昭通小草坝天麻功能性食品研发报告

通过建立超高效液相色谱−三重四级杆串联质谱（UPLC-MS/MS）方法测定天麻中4种巴利森苷含量，分别采用描述性统计、熵权法结合灰色关联度模型、因子分析、聚类及夹角余弦相关性分析法，评价不同产地25份天麻样品中巴利森苷含量的差异及其产地间的关系. 结果显示：①天麻中4种巴利森苷（A、B、C、E）在检测范围内呈现良好的线性关系（ R 2 ≥ 0.9974 ），精密度RSD≤5.0%，重复性RSD≤4.9%，加标回收率在80%～95%之间；②描述性统计显示不同产地天麻样品中，4种成分的含量差异较大，其中辽宁沈阳产（01#）巴利森苷总含量最高（29.291 mg/g），云南昭通产（08#）样品中巴利森苷总含量最低（8.666 mg/g）；③熵权法结合灰色关联度统计显示，云南昭通（05#）、云南昭通（11#）和云南保山（21#）出产的天麻品质分别位列前3位；④对因子分析得分进行层次聚类分析，阈值为20时25份样品分为3类，根据3类样品的载荷得分，采用夹角余弦相关性分析各指标对分类的影响，结果显示巴利森苷A、B、C、E和总量与第1类具有显著负相关关系；巴利森苷E对第2类具有显著正相关关系；巴利森苷B、C和总量与第3类聚类具有显著正相关关系. 研究结果表明，不同产地天麻样品中巴利森苷含量差异较大，居群内差异明显，总体显示聚类1和2类样品的品质优于第3类，这为不同产地天麻药材的品质评价和优质种源筛选提供基础依据.

目的 建立超高效液相色谱-三重四极杆质谱联用法测定天麻中天麻素、对羟基苯甲醇和巴利森苷等活性成分。 方法 天麻经超声波提取60 min,离心、稀释,过0.22 μm滤膜后直接进样测定,以0.1%甲酸-乙腈（A）及0.1%甲酸-水溶液（B）为流动相进行梯度洗脱,流速0.5 mL/min,在A CQUITY UPLC ® HSS T3色谱柱上实现分离,电喷雾离子源（ESI）负离子多反应监测（MRM）模式检测,外标法定量。 结果 天麻素、对羟基苯甲醇、巴利森苷A、巴利森苷B、巴利森苷C、巴利森苷E在线性范围内均具有良好的线性关系（ r ≥0.999 0）;检出限为0.08~63.20 μg/L,定量限为0.26~196.70 μg/L,平均加标回收率为94.51%~106.70%,相对标准偏差为1.69%~3.91%。检测结果显示,天麻素、对羟基苯甲醇、巴利森苷A、巴利森苷B、巴利森苷C和巴利森苷E含量分别为（3.44±1.15）mg/g、（0.77±0.74）mg/g、（10.05±3.64）mg/g、（6.59±1.64）mg/g、（1.02±0.31）mg/g和（5.79±1.47）mg/g。只考虑天麻素和对羟基苯甲醇总含量,为（4.22±1.07）mg/g。 结论 建立的超高效液相色谱-三重四级杆质谱法前处理过程简单,该方法快速、准确,能满足天麻中6种活性成分定性、定量检测要求。

天麻为我国著名的药食同源植物，富含多糖、黄酮、酚类等多种化合物，具有多种功效。新鲜天麻因其口感良好、风味独特、营养丰富、保健功能显著、食用和加工方便而深受人们青睐，但是采收后的天麻因含水量高、酶活性强、呼吸强度大而难以保存，干制后的天麻感官质量差、质量损失严重，难以保持原有风味，入食入药难度大，其保鲜贮藏技术难关已成为鲜食天麻在市场上流通的瓶颈。针对天麻保鲜研究现状及存在的问题展开综述，以期为天麻的保鲜贮藏技术研究提供参考，促进天麻产业的可持续发展。

