Optimizing Processing Technology of Cornus officinalis : Based on Anti-Fibrotic Activity

, a kind of edible herbal medicine, has been widely used in the protection of liver and kidney due to its medicinal and nutritional effect. Its anti-inflammatory, anti-tumor, and anti-oxidant activities can be enhanced by wine-steamed (WS) processing. Based on the activations of hepatic stellate cel...

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Published inFrontiers in nutrition (Lausanne) Vol. 9; p. 807071
Main Authors Han, Xin, Ding, Chuan, Ning, Yan, Shan, QiYuan, Niu, Minjie, Cai, Hao, Xu, Peng, Cao, Gang
Format Journal Article
LanguageEnglish
Published Switzerland Frontiers Media S.A 03.05.2022
Subjects
composition difference
Cornus officinalis
fibrosis
Nutrition
processing technology
wine steamed
wine steamed
fibrosis
Cornus officinalis
processing technology
composition difference
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Summary:, a kind of edible herbal medicine, has been widely used in the protection of liver and kidney due to its medicinal and nutritional effect. Its anti-inflammatory, anti-tumor, and anti-oxidant activities can be enhanced by wine-steamed (WS) processing. Based on the activations of hepatic stellate cells-T6 (HSC-T6) and HK-2, our study used single-factor plus orthogonal design to investigate the anti-fibrosis of processed with steamed (S), high-pressure steamed (HPS), WS, high-pressure wine-steamed (HPWS), wine-dipped (WD), and wine-fried (WF). The chemical constituents in processed with higher anti-fibrotic activities were detected by ultra-high performance liquid chromatography coupled with hybrid triple quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS/MS). Results showed that with HPWS significantly inhibited the activations of HSC-T6 and HK-2. Moreover, compounds in with HPWS were obtained UHPLC-Q-TOF-MS/MS, indicating that 27 components were changed compared with raw . These results demonstrated that HPWS is the optimal processing technology for anti-fibrosis of .
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Edited by: Yasmina Sultanbawa, The University of Queensland, Australia
Reviewed by: Kefeng Zhai, Suzhou University, China; Tao Su, Guangzhou University of Chinese Medicine, China; Yanling Wu, Yanbian University, China
This article was submitted to Food Chemistry, a section of the journal Frontiers in Nutrition
These authors have contributed equally to this work
ISSN:2296-861X
2296-861X
DOI:10.3389/fnut.2022.807071