Zhu Haiyan, Pei Zaoxia, Zhang Lei, Dong Jiahong, Ji Pengzhang
Yunnan Key Laboratory of Southern Medicinal Resource, School of Chinese Materia Medica, Yunnan University of Chinese Medicine, Kunming, China.
Institute of Medicinal Plant Cultivation, Academy of Southern Medicine, Yunnan University of Chinese Medicine, Kunming, China.
Front Nutr. 2025 Apr 11;12:1581459. doi: 10.3389/fnut.2025.1581459. eCollection 2025.
is a traditional medicinal and edible plant often prepared by steaming it with ingredients like yellow rice wine and black beans. However, the metabolic changes in (PK) during the traditional steaming method with black beans have not been previously reported. This study aims to explore how the addition of black beans and the degree of steaming affect the quality of PK.
This study quantified polysaccharides, reducing sugars, saponins, and flavonoids in PK subjected to varied steaming cycles, while also integrating color measurement, sensory evaluation, and non-targeted metabolomics analysis.
PK is rich in lipids, amino acids, sugars, flavonoids, and organic acids. Notably, we observed the production and significant accumulation of daidzein and daidzin (two primary active compounds derived from black beans) as well as triterpenoid saponins (including Sandosaponin A, Soyasaponin II-III, V, and Pisumsaponin I-II) in steamed PK ( < 0.05). After three steaming cycles, multiple bioactive compounds levels peaked or stabilized, which was consistent with the sensory quality (score: 94/100). Compared to the raw PK, the P3 stage exhibited significant increases in saponins, total sugars, organic acids, and flavonoids by 21.29, 35.02, 49.13, and 44.76%, respectively ( < 0.05), reducing sugars showed a remarkable increase of 160.94-fold ( < 0.01), while polysaccharides decreased significantly by 43.33% ( < 0.01).
This study provides the first evidence that steaming with black beans can synergistically increase the diversity of triterpenoid saponins and isoflavones in PK, with the optimal quality achieved after three rounds of steaming. These findings validate the scientific efficacy of the traditional processing method. Our results advocate for the continued use of the black bean steaming method to enhance the nutritional and health-promoting value of PK, while also providing a template for the innovation of herbal processing techniques based on auxiliary ingredients.
是一种传统的药食两用植物，通常与黄酒和黑豆等原料一起蒸煮。然而，此前尚未有关于黑豆传统蒸煮法过程中（PK）代谢变化的报道。本研究旨在探讨黑豆的添加和蒸煮程度如何影响PK的品质。
本研究对经过不同蒸煮周期的PK中的多糖、还原糖、皂苷和黄酮类化合物进行了定量分析，同时结合了颜色测量、感官评价和非靶向代谢组学分析。
PK富含脂质、氨基酸、糖类、黄酮类化合物和有机酸。值得注意的是，我们观察到在蒸煮后的PK中（<0.05），大豆苷元和大豆苷（两种源自黑豆的主要活性化合物）以及三萜皂苷（包括山豆根皂苷A、大豆皂苷II - III、V和豌豆皂苷I - II）产生并显著积累。经过三个蒸煮周期后，多种生物活性化合物水平达到峰值或趋于稳定，这与感官品质（评分：94/100）一致。与生PK相比，P3阶段皂苷、总糖、有机酸和黄酮类化合物分别显著增加了21.29%、35.02%、49.13%和44.76%（<0.05），还原糖显著增加了160.94倍（<0.01），而多糖显著下降了43.33%（<0.01）。
本研究首次证明，用黑豆蒸煮可协同增加PK中三萜皂苷和异黄酮的多样性，三轮蒸煮后品质最佳。这些发现验证了传统加工方法的科学功效。我们的结果主张继续使用黑豆蒸煮法来提高PK的营养和健康促进价值，同时也为基于辅助成分的草药加工技术创新提供了模板。
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