Abstract Gastrodia elata Bl. still widely known as a medicinal plant due to its anti-inflammatory, neuroprotection, cardiovascular protection etc. Additionally, these medical applications cannot be separated from its antioxidant, anti-aging, regulating cell apoptosis ability, which make it have potential as a functional food as well as it has been eaten for more than 2,000 years in China. At present, although Gastrodia elata Bl. has appeared in a large number of studies, much of the research is based on drugs rather than foods. The review of Gastrodia elata Bl. from the perspective of food is one of the necessary steps to promote related development, by reviewing the literature on analytical methods of Gastrodia elata Bl. in recent years, critical components change in the extraction, analytical methods and improvement of food applications, all of aspects of it was summarized. Based on the report about physical and chemical changes in Gastrodia elata Bl. to discover the pathway of Gastrodia elata Bl. functional food development from current to the future. Graphical Abstract

Rhizoma Gastrodia (Orchidaceae; Gastrodia elata Blume), the rhizome of Gastrodia elata Blume (GE), is traditionally used as both a medicinal and functional food, with proven efficacy in treating mental disorders. In traditional processing, GE is washed, steamed with water, dried, and sliced. In this study, a novel processing technology-alcohol steamed GE (AGE) was proposed as an alternative. Totally, 17 compounds were identified in fresh GE and AGE. Compared with fresh GE, the relative content of parishin A and parishin E decreased after alcohol steaming, whereas gastrodin (GAS), p-hydroxylbenzyl alcohol (HBA), Parishin B, and Parishin C were increased. Additionally, the pentobarbital-induced sleep mice model and Chronic Restraint Stress (CRS) model were applied to evaluate the pharmacological effects of fresh GE and steamed GE, and both fresh and steamed GE showed an intensive hypnotic and anti-anxiety effect. Furthermore, the anti-anxiety mechanism based on serum metabolic was investigated and the tryptophan metabolic pathway was considered the response to the anti-anxiety effect of GE. Although the optimization of the processing technology of AGE still needs to be further explored, the current results have provided new thoughts for the processing technology and clinical application of GE.

Abstract Gastrodia elata Blume (GE) is an orchid herbal material widely used in China for thousands of years. Recently, the Chinese government has noted that GE can be legally used as functional food, which brings a huge food market for GE. The processing of herbal materials is considered to be the most critical technology to ensure quality and efficacy. Proper processing can transform raw materials into food or drugs with appropriate ingredients and functions. However, due to the unprocessed or the fresh GE can be easily bought in the market, the ingredient and efficiency difference between fresh and processed GE need to further investigate. Based on the understanding of the mechanism of processing in the GE and its possible application in the dietary treatment for anxious people, this paper studied the ingredient changes of the main active constituents of the GE before and after processing. Meanwhile, blood concentrations of three active ingredient including gastrodin (GAS), p-hydroxylbenzyl alcohol (HBA) and Parishin were investigated. Moreover, the different efficacy of the GE in various animal models and the potential mechanisms were studied. Finally, water steamed GE showed distinct better bioactivity than the fresh GE. Further mechanism based on the metabolomics was investigated. The difference of tryptophan related metabolites was observed and discussed to be the possible cause of the increasing bioactive efficiency in GE with steaming process.

Gastrodia elata is a plant with both food and medicine. In the field of traditional Chinese medicine, it is often used to treat dizziness, headache, hemiplegia, etc. Modern medical research has found that Gastrodia elata has good effects in improving cardiovascular and cerebrovascular health, anti epilepsy, and improving hypertension. Gastrodia elata is often used in functional food to improve sleep. With the deepening of modern pharmacological research, the main active ingredients and action mechanism of gastrodia elata have been revealed and further improved, which has expanded the application range, development prospect and value of functional claims of Gastrodia elata in the field of health food. This paper expounded the basis for the compliance use of Gastrodia elata raw materials as functional food raw materials in China, summarized and analyzed the application status of Gastrodia elata and its extracts as functional food raw materials, and summarized the safety evaluation and related health functions of Gastrodia elata. In order to provide reference for the compliant use, research and development and clinical application of Gastrodia elata raw materials in functional food in China.

