AUTHOR=Han Xin , Ding Chuan , Ning Yan , Shan QiYuan , Niu Minjie , Cai Hao , Xu Peng , Cao Gang 

TITLE=Optimizing Processing Technology of Cornus officinalis: Based on Anti-Fibrotic Activity

JOURNAL=Frontiers in Nutrition

VOLUME=9

YEAR=2022

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2022.807071

DOI=10.3389/fnut.2022.807071

ISSN=2296-861X

ABSTRACT=<p><italic>Cornus officinalis</italic>, a kind of edible herbal medicine, has been widely used in the protection of liver and kidney due to its medicinal and nutritional effect. Its anti-inflammatory, anti-tumor, and anti-oxidant activities can be enhanced by wine-steamed (WS) processing. Based on the activations of hepatic stellate cells-T6 (HSC-T6) and HK-2, our study used single-factor plus orthogonal design to investigate the anti-fibrosis of <italic>C. officinalis</italic> processed with steamed (S), high-pressure steamed (HPS), WS, high-pressure wine-steamed (HPWS), wine-dipped (WD), and wine-fried (WF). The chemical constituents in processed <italic>C. officinalis</italic> with higher anti-fibrotic activities were detected by ultra-high performance liquid chromatography coupled with hybrid triple quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS/MS). Results showed that <italic>C. officinalis</italic> with HPWS significantly inhibited the activations of HSC-T6 and HK-2. Moreover, compounds in <italic>C. officinalis</italic> with HPWS were obtained <italic>via</italic> UHPLC-Q-TOF-MS/MS, indicating that 27 components were changed compared with raw <italic>C. officinalis</italic>. These results demonstrated that HPWS is the optimal processing technology for anti-fibrosis of <italic>C. officinalis</italic>.</p>