Most of the Pleurotus eryngii(PE)are consumed after cooking.The aim of this study was to investigate the metabolites and flavour changes of PE under four cooking methods,namely,air frying,boiling,frying and steaming,b...Most of the Pleurotus eryngii(PE)are consumed after cooking.The aim of this study was to investigate the metabolites and flavour changes of PE under four cooking methods,namely,air frying,boiling,frying and steaming,by using metabolomics techniques,and to screen the components for network prediction of components that have the potential to prevent obesity,and to explore the underlying mechanisms.We used the UHPLC-Q-Exactive-MS/MS metabolomics method to identify and screen 35 metabolites as the major chemical components of PE,including lipids and lipid-like molecules,organic acids and derivatives,nucleosides,nucleotides,analogues,and other small molecules.In addition,a network pharmacology approach was used to identify targets such as STAT3,CASP3,and JUN were identified as playing important roles in the network.The results were validated by molecular docking.This study provides a basis for the optimization of cooking methods for PE and offers new insights for future research.展开更多
基金supported by the Applied Basic Research Foundation of Yunnan Province(202201AW070017,202401 AS070091)Yunnan Province-City Integration Project(202302AN360002)+1 种基金Yunnan Ten Thousand People Plan for Young Top Talents Project(YNWR-QNBJ-2018-378,YNWRQNBJ-2020-131)Yunnan Innovation Team of Food and Drug Homologous Functional Food(202305AS350025)。
文摘Most of the Pleurotus eryngii(PE)are consumed after cooking.The aim of this study was to investigate the metabolites and flavour changes of PE under four cooking methods,namely,air frying,boiling,frying and steaming,by using metabolomics techniques,and to screen the components for network prediction of components that have the potential to prevent obesity,and to explore the underlying mechanisms.We used the UHPLC-Q-Exactive-MS/MS metabolomics method to identify and screen 35 metabolites as the major chemical components of PE,including lipids and lipid-like molecules,organic acids and derivatives,nucleosides,nucleotides,analogues,and other small molecules.In addition,a network pharmacology approach was used to identify targets such as STAT3,CASP3,and JUN were identified as playing important roles in the network.The results were validated by molecular docking.This study provides a basis for the optimization of cooking methods for PE and offers new insights for future research.
