The Substance Basis Research of Stir-Baking to Dark Brown Could Enhance the Promoting Effects of Areca Nut on Gastrointestinal Motility

Abstract

The promoting effects of areca nut (AN) and charred areca nut (CAN) on gastrointestinal motility were compared. The HPLC analysis was used to compare the constituents in AN and CAN and the new produced constituents in CAN were isolated and identified. Then the promoting effects of the identified constituents on gastrointestinal motility were investigated in vivo. In the results, CAN showed stronger promoting effect on gastrointestinal motility than that of AN (P < 0.05) in vivo and in vitro. Three new constituents in CAN were identified as 2,3‐dihydro‐3,5‐dihydroxy‐6‐methyl‐4H‐pyranone (DDMP), 5‐hydroxymethyl‐2‐furfural (5‐HMF) and 3‐hydroxy‐2‐methyl‐γ‐pyrone (maltol). Interestingly, AN combined with the constituents (DDMP : 5‐HMF : maltol = 30:355:21) showed a synergistic effect on promoting gastrointestinal motility. In conclusion, the results indicated that Maillard reaction products (MRPs) might be the substance basis of stir‐baking to dark brown enhances the promoting effects of AN on gastrointestinal motility. Practical Applications Stir‐baking to dark brown is a common processing technique of Traditional Chinese Medicine (TCM) in China. AN is usually processed by stir‐baking to dark brown to CAN before clinical use, because CAN was considered to be specialized in treating digestive disorders. The present study proved that stir‐baking to dark brown could enhance the promoting effects of AN on gastrointestinal motility. Furthermore, our investigation provided substance basis for clinical application of CAN regarding the digestive activity and will be conducive to further development of this drug.

Investigation of Maillard reaction involvement in the steam processing of <i>Panax Notoginseng</i> root

“…It has been reported that MR begins with a condensation between carbonyl and amino groups. Subsequently, a series of reactions take place, such as Amadori rearrangement, enolization, Strecker degradation, aldol condensation and aldehyde-amide polymerization, leading to the formation of melanoidins and fragrant flavors [3,15]. In the present study, the contents of sugars and amino acids were determined in the raw and steamed PN root, and the results indicated that the heating-induced reduction in reducing sugars and amino acids may be due to the MR.…”

“…Previous studies have reported that 5-HMF was the intermediate products of MR and it formed from dehydration and degradation of carbohydrates in MR [14,15]. The 5-HMF was often generated in processed Chinese material medica and it usually be regarded as an indicator of the degree of MR [16].…”

Using the “target constituent removal combined with bioactivity assay” strategy to investigate the optimum arecoline content in charred areca nut

“…MTL, a polypeptide secreted by Mo cells, induces strong gastrointestinal motility. By contrast, VIP, released from the inhibitory vasoactive intestinal peptidergic fibers, leads to inhibition of gastric acid secretion and relaxation of the gastrointestinal tract25262728. Thus, increasing MTL and decreasing VIP could promote gastrointestinal motility.…”

Bioactive Components of Areca Nut: An Overview of Their Positive Impacts Targeting Different Organs

“…Further comparisons found that Charred Semen Arecae had a more significant effect on gastrointestinal motility than areca nut, possibly due to the Maillard reaction products. [ 143 ]. Besides this, arecoline can promote the amplitude of smooth muscle contraction of the isolated small intestine in rabbits [ 144 ].…”