… of Gastrodia elata Bl. (GE) has been widely recognized. In 2023, GE was officially included in the list of homologous substances in medicine and food… products or functional foods rich in …

Gastrodia elata Blume is a well-known medicinal and edible plant in China, celebrated for its extensive history in traditional medicine and functional food applications. Among its key bioactive components, polysaccharides have drawn significant attention from researchers in the fields of health food and medicine due to their potential health benefits. Recent studies have revealed various biological activities associated with G. elata polysaccharides, including antioxidant, anti-tumor, anti-inflammatory, antibacterial, anti-aging, immune regulation, and neuroprotective properties. However, a comprehensive overview of these polysaccharides remains elusive. Specifically, relationship between the structure and activity of G. elata polysaccharides, along with the mechanisms through which various types exert their biological effects, has yet to be fully elucidated. This knowledge gap may impede the further development and utilization of G. elata polysaccharides in medicine, health products, food, and cosmetics. This paper provides a comprehensive overview of recent advancements in extraction, separation, purification, biological activities, and applications of G. elata polysaccharides. Additionally, it delves into structure-activity relationships and pharmacological mechanisms of these polysaccharides, giving support for future research to enhance their application in medicine, food, health products, and cosmetics.

… Gastrodia elata Blume has a rich history of use in Asian. However, there is still a need for systematic analysis regarding the relationship and in-depth development between its …

Optimizing the drying process for Gastrodia elata (G. elata) increases the content of its key bioactive compound, gastrodin (GAS). This study primarily investigated how hot-air drying …

Gastrodia elata Blume (GE), a traditional and precious Chinese medicinal material, has been approved as a functional food. However, understanding GE’s nutritional properties and its molecular basis remains limited. Here, metabolomic and transcriptomic analyses were performed on young and mature tubers of G. elata.f.elata (GEEy and GEEm) and G. elata.f.glauca (GEGy and GEGm). A total of 345 metabolites were detected, including 76 different amino acids and their derivatives containing all human essential amino acids (e.g., l-(+)-lysine, l-leucine), 13 vitamins (e.g., nicotinamide, thiamine), and 34 alkaloids (e.g., spermine, choline). GEGm has higher amino acid accumulation than GEEy, GEEm and GEGy, and vitamin contents were also slightly different in all four samples. Implying that GE, especially GEGm, is a kind of excellent complementary food as amino acid nutrition provider. From assembled 21,513 transcripts (genes) based on the transcriptome, we identified many genes that encode enzymes (e.g., pfkA, bglX, tyrAa, lysA, his B, aroA), which are responsible for the biosynthesis of amino acids and enzymes (e.g., nadA, URH1, NAPRT1, punA, rsgA) that related to vitamins metabolism. A total of 16 pairs of the differentially expressed genes (DEG) and differentially accumulated metabolites (DAM) (e.g., gene-tia006709 coding GAPDH and l-(+)-arginine, and gene-tia010180 coding tyrA and l-(+)-arginine) and three DEG-DAM pairs (e.g., gene-tia015379 coding NadA and nicotinate d-ribonucleoside) show significant similar positive or negative correlation based on three, and two comparisons of GEEy vs. GEGy, GEGy vs. GEGm, GEEy vs. GEGy and GEEm vs. GEGm, which involved into amino acid biosynthesis, and nicotinate nicotinamide metabolism, respectively. These results prove that the enzyme coded by these DEG promotes (positive correlation) or inhibits (negative correlation) the biosynthesis of parallel DAM in GE. Overall, the data and corresponding analysis in this study provide new insights into the nutritional properties of GE and the related molecular basis.

