .
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The chromatic values of the broken-fried and single-fried Gardeniae Fructus Praeparatus(GFP) were measured by the color analyzer to analyze the color variation rule, and the contents of 10 main components were determined by ultra-high performance liquid chromatography(UPLC). The multivariate statistical analysis, Pearson correlation analysis, and discriminant analysis were conducted to investigate the color and components of GFP samples. The experimental results revealed that L~*, a~*, b~*, and E~*ab decreased continuously during processing, and the color of samples gradually deepened. The trend and range of chromatic values during broken-frying and single-frying processes were basically identical. Gardenoside, crocin-Ⅰ(C-Ⅰ), and crocin-Ⅱ(C-Ⅱ) showed an obviously downward trend, while the contents of geniposidic acid and 5-hydroxymethylfurfural(5-HMF) increased significantly. Shanzhiside, deacetyl-asperulosidic acid methyl ester, and geniposide(G2) showed a downward trend. Scandoside methyl ester rose first and fell later. Genipin-1-O-gentiobioside(G1) went through a decrease-increase-decrease trend. The change trends of component contents during broken-frying and single-frying processes were generally consistent, but the change range was different. Among all the components, scandoside methyl ester and G1 showed obvious change. Because of different stir-frying time, the change rate of each component content in the process of broken-frying was higher than that in single-frying process. Additionally, geniposidic acid, gardenoside, scandoside methyl ester, C-Ⅰ, C-Ⅱ, and 5-HMF exhibited a higher correlation with apparent color. On the basis of above findings, the discriminant function of two frying processes was established, which could be applied to the discrimination of broken-fried and single-fried samples. This study analyzed the dynamic quality change rule of GFP during broken-frying and single-frying processes based on color-component correlation analysis, and found the two methods showed consistent change trend, yet with slight difference in the quality of samples. This study can provide data support for the processing of GFP.
Subject(s)
Chromatography, High Pressure Liquid , Drugs, Chinese Herbal , Fruit , GardeniaABSTRACT
OBJECTIVE：To compare the chemical components in Sinapis alba before and after stir-frying. METHODS ： UPLC-Q-Exactive Obitrap MS was adopted to analyze chemical constituents of S. alba before and after stir-frying. The determination was performed on Waters CORTECS T 3 column with mobile phase consisted of methanol- 0.1％ formic acid solution （gradient elution ）at the flow rate of 0.25 mL/min. The column temperature was 30 ℃ and the sample size was 2 μL. High resolution MS adopted heating electrospray electron source ，positive ion scanning mode ，scanning range m/z 120-1 000. The chemical constituents of S. alba before and after stir-frying were identified by Compound Discover 3.2 software combined with relevant database ，and the content changes of chemical constituents were analyzed by using peak area. Chemometrics analysis was performed for the content changes of chemical constituents using peak area as variable. RESULTS ：A total of 54 chemical components were identified in S. alba ，mainly fatty acids （represented by erucic acid ），alkaloids（represented by sinapine ）， flavonoids. After stir-frying ，the contents of 19 chemical components changed significantly ，of which the contents of 10 components decreased significantly and those of 9 components increased significantly （P＜0.05）. Principal component analysis and orthogonal partial least squares discriminant analysis could clearly distinguish S. alba from stir-fried S. alba . CONCLUSIONS ：The contents of some chemical components of S. alba change significantly after stir-frying ，which may be one of the important reasons for the change of efficacy after stir-frying.
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@#Introduction: This study looked at the fatty acid composition changes in potato fries fried in three different types of oils, namely soybean oil (SO), canola oil (CO), and a 1:1 blend of soybean oil and canola oil (SCO), throughout an intermittent frying process of 80 batches in five consecutive days. The study also examined the fatty acid composition changes in SO, CO and SCO during the frying process. Methods: Fat from potato fries (extracted by Soxtec system) and oil samples from the corresponding frying oil were analysed by gas chromatography-mass spectrometer (GC-MS) to examine the fatty acid profile changes during the deep-frying process. Results: Linoleic acid (LA) and a-linolenic acid (ALA) in all three oils decreased, while oleic acid (C18:1), stearic acid (C18:0), palmitic acid (C16:0) and octanoic acid (C8:0) increased. Formation of C18:1 trans fatty acid was observed as the frying time increased. The fatty acid composition of the potato fries was consistent with the fatty acid composition of the corresponding frying oils. Conclusion: Our results showed that blending soybean oil and canola oil did not significantly improve the frying stability of the resulting oil in terms of fatty acid profile. Due to the formation of trans fatty acids and the decrease in polyunsaturated fatty acids, our study also recommends not to use the same frying oil repeatedly and not to consume food products cooked in reused oil.
