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Peer-reviewedCC BY-NC-NDFood chemistry: X

Bran stir-frying remodels Fructus Aurantii through flavonoid deglycosylation and limonoid reduction.

  • Yuhao Zhang1
  • Wanshu Li1
  • Qingqing Li1
  • Lixia Chen1
  • Bo Zhao1
  • Qi Chen1
  • Xinyan Zhu1
  • Hangjuan Lin1
  1. 1Department of Pharmacy, Ningbo Municipal Hospital of Traditional Chinese Medicine, Affiliated Hospital of Zhejiang Chinese Medical University, Ningbo 315010, China.
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Abstract

Bran stir-frying (BS) is traditionally used to improve the properties of Fructus Aurantii (FA), but previous studies mainly focused on chemical changes or pharmacological differences, leaving global transformation pathways and functional consequences unclear. This study integrated in-depth analysis of molecular networking (IDAMN), metabolomics, mechanism validation, and functional validation to elucidate BS-FA processing mechanisms. Compared with conventional molecular networking, IDAMN can identify and remove 63.2% redundant nodes derived from other adduct, isotope, and in-source fragments. BS processing increased flavonoid aglycones while reducing flavonoid glycosides, limonoids, and phosphoglycerides. Mechanism validation indicated heat-assisted glycoside cleavage promoted aglycone formation, whereas limonoid reduction was associated with wheat bran adsorption. Functional validation demonstrated enhanced gastrointestinal motility of BS-FA compared with Raw-FA (47.1% vs 24.5% emptying rate at 200 μg/mL). Naringenin showed stronger activity than naringin, while limonin exhibited reduced effects at higher concentrations. Collectively, BS processing may improve FA quality by enriching efficacy-related flavonoid aglycones while reducing bitterness/irritation-related limonoids.

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Cite

BibTeXRIS
BibTeX
@article{zhang2026bran,
  title = {{Bran stir-frying remodels Fructus Aurantii through flavonoid deglycosylation and limonoid reduction.}},
  author = {Yuhao Zhang and Wanshu Li and Qingqing Li and Lixia Chen and Bo Zhao and Qi Chen and Xinyan Zhu and Hangjuan Lin},
  journal = {Food chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104646},
  url = {https://europepmc.org/article/MED/42927300},
  note = {CC BY-NC-ND},
}
RIS
TY  - JOUR
TI  - Bran stir-frying remodels Fructus Aurantii through flavonoid deglycosylation and limonoid reduction.
AU  - Yuhao Zhang
AU  - Wanshu Li
AU  - Qingqing Li
AU  - Lixia Chen
AU  - Bo Zhao
AU  - Qi Chen
AU  - Xinyan Zhu
AU  - Hangjuan Lin
PY  - 2026
DA  - 2026/10/15
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104646
UR  - https://europepmc.org/article/MED/42927300
AB  - Bran stir-frying (BS) is traditionally used to improve the properties of Fructus Aurantii (FA), but previous studies mainly focused on chemical changes or pharmacological differences, leaving global transformation pathways and functional consequences unclear. This study integrated in-depth analysis of molecular networking (IDAMN), metabolomics, mechanism validation, and functional validation to elucidate BS-FA processing mechanisms. Compared with conventional molecular networking, IDAMN can identify and remove 63.2% redundant nodes derived from other adduct, isotope, and in-source fragments. BS processing increased flavonoid aglycones while reducing flavonoid glycosides, limonoids, and phosphoglycerides. Mechanism validation indicated heat-assisted glycoside cleavage promoted aglycone formation, whereas limonoid reduction was associated with wheat bran adsorption. Functional validation demonstrated enhanced gastrointestinal motility of BS-FA compared with Raw-FA (47.1% vs 24.5% emptying rate at 200 μg/mL). Naringenin showed stronger activity than naringin, while limonin exhibited reduced effects at higher concentrations. Collectively, BS processing may improve FA quality by enriching efficacy-related flavonoid aglycones while reducing bitterness/irritation-related limonoids.
SN  - 2590-1575
ER  -