Pear paste is a traditional preparation with both medicinal and nutritional functions.The“pear”,as its core ingredient,plays a crucial role in the efficacy of the preparation.This paper,through the interdisciplinary...Pear paste is a traditional preparation with both medicinal and nutritional functions.The“pear”,as its core ingredient,plays a crucial role in the efficacy of the preparation.This paper,through the interdisciplinary integration of evidence from traditional Chinese medicine,food chemistry,molecular biology,and clinical medicine,constructs a complete“raw material-component transformation-biological regulation”model for the first time.It is found that in pear paste,pears not only serve as a functional matrix.The polysaccharide-polyphenol-triterpene complex system forms a multi-target cough-relieving and anti-inflammatory network through dual regulation of TRPV1/TRPA1 ion channels,inhibition of the NLRP3 inflammasome,and metabolites of gut microbiota such as SCFAs.The research results provide a theoretical breakthrough for the modern development of pear paste and a scientific basis for the modernization of traditional preparations.展开更多
Pear paste,a traditional Chinese functional food,is known for its potential effectiveness in alleviating pharyn-gitis.This study systematically investigated the effects of different processing methods on the quality o...Pear paste,a traditional Chinese functional food,is known for its potential effectiveness in alleviating pharyn-gitis.This study systematically investigated the effects of different processing methods on the quality of pear paste,including pretreatment(blanching and enzymatic treatment),vacuum concentration,and boiling.Blanching retained phenolic and flavonoid compounds of pear paste with 7.11 mg GAE/g DW and 4.85 mg RE/g DW,and the highest concentration of chlorogenic acid at 1000.72μg/g DW.However,the blanching paste had an undesirable dull appearance,with color parameters L^(*),a^(*),b^(*),and C^(*)of 32.38,9.59,9.6,and 13.57,respectively.Enzymatic pretreatment enhanced the solubility and accumulation of phenolic and flavonoid compounds of 8.30 mg GAE/g DW and 3.85 mg RE/g DW,with coumaric acid being the highest at 7611.66μg/g DW.The enzymatic paste exhibited a reddish and translucent appearance,with color parameters L^(*),a^(*),b^(*),and C^(*)of 36.39,17.1,13.61,and 21.86,respectively.Vacuum concentration and boiling are the processes respon-sible for the deepening of the color and the enhancement of the antioxidant property of pear paste due to non-enzymatic browning.The pear paste obtained by boiling at 120℃for 145 min exhibited the most intense appearance and the highest levels of active ingredients and antioxidant properties.The DPPH,ABTS,and FRAP values of the pear paste prepared by the combination of enzymatic pretreatment and boiling at 120℃were 1.40,8.22,and 6.90 mg VC/g DW,respectively.This study lays the foundation for the scientific production of pear paste.展开更多
基金Science and Technology Achievements Transformation Project of the Autonomous Prefecture(Project No.:202401)National College Students'Innovation and Entrepreneurship Training Program(Project Title:"Li Zhiyun·Ku Li Chun"-Pioneer in Promoting National Geographic Brand,Project Number:202513561005).
文摘Pear paste is a traditional preparation with both medicinal and nutritional functions.The“pear”,as its core ingredient,plays a crucial role in the efficacy of the preparation.This paper,through the interdisciplinary integration of evidence from traditional Chinese medicine,food chemistry,molecular biology,and clinical medicine,constructs a complete“raw material-component transformation-biological regulation”model for the first time.It is found that in pear paste,pears not only serve as a functional matrix.The polysaccharide-polyphenol-triterpene complex system forms a multi-target cough-relieving and anti-inflammatory network through dual regulation of TRPV1/TRPA1 ion channels,inhibition of the NLRP3 inflammasome,and metabolites of gut microbiota such as SCFAs.The research results provide a theoretical breakthrough for the modern development of pear paste and a scientific basis for the modernization of traditional preparations.
基金financial support of the Key Research and Development Program of Xinjiang Autonomous Region(2022B020265)Chongzuo science and technology bureau(Chongke 2021021479)+2 种基金Jiangsu Province Excellent Postdoctoral Program(2023ZB662)China National Natural Science Foundation(32302117)China Post-doctoral Science Foundation(2024M751157)which has enabled us to accomplish this study.
文摘Pear paste,a traditional Chinese functional food,is known for its potential effectiveness in alleviating pharyn-gitis.This study systematically investigated the effects of different processing methods on the quality of pear paste,including pretreatment(blanching and enzymatic treatment),vacuum concentration,and boiling.Blanching retained phenolic and flavonoid compounds of pear paste with 7.11 mg GAE/g DW and 4.85 mg RE/g DW,and the highest concentration of chlorogenic acid at 1000.72μg/g DW.However,the blanching paste had an undesirable dull appearance,with color parameters L^(*),a^(*),b^(*),and C^(*)of 32.38,9.59,9.6,and 13.57,respectively.Enzymatic pretreatment enhanced the solubility and accumulation of phenolic and flavonoid compounds of 8.30 mg GAE/g DW and 3.85 mg RE/g DW,with coumaric acid being the highest at 7611.66μg/g DW.The enzymatic paste exhibited a reddish and translucent appearance,with color parameters L^(*),a^(*),b^(*),and C^(*)of 36.39,17.1,13.61,and 21.86,respectively.Vacuum concentration and boiling are the processes respon-sible for the deepening of the color and the enhancement of the antioxidant property of pear paste due to non-enzymatic browning.The pear paste obtained by boiling at 120℃for 145 min exhibited the most intense appearance and the highest levels of active ingredients and antioxidant properties.The DPPH,ABTS,and FRAP values of the pear paste prepared by the combination of enzymatic pretreatment and boiling at 120℃were 1.40,8.22,and 6.90 mg VC/g DW,respectively.This study lays the foundation for the scientific production of pear paste.
