Chemical composition and antioxidant activity of Polygonatum kingianum processed by the traditional method of "Nine Cycles of Steaming and Sun-Drying"

Yanhui Guan; Zhengwei Liang; Ruoyu Li; Yunjiao Guo; Lingjing Dang; Fuming Gong; Susu Xu; Teng Wang; Nianguo Bo; Shengchao Yang; Weiwei Jiang; Guanghui Zhang; Ming Zhao; Junwen Chen

doi:10.1016/j.fochx.2024.101292

Chemical composition and antioxidant activity of Polygonatum kingianum processed by the traditional method of "Nine Cycles of Steaming and Sun-Drying"

Food Chem X. 2024 Mar 15:22:101292. doi: 10.1016/j.fochx.2024.101292. eCollection 2024 Jun 30.

Authors

Yanhui Guan^{1

2}, Zhengwei Liang^{1

2}, Ruoyu Li^{1

3

2}, Yunjiao Guo^{4

2}, Lingjing Dang^{5

2}, Fuming Gong^{5

2}, Susu Xu^{1

2}, Teng Wang^{1

3

2}, Nianguo Bo^{1

3

2}, Shengchao Yang^{1

2}, Weiwei Jiang^{1

6

2}, Guanghui Zhang^{1

2}, Ming Zhao^{1

3

2}, Junwen Chen^{1

2}

Affiliations

¹ College of Agronomy and Biotechnology & The Key Laboratory of Medicinal Plant Biology of Yunnan Province & National Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming 650201, People's Republic of China.
² Yunnan Characteristic Plant Extraction Laboratory, Kunming 650201, People's Republic of China.
³ College of Tea Science, Yunnan Agricultural University, Kunming 650201, People's Republic of China.
⁴ DeHong Teachers' College, Mangshi 678400, People's Republic of China.
⁵ DeHong Vocational College, Mangshi 678400, People's Republic of China.
⁶ College of Science, Yunnan Agricultural University, Kunming 650201, People's Republic of China.

Abstract

Polygonatum kingianum Coll. et (Hemsl) is a famous Chinese traditional food and medicine analogous plant. The rhizome of P. kingianum showed a decrease in levels of alkaloids, amino acids and derivatives, terpenoids, and an increase in organic acid and saccharides when it was processed by the traditional method of "Nine Cycles of Steaming and Sun-Drying". The relative content of 341 metabolites were increased (fold change, FC > 2; variable importance in projection, VIP > 1 and P-value, P < 0.05); while 456 metabolites were decreased (FC < 0.5, VIP > 1, and P < 0.05). The changes in chemical components result in a decrease in numb taste and an increase in sweetness. The increased antioxidant activity was observed in the processed samples. Together, this work has advanced the mechanism of reducing numb taste and enhancing antioxidant activity in the resource plants, such as P. kingianum, processed by the traditional method.

Keywords: Antioxidant activity; Medicine and food analogous plants; Metabolomics; Nine Cycles of Steaming and Sun-Drying; Polygonatum kingianum Coll. et Hemsl.