Introduction Gastrodia elata Blume (G. elata) is an edible medicinal homologous plant with a long history of use. However, to date, there is no evidence of the nutritional components and anti-diabetic and osteoporotic effects of the water extract of G. elata (WGE). Methods In this study, WGE was prepared and analyzed for moisture, ash, protein, lipid, mineral, amino acid, total phenolic, and flavonoid content. WGE was analyzed using ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS). Furthermore, the effect of WGE on streptozotocin-induced osteoporosis in diabetic rats was explored, along with an in-depth examination of the underlying mechanisms. Results The results indicated that WGE reduced blood glucose, water, food intake, and body weight and improved Hyperglycemia and organ coefficients. WGE treatment noticeably increased bone mineral density (BMD), repaired bone morphology (BM), restored bone histomorphometric parameters, and ameliorated pathological pancreatic lesions in diabetic rats. It significantly elevated the activity of glutathione (GSH), superoxide dismutase (SOD), and catalase in liver tissues, osteoblast numbers, and the mRNA and protein expression of osteoprotegerin (OPG) and runt-related transcription factor 2 (Runx2). WGE treatment reduced serum inflammatory cytokine levels and the number of osteoclasts and bone marrow adipocytes. Conclusion The protective effect of WGE against diabetic osteoporosis arises from several mechanisms: lowering blood glucose levels, inhibiting oxidative stress and inflammation, and modulating OPG/receptor activator of nuclear factor-κB ligand (RANKL) expression. Our results indicated that WGE could serve as a theoretical foundation for the treatment of diabetic osteoporosis.

To optimize the processing technology of Gastrodia elata by water in which millet had been cooked and investigate the effects of LPS-induced microglia (BV2) inflammatory responses. Determination of gastrodin, p-hydroxybenzyl alcohol, parishin A, parishin B, parishin C, parishin E in the extract of Gastrodia elata by high-performance liquid chromatography (HPLC), and the content of six components were used as evaluation index, the volume ratio of water in which millet had been cooked to water, cooking time and drying temperature were selected as single factor variables. The designation of orthogonal test was based on single factor on three indicators, then optimization of the preparation technology. Comparison of the content of six components in different processed product. The neuroinflammatory cell model was induced by LPS and the cell viability was evaluated after treatment with the extract of processed products by a Cell Counting kit 8 (CCK-8) assay. The levels of TNF-α, IL-6, IL-1β in the cell culture medium were measured with ELISA kits. The protein expressions of TLR4, MYD88, P65, INOS, COX-2, IL-1β in LPS-induced BV2 cells were detected by Western blot. The results showed that the cooking time and the volume ratio of water in which millet had been cooked to water had a significant effect on the test results. The water in which millet had been cooked of Gastrodia elata processing technology: The ratio of the volume water in which millet had been cooked to water was 1:3, the boiling time was 25 min and the temperature of drying was 75 ℃. The comprehensive score of the six components in processing with water in which millet had been cooked products was higher than that of steamed products. The extract of Gastrodia elata had exhibited varying degrees of protective activity on LPS-induced BV2 cells. The results showed that the secretion of TNF-α, IL-6, IL-1β was significantly increased in BV2 microglial cells induced by LPS compared with the normal control group (P<0.001). Compared with the LPS group, the two extract of Gastrodia elata significantly decreased the expression level of TNF-α (P<0.05), IL-6 (P<0.05, P<0.001), IL-1β (P<0.05, P<0.001) in LPS-induced BV2 microglial cells. The result of Western blot showed that PZH significantly inhibited the LPS-induced TLR4/MYD88/NF-κB signaling pathway activation, and decreased the protein expressions of TLR4 (P<0.01), MYD88 (P<0.01, P<0.05), P65 (P<0.01), INOS (P<0.05), COX-2 (P<0.05, P<0.001), IL-1β (P<0.001). The optimized processing technique is simple, stable and feasible. The mechanism of processed drugs of Gastrodia elata may reduce inflammatory factor expression by inhibiting the TLR4/MYD88/NF-κB signaling pathway.

