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Article Abstract
, 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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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9113564 | PMC |
| http://dx.doi.org/10.3389/fnut.2022.807071 | DOI Listing |
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