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Chemical and biological assessment of Angelicae Sinensis Radix after processing with wine: an orthogonal array design to reveal the optimized conditions.
J Agric Food Chem. 2011 Jun 08; 59(11):6091-8.JA

Abstract

The roots of Angelica sinensis [Angelica Sinensis Radix (ASR)] have been used as a common health food supplement for women's care for thousands of years in China. According to Asian tradition, ASR could be processed with the treatment of wine, which subsequently promoted the biological functions of ASR. By chemical and biological assessments, an orthogonal array design was employed here to determine the roles of three variable parameters in the processing of ASR, including oven temperature, baking time, and flipping frequency. The results suggested that oven temperature and baking time were two significant factors, while flipping frequency was a subordinate factor. The optimized condition of processing with wine therefore was considered to be heating in an oven at 80 °C for 90 min with flipping twice per hour. Under the optimized processing conditions, the solubilities of ferulic acid and Z-ligustilide from ASR were markedly increased and decreased, respectively. In parallel, the biological functions of processed ASR were enhanced in both anti-platelet aggregation and estrogenic activation; these increased functions could be a result of the altered levels of ferulic acid and Z-ligustilide in wine-processed ASR. Thus, the chemical and biological assessment of the processed ASR was in full accordance with the Chinese old tradition.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Zhan JY
Section of Marine Ecology and Biotechnology, Division of Life Science, and Center for Chinese Medicine, The Hong Kong University of Science and Technology, Clear Water Bay Road, Hong Kong, China.
Zheng KY
No affiliation info available
Zhu KY
No affiliation info available
Bi CW
No affiliation info available
Zhang WL
No affiliation info available
Du CY
No affiliation info available
Fu Q
No affiliation info available
Dong TT
No affiliation info available
Choi RC
No affiliation info available
Tsim KW
No affiliation info available
Lau DT
No affiliation info available

MeSH

Angelica sinensisAnimalsCell Line, TumorCell ProliferationCookingDrugs, Chinese HerbalHumansPlatelet AggregationRabbitsTemperatureWine

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21520895

Citation

Zhan, Janis Y X., et al. "Chemical and Biological Assessment of Angelicae Sinensis Radix After Processing With Wine: an Orthogonal Array Design to Reveal the Optimized Conditions." Journal of Agricultural and Food Chemistry, vol. 59, no. 11, 2011, pp. 6091-8.
Zhan JY, Zheng KY, Zhu KY, et al. Chemical and biological assessment of Angelicae Sinensis Radix after processing with wine: an orthogonal array design to reveal the optimized conditions. J Agric Food Chem. 2011;59(11):6091-8.
Zhan, J. Y., Zheng, K. Y., Zhu, K. Y., Bi, C. W., Zhang, W. L., Du, C. Y., Fu, Q., Dong, T. T., Choi, R. C., Tsim, K. W., & Lau, D. T. (2011). Chemical and biological assessment of Angelicae Sinensis Radix after processing with wine: an orthogonal array design to reveal the optimized conditions. Journal of Agricultural and Food Chemistry, 59(11), 6091-8. https://doi.org/10.1021/jf200728e
Zhan JY, et al. Chemical and Biological Assessment of Angelicae Sinensis Radix After Processing With Wine: an Orthogonal Array Design to Reveal the Optimized Conditions. J Agric Food Chem. 2011 Jun 8;59(11):6091-8. PubMed PMID: 21520895.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical and biological assessment of Angelicae Sinensis Radix after processing with wine: an orthogonal array design to reveal the optimized conditions. AU - Zhan,Janis Y X, AU - Zheng,Ken Y Z, AU - Zhu,Kevin Y, AU - Bi,Cathy W C, AU - Zhang,Wendy L, AU - Du,Crystal Y Q, AU - Fu,Qiang, AU - Dong,Tina T X, AU - Choi,Roy C Y, AU - Tsim,Karl W K, AU - Lau,David T W, Y1 - 2011/05/05/ PY - 2011/4/28/entrez PY - 2011/4/28/pubmed PY - 2011/10/15/medline SP - 6091 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 59 IS - 11 N2 - The roots of Angelica sinensis [Angelica Sinensis Radix (ASR)] have been used as a common health food supplement for women's care for thousands of years in China. According to Asian tradition, ASR could be processed with the treatment of wine, which subsequently promoted the biological functions of ASR. By chemical and biological assessments, an orthogonal array design was employed here to determine the roles of three variable parameters in the processing of ASR, including oven temperature, baking time, and flipping frequency. The results suggested that oven temperature and baking time were two significant factors, while flipping frequency was a subordinate factor. The optimized condition of processing with wine therefore was considered to be heating in an oven at 80 °C for 90 min with flipping twice per hour. Under the optimized processing conditions, the solubilities of ferulic acid and Z-ligustilide from ASR were markedly increased and decreased, respectively. In parallel, the biological functions of processed ASR were enhanced in both anti-platelet aggregation and estrogenic activation; these increased functions could be a result of the altered levels of ferulic acid and Z-ligustilide in wine-processed ASR. Thus, the chemical and biological assessment of the processed ASR was in full accordance with the Chinese old tradition. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/21520895/Chemical_and_biological_assessment_of_Angelicae_Sinensis_Radix_after_processing_with_wine:_an_orthogonal_array_design_to_reveal_the_optimized_conditions_ L2 - https://doi.org/10.1021/jf200728e DB - PRIME DP - Unbound Medicine ER -