Non-targeted metabolomics-mediated elucidation of metabolite changes in Polygonatum kingianum during traditional steaming with black beans DOI Creative Commons

Haiyan Zhu,

Zhikun Pei, Lei Zhang

et al.

Frontiers in Nutrition, Journal Year: 2025, Volume and Issue: 12

Published: April 11, 2025

Introduction Polygonatum is a traditional medicinal and edible plant often prepared by steaming it with ingredients like yellow rice wine black beans. However, the metabolic changes in kingianum (PK) during method beans have not been previously reported. This study aims to explore how addition of degree affect quality PK. Methods quantified polysaccharides, reducing sugars, saponins, flavonoids PK subjected varied cycles, while also integrating color measurement, sensory evaluation, non-targeted metabolomics analysis. Results rich lipids, amino acids, flavonoids, organic acids. Notably, we observed production significant accumulation daidzein daidzin (two primary active compounds derived from beans) as well triterpenoid saponins (including Sandosaponin A, Soyasaponin II-III, V, Pisumsaponin I-II) steamed ( p < 0.05). After three multiple bioactive levels peaked or stabilized, which was consistent (score: 94/100). Compared raw PK, P3 stage exhibited increases total 21.29, 35.02, 49.13, 44.76%, respectively 0.05), sugars showed remarkable increase 160.94-fold 0.01), polysaccharides decreased significantly 43.33% 0.01). Conclusion provides first evidence that can synergistically diversity isoflavones optimal achieved after rounds steaming. These findings validate scientific efficacy processing method. Our results advocate for continued use bean enhance nutritional health-promoting value providing template innovation herbal techniques based on auxiliary ingredients.

Language: Английский

Non-targeted metabolomics-mediated elucidation of metabolite changes in Polygonatum kingianum during traditional steaming with black beans DOI Creative Commons

Haiyan Zhu,

Zhikun Pei, Lei Zhang

et al.

Frontiers in Nutrition, Journal Year: 2025, Volume and Issue: 12

Published: April 11, 2025

Introduction Polygonatum is a traditional medicinal and edible plant often prepared by steaming it with ingredients like yellow rice wine black beans. However, the metabolic changes in kingianum (PK) during method beans have not been previously reported. This study aims to explore how addition of degree affect quality PK. Methods quantified polysaccharides, reducing sugars, saponins, flavonoids PK subjected varied cycles, while also integrating color measurement, sensory evaluation, non-targeted metabolomics analysis. Results rich lipids, amino acids, flavonoids, organic acids. Notably, we observed production significant accumulation daidzein daidzin (two primary active compounds derived from beans) as well triterpenoid saponins (including Sandosaponin A, Soyasaponin II-III, V, Pisumsaponin I-II) steamed ( p < 0.05). After three multiple bioactive levels peaked or stabilized, which was consistent (score: 94/100). Compared raw PK, P3 stage exhibited increases total 21.29, 35.02, 49.13, 44.76%, respectively 0.05), sugars showed remarkable increase 160.94-fold 0.01), polysaccharides decreased significantly 43.33% 0.01). Conclusion provides first evidence that can synergistically diversity isoflavones optimal achieved after rounds steaming. These findings validate scientific efficacy processing method. Our results advocate for continued use bean enhance nutritional health-promoting value providing template innovation herbal techniques based on auxiliary ingredients.

Language: Английский

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