Gastrodia elata (GE) serves both edible and medicinal purposes. This study employed fourier transform near-infrared (FT–NIR) technology to preliminarily analyze the chemical …

We evaluated the drying characteristics and structure, as well as the physicochemical and flavor properties, of G. elata treated by hot-air drying (HAD), vacuum drying (VD), freeze drying (FD), microwave drying (MD), and microwave vacuum drying (MVD). We found that MD and MVD showed the shortest drying times, while FD and MVD were able to better retain the active ingredients and color of the samples. However, the different drying methods did not change the internal structure of G. elata, and its main components did not fundamentally change. In addition, E-nose and HS-SPME-GC-MS effectively differentiated the volatile components, and 36 compounds were detected by HS-SPME-GC-MS. Of these samples, alcohols and aldehydes were the main substances identified. In particular, MVD samples possessed the most species of organic volatiles, but the FD method effectively eliminated pungent odors from the G. elata. Overall, MVD shows the most obvious advantages, improving drying rate while maintaining the original shape, color, and active components in G. elata. Ultimately, MVD is the preferred method to obtain high-quality dried G. elata, and our drying-method characterizations can be used to investigate similar structural and chemical changes to similar herbs in the future.

As both a traditional medicine and food material, fresh Gastrodia elata requires a curing process for quality improvement. The effects of steaming and various drying methods (sun-, hot-air-, microwave-vacuum-, freeze- and vacuum-drying) on the total phenolic, total flavonoid, ascorbic acid, adenosine, and phenolic compound contents, antioxidant activities (scavenging DPPH•, ABTS+•, OH• and reducing power) and microstructures were investigated in this study. The contents of adenosine and individual phenolic compounds were analyzed using high-performance liquid chromatography. The results showed that steaming had adverse effects on the total phenolic, total flavonoid, adenosine, parishin C, vanillyl alcohol, quercetin and cinnamic acid contents, while subsequent hot-air- and freeze-drying showed compensatory effects. Steaming significantly increased the levels of gastrodin, p-hydroxybenzylalcohol, p-hydroxybenzaldehyde, parishins (A, B and E) and catechin (by 3.4-, 1.1-, 1.1-, 3.8-, 6-, 1.4- and 1.5-fold, respectively, p < 0.05) compared to the fresh samples, which were further increased by hot-air- and freeze-drying. Hot-air- and freeze-drying significantly increased the levels of adenosine, gastrodin, p-hydroxybenzylalcohol, p-hydroxybenzaldehyde, parishins (A, B and C), vanillyl alcohol, catechin, caffeic acid, quercetin and cinnamic acid by 1.1-11.6-fold (p < 0.05) compared to steaming treatment. Steaming reduced all the antioxidant activities, which were restored partially by hot-air- and freeze-drying. Principal component and clustering analyses revealed the relationship among the samples, phenolics, and antioxidant activities, which suggested a steaming-then-drying action mechanism in which steaming changes enzymes and starch hydrolysis and drying promote condensation reactions. Collectively, steaming-then-hot-air- or freeze-drying is a promising method for enhancing the quality of Gastrodia elata for food applications.

Steaming is a key traditional processing method for Gastrodia elata to enhance its bioactivity. This study investigated the effects of four thermal processing methods (atmospheric …

Gastrodia elata Bl., one of the well-known edible plants in China, belongs to the family of Orchidaceae. In recent years, the consumption rate of this plant as food supplements or health products is gradually rising in China. However, the traditional industrialization processing procedures (TP) for this plant was found to be too complicated and not friendly to the environment with time and energy consuming. Hence, we investigated whether the processing procedures could be simplified without affecting its overall chemical profile and anti-oxidation activity. In this experiment, a new processing procedure (NP) was designed for processing this plant, and the chemical compositions of the extract for Gastrodia elata produced by two different processing procedures were identified by UPLC-Q-TOF/MS. It was found that phenols and parisins were the most abundant chemical components for this extract. Among all the identified components, the contents of gastrodin and its citric acid derivatives were obviously higher than that of other components. Therefore, the contents of six gastrodin derivatives and ethanol soluble extract rate for Gastrodia elata produced by two different processing procedures, traditional and newly designed processing procedures, were further comparatively investigated for