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Objective: To investigate the effects of processing and compatibility of ginger for the treatment of cold asthma rats at the metabolomics level by gas chromatography-mass spectrometry (GC-MS). Methods: The rats of cold asthma were established by ovalbumin (OVA) + ice water bath. The rats divided randomly into the control group, model group, Linggan Wuwei (fresh/dry/stir- frying) Jiangxin Decoction group and the positive drug Guilong Kechuanning group. The pathological changes of lung tissue were observed by HE staining; The inflammatory cell count in BALF and the content of IgE, IL-4 and IFN-γ in serum were determined. GC-MS was used to conduct the non-targeted metabolomics study to search the serum and urine related differential metabolites in rats with cold asthma, and MetaboAnalyst was used to construct related metabolic pathways. Results: The results showed that Linggan Wuwei (fresh/dry/stir-frying) Jiangxin Decoction improved the pathological changes of rat lung tissue, significantly reduced the BALF inflammatory cell count in BALF and IgE and IL-4 levels in serum, and increased IFN-γ levels. Compared with the control group, 37 differential metabolites (15 in serum and 22 in urine) were screened in cold asthma rats. And seven metabolic pathways involving energy metabolism, oxidative stress may be associated with cold asthma by Metaboanalysis pathway analysis. The overall metabolic profile of the cold asthma rats with the intervention of Linggan Wuwei (fresh/dry/stir-frying) Jiangxin Decoction tended to normal levels. The effect of Linggan Wuwei (dry) Jiangxin Decoction on cold asthma was better than Linggan Wuwei (fresh/stir-frying) Jiangxin Decoction. Conclusion: It is more reasonable to process ginger into dried ginger in Linggan Wuwei Jiangxin Decoction against cold asthma. Ginger processing-compatibility may play a therapeutic role in cold asthma rats by regulating energy metabolism and oxidative stress.
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Objective: To study the structural transformation pathway of indaconitine in stir-frying with sand process and compare the toxicity of indaconitine with its processing products. Methods: Using high performance liquid chromatography to screen out the temperature and time parameters of the structural transformation of indaconitine. The processing products were separated by column chromatography and identified by NMR and MS. The cardiotoxicity test was chosen to compare the toxicity of indaconitine with its processing products. Results: Indaconitine was converted into mithaconitine when it was heated at 160-180 ℃ for 10-30 min. With a dose of 0.06 mg/kg, indaconitine could induce ventricular arrhythmia in rats, such as ventricular premature beat, ventricular tachycardia. However, mithaconitine had no arrhythmogenic effect at the same dosage. Conclusion: The structural transformation pathway of indaconitine has been defined: deacetylating at C-8 position, generating 14-benzoylpseudaconine, and converting benzoylpseudaconine into mithaconitine by dehydration reaction at C-8 and C-15 position. Compared with indaconitine, the toxicity of mithaconitine was reduced.
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Objective::To study on the content change and transformation rule of eight main characteristic components in stir-frying process of Glycyrrhizae Radix et Rhizoma. Method::The contents of liquiritin apioside, liquiritin, isoliquiritin apioside, isoliquiritin, liquiritigenin, isoliquiritigenin, glycyrrhizic acid and glycyrrhetinic acid in Glycyrrhizae Radix et Rhizoma were determined simultaneously by HPLC. The chromatographic conditions were Waters Symmetry® C18 column (4.6 mm×250 mm, 5 μm), and the mobile phase of acetonitrile (A)-0.05%phosphoric acid solution (B) for gradient elution (0-9 min, 19%-25%A; 9-18 min, 25%-34%A; 18-38 min, 34%-51%A; 38-58 min, 51%-89%A), the flow rate of 1 mL·min-1, the detection wavelengths at 320 nm (0-16 min), 276 nm (16-25 min), 370 nm (25-28 min), 254 nm (28-58 min), the injection volume of 10 μL and the column temperature at 30 ℃. Result::After stir-frying, the total content of three components with dihydroflavone as mother nucleus was decreased, while the total content of three components with chalcone as mother nucleus showed an upward trend, the content change of glycyrrhizic acid was not obvious, but glycyrrhetinic acid content showed a slight upward trend. When the monomer heating temperature reached 130 ℃, dihydroflavones and chalcones could be isomerized with each other, and with the increase of temperature, the isomerization became more obvious. When the heating temperature rose to 180 ℃ (isoliquiritin apioside was 130 ℃), in addition to the isomerization, the glucosidic bond of flavonoid glycosides began to break and gradually transformed into the corresponding secondary glycosides or aglycones. Glucosidic bond of glycyrrhizic acid could also be broken to form glycyrrhetinic acid, which was detected at 150 ℃. Conclusion::The change of chemical composition is complex during stir-frying process of Glycyrrhizae Radix et Rhizoma, in addition to the isomerization and glucosidic bonds breaking observed in this experiment, there may be other complex reactions. The content of one compound in the herb is affected by many factors during its processing, such as the time and temperature of frying, the stability of the compound itself and so on.
