Maillard Reaction Products of Stir Fried<i>Hordei Fructus Germinatus</i>Are Important for Its Efficacy in Treating Functional Dyspepsia

Lai, Yan; Wang, Ying; Tan, Li-Xia; Wen, Lizhen; Yang, Huasheng

doi:10.1089/jmf.2019.4430

Cited by 8 publications

(1 citation statement)

References 39 publications

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“…Through clinical observation and research, Tian et al found that stir-fried Hordei Fructus Germinatus can increase gastric juice secretion, regulate gastrointestinal function, and play a significant role in improving the symptoms of FD patients ( Tian, Liu, & Chen, 2017 ). Wu et al further clarified the material basis of Hordei Fructus Germinatus for anti-functional dyspepsia ( Wu et al, 2020 ). Through relevant experimental studies, they confirmed that its main effective substances are Maillard reaction products (MRPs).…”

Section: Therapeutic Effect Of Tcm On Fd and Its Related Mechanismsmentioning

confidence: 99%

Effects and mechanisms of traditional Chinese medicines on functional dyspepsia: A review

Liu,

Kou,

Chen

2023

Chinese Herbal Medicines

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Section: Therapeutic Effect Of Tcm On Fd and Its Related Mechanismsmentioning

confidence: 99%

Effects and mechanisms of traditional Chinese medicines on functional dyspepsia: A review

Liu,

Kou,

Chen

2023

Chinese Herbal Medicines

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An integrated approach for discrimination of Magnoliae officinalis cortex before and after being processed by ginger juice combining LC/MS, GC/MS, intelligent sensors, and chemometrics

Yang,

Xue,

et al. 2024

Phytochemical Analysis

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IntroductionMagnoliae officinalis cortex (MOC) is an important traditional Chinese medicine (TCM), and both raw and stir‐fried MOC were commonly used in clinic.ObjectivesThis study aimed to discriminate MOC and MOC stir‐fried with ginger juice (MOCG) using an integrated approach combining liquid chromatography/mass spectrometry (LC/MS), gas chromatography/mass spectrometry (GC/MS), intelligent sensors, and chemometrics.MethodsThe sensory characters of the samples were digitalized using intelligent sensors, i.e., colorimeter, electronic nose, and electronic tongue. Meanwhile, the chemical profiles of the samples were analyzed using LC/MS and GC/MS methods. Chemometric models were constructed to discriminate samples of MOC and MOCG based on not only the sensory data but also the chemical data.ResultsThe differential sensory characters (L* and b* from colorimeter, ANS from electronic tongue, W1S and W2S from electronic nose) and the differential chemical compounds (26 and 11 compounds from LC/MS and GC/MS, respectively) were discovered between MOC and MOCG. Furthermore, twelve differential compounds showed good relations with differential sensory characters. Finally, artificial neural network models were established to discriminate samples of MOC and MOCG, in which W1S, W2S, ANS, b*, and 10 differential compounds were among the top 10 important variables, respectively.ConclusionSamples of MOC and MOCG can be discriminated not only by the digitalized data of color, taste, and scent detected by intelligent sensors but also by chemical information obtained from LC/MS and GC/MS using chemometrics. The variations in sensory characters and chemical compounds between MOC and MOCG partially resulted from the Maillard reaction products and the oxidation of some compounds in the stir‐frying process.

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Promoting effect of the Maillard reaction products produced during the stir-frying process of Hordei Fructus Germinatus on the intestinal absorption of active ingredients in Hordei Fructus Germinatus

Tan

Gong

Xia

et al. 2021

Food Sci Biotechnol

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Maillard Reaction Products of Stir FriedHordei Fructus GerminatusAre Important for Its Efficacy in Treating Functional Dyspepsia

Cited by 8 publications

References 39 publications

Effects and mechanisms of traditional Chinese medicines on functional dyspepsia: A review

Effects and mechanisms of traditional Chinese medicines on functional dyspepsia: A review

An integrated approach for discrimination of Magnoliae officinalis cortex before and after being processed by ginger juice combining LC/MS, GC/MS, intelligent sensors, and chemometrics

Promoting effect of the Maillard reaction products produced during the stir-frying process of Hordei Fructus Germinatus on the intestinal absorption of active ingredients in Hordei Fructus Germinatus

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