Journal of Food Processing and Preservation

Volume 41, Issue 5 e13103

Original Article

The Substance Basis Research of Stir-Baking to Dark Brown Could Enhance the Promoting Effects of Areca Nut on Gastrointestinal Motility

Yujie Liu,

Yujie Liu

College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137 People's Republic of China

These authors contributed equally to this manuscript.

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Wei Peng,

Wei Peng

College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137 People's Republic of China

These authors contributed equally to this manuscript.

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Meibian Hu,

Meibian Hu

College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137 People's Republic of China

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Dan Yan,

Dan Yan

College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137 People's Republic of China

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Min Xu,

Min Xu

College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137 People's Republic of China

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Xiaoyan He,

Xiaoyan He

College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137 People's Republic of China

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Chunjie Wu,

Corresponding Author

Chunjie Wu

[email protected]

College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137 People's Republic of China

Corresponding author. TEL/FAX: +86-028-61801001; EMAIL: [email protected]Search for more papers by this author

Yujie Liu,

Yujie Liu

College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137 People's Republic of China

These authors contributed equally to this manuscript.

Search for more papers by this author

Wei Peng,

Wei Peng

College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137 People's Republic of China

These authors contributed equally to this manuscript.

Search for more papers by this author

Meibian Hu,

Meibian Hu

College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137 People's Republic of China

Search for more papers by this author

Dan Yan,

Dan Yan

College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137 People's Republic of China

Search for more papers by this author

Min Xu,

Min Xu

College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137 People's Republic of China

Search for more papers by this author

Xiaoyan He,

Xiaoyan He

College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137 People's Republic of China

Search for more papers by this author

Chunjie Wu,

Corresponding Author

Chunjie Wu

[email protected]

College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137 People's Republic of China

Corresponding author. TEL/FAX: +86-028-61801001; EMAIL: [email protected]Search for more papers by this author

First published: 02 September 2016

https://doi.org/10.1111/jfpp.13103

Citations: 5

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Abstract

The promoting effects of areca nut (AN) and charred areca nut (CAN) on gastrointestinal motility were compared. The HPLC analysis was used to compare the constituents in AN and CAN and the new produced constituents in CAN were isolated and identified. Then the promoting effects of the identified constituents on gastrointestinal motility were investigated in vivo. In the results, CAN showed stronger promoting effect on gastrointestinal motility than that of AN (P < 0.05) in vivo and in vitro. Three new constituents in CAN were identified as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyranone (DDMP), 5-hydroxymethyl-2-furfural (5-HMF) and 3-hydroxy-2-methyl-γ-pyrone (maltol). Interestingly, AN combined with the constituents (DDMP : 5-HMF : maltol = 30:355:21) showed a synergistic effect on promoting gastrointestinal motility. In conclusion, the results indicated that Maillard reaction products (MRPs) might be the substance basis of stir-baking to dark brown enhances the promoting effects of AN on gastrointestinal motility.

Practical Applications

Stir-baking to dark brown is a common processing technique of Traditional Chinese Medicine (TCM) in China. AN is usually processed by stir-baking to dark brown to CAN before clinical use, because CAN was considered to be specialized in treating digestive disorders. The present study proved that stir-baking to dark brown could enhance the promoting effects of AN on gastrointestinal motility. Furthermore, our investigation provided substance basis for clinical application of CAN regarding the digestive activity and will be conducive to further development of this drug.

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