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Objective: To rapidly analyze chemical compositions in raw products and stir-fried products of Gardeniae Fructus,and determine the pharmacodynamic material basis of Gardeniae Fructus Praeparatus. Method: Liquid chromatography-ion trap-time-of-flight-mass spectrometry(LCMS-IT-TOF) was performed on ACQUITY UPLC HSS T3 column(2.1 mm×100 mm,1.8 μm),mobile phase was 0.005%formic acid aqueous solution(A)-acetonitrile(B) for gradient elution(0-5 min,10%-15%B;5-8 min,15%B;8-18 min,15%-95%B;18-20 min,95%B;20-22 min,95%-10%B;22-25 min,10%B),the column temperature was 30℃ and the flow rate was 0.4 mL·min-1,volume of sample injection was 2 μL;electrospray ionization(ESI) was applied for mass spectrometric analysis under positive and negative ion mode,the scanning ranges were m/z 100-1 000.The ion peaks were identified by comparison of control substances,mass spectrometry data analysis and literature references.The peak areas of some ion peaks before and after processing were compared,the changes of chemical compositions in Gardeniae Fructus after processing were investigated. Result: Based on the mass spectral data information and references,a total of 38 compounds were identified,no new compounds were produced after processing.The ion peak areas of main compounds were investigated during the stir-frying processing,the contents of geniposide,genipin-1-β-D-gentiobioside,shanzhiside,chlorogenic acid and crocin in Gardeniae Fructus Praeparatus were decreased;the contents of geniposidic acid and crocetin were increased. Conclusion: The method can rapidly and accurately identify the chemical constituents in Gardeniae Fructus Praeparatus.The changes of iridoids and crocins in Gardeniae Fructus during the stir-frying process may be related to hemostatic activity and protection of cardiovascular and cerebrovascular.
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OBJECTIVE: To identify the main chemical constituents in the extract of deep fried strychnas by UPLC-Q-TOF-MS. METHODS: Agilent SB-C18(2.1 mm×100 mm, 1.8 μm) column was used. Gradient elution was conducted with mobile phase consisting of 0.1% formic acid solution (A) and acetonitrile (B)at a flow rate of 0.2 mL•min-1. The column temperature was maitained at 35 ℃. MS analysis was based on information associated mode (IDA) that positive and negative ions were respectively collected. RESULTS: A total of 31 compounds were identified in deep fried strychnas, of which eight had not been reported as Semen Strychni,and four new compounds were found in the positive and negative ion mode. The main chemical constituents included alkaloids, organic acids, glycosides, etc. CONCLUSION: The method is accurate, reliable, and efficient, and is suitable for rapid identification of the ingredients in deep fried strychnas, which provides a reference for the development and utilization of processed products of Semen Strychni and clarification of its efficacy and material basis.
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@#<p style="text-align: justify;"><strong>BACKGROUND:</strong> Cooking oils used for long periods of frying are subject to oil deterioration. Total polar compounds (TPC) is the general parameter used to quantify oil deterioration wherein the maximum allowable TPC of cooking oil is 25%. The time it takes to reach 25% TPC was defined as the frying life of oil.</p><p style="text-align: justify;"><strong>OBJECTIVES:</strong> This study was undertaken to determine the effect of oil type and frying temperature on frying life.</p><p style="text-align: justify;"><strong>METHODS:</strong> The frying lives of coconut, canola, and palm oil as well as the oils heated at 150ºC, 170ºC, and 190ºC were determined. Spectrophotometric analysis was performed and TPC values were calculated from absorbance using the equation: y = -2.7865x2 + 23.782x + 1.0309.</p><p style="text-align: justify;"><strong>RESULTS AND DISCUSSIONS:</strong> The mean frying lives were 20.24h, 10.80h, and 13.49h for coconut, canola, and palm oil, respectively. Regardless of oil types, the mean frying lives were 16.23h, 11.93h, and 13.82h at the following frying temperatures namely; 150ºC, 170ºC, and 190ºC , respectively. Two-way ANOVA showed a significant difference in the frying lives of the three oil types and those of the three frying temperatures.</p><p style="text-align: justify;"><strong>CONCLUSION:</strong> Coconut oil had a longer mean frying life than both palm and canola oil. In terms of frying temperature, the longest mean frying life was observed in the oils heated at 150ºC, followed by the oils heated at 190ºC. There was a significant interaction between oil type and frying temperature observed in the study.</p>