Integration of volatile and non-volatile metabolite profile, and in vitro digestion reveals the differences between different preparation methods on physico-chemical and biological properties of Gastrodia elata

Li S 1 , He X 2 , Zhang X 1 , Kong KW 3 , Xie J 4 , Sun J 5 Show all authors , Wang Z 6

Affiliations 

  • 1 Yunnan Provincial Key Laboratory for Conservation and Utilization of In-forest Resource, Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China
  • 2 Yunnan Provincial Key Laboratory for Conservation and Utilization of In-forest Resource, Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China. Electronic address: hxh@swfu.edu.cn
  • 3 Department of Molecular Medicine, Faculty of Medicine, Universiti Malaya, Kuala Lumpur 50603, Malaysia
  • 4 State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
  • 5 Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
  • 6 Yunnan Provincial Key Laboratory for Conservation and Utilization of In-forest Resource, Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China. Electronic address: zhenxing_wang@swfu.edu.cn
Food Chem, 2024 Sep 07;463(Pt 1):141177.
PMID: 39260170 DOI: 10.1016/j.foodchem.2024.141177

Abstract

Gastrodia elata Blume (G. elata) is a traditional medicinal and edible plant whose quality is significantly influenced by post-harvest processing. To obtain an optimal post-harvest processing method for G. elata, this study employed sensory evaluation, scanning electron microscopy (SEM), gas chromatography-ion mobility spectrometry (GC-IMS), and non-targeted metabolomics, in conjunction with an in vitro digestion model, to assess the impact of different processing and drying methods on the quality of G. elata. The findings showed that the steam treatment followed by heat pump drying resulted in the highest levels of total phenols, total flavonoids, and polysaccharides in G. elata, and caused more pronounced damage to its microstructure. This treatment also maintained the highest antioxidant activities and optimal acetylcholinesterase (AChE) inhibition capacity throughout in vitro digestion, meanwhile, effectively eliminating the unpleasant odor and achieving the highest sensory scores. Furthermore, non-targeted metabolomic analysis revealed noteworthy alterations in the metabolite profile of G. elata, mainly related to purine metabolism and the biosynthesis of amino acids pathways. This study provides valuable insights into the post-harvest processing of G. elata.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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