Nguyen Hieu Chi, Hoang Hang Thi Thuy, Miyamoto Atsushi, Nguyen Tien Dung, Nguyen Ha Thi Thanh
Laboratory of Pharmacology and Drug Development, Center of Excellent Research and Innovation, Vietnam National University of Agriculture, Gia Lam District, Hanoi 131000, Vietnam.
National Institute for Control of Vaccines and Biologicals, Hoang Mai District, Hanoi 128100, Vietnam.
Plants (Basel). 2024 Nov 28;13(23):3337. doi: 10.3390/plants13233337.
Roasting is the most common thermal processing method established for (SJ) buds applied as traditional medicines, and it has also been reported to alter several of their therapeutic functions. However, there have been no studies investigating the influences of roasting on the effects of these materials against bacteria. Therefore our study was performed to examine the alterations that this process would induce in SJ buds' antibacterial properties. Fresh buds were subjected to hot air drying or different roasting methods, as described in Materia Medica, including yellow-, dark yellow-, scorched-, and charred-roasting conditions. Antibacterial effects, total polyphenol and flavonoid contents, antioxidant activities, as well as rutin and quercetin concentrations in methanol extracts obtained from those materials, were then measured and compared. The results showed that dark yellow-roasted SJ buds exerted the strongest antibacterial and antioxidant activities and were also the richest in polyphenol contents. Analysis of rutin and quercetin revealed that, following the increment in heating temperatures up to 240 °C, the reduction in rutin content occurred in a parallel manner to the increment in quercetin content. However, overheating at 300 °C reduced both concentrations. Among the five tested samples, dark yellow-roasted SJ had the highest amounts of quercetin. Furthermore, the comparison of rutin and quercetin in antibacterial effects and antioxidant activities showed that the latter was significantly stronger in both of these functions, suggesting that the increment in quercetin content as a result of heat treatment was responsible, at least in part, for the potentiation of the two therapeutic effects.
烘焙是将作为传统药物的（SJ）芽应用的最常见热加工方法，据报道它还会改变其多种治疗功能。然而，尚未有研究调查烘焙对这些材料抗菌效果的影响。因此，我们开展了这项研究，以检验该过程对SJ芽抗菌特性的诱导变化。按照《本草纲目》所述，将新鲜的芽进行热风干燥或不同的烘焙方法处理，包括黄烤、深黄烤、焦烤和炭烤条件。然后测量并比较从这些材料中获得的甲醇提取物的抗菌效果、总多酚和黄酮含量、抗氧化活性以及芦丁和槲皮素浓度。结果表明，深黄烤的SJ芽具有最强的抗菌和抗氧化活性，并且多酚含量也最丰富。对芦丁和槲皮素的分析表明，在加热温度升至240℃的过程中，芦丁含量的降低与槲皮素含量的增加呈平行关系。然而，300℃的过度加热使两种浓度都降低了。在五个测试样品中，深黄烤的SJ芽槲皮素含量最高。此外，芦丁和槲皮素在抗菌效果和抗氧化活性方面的比较表明，后者在这两种功能中均明显更强，这表明热处理导致的槲皮素含量增加至少部分地促成了这两种治疗效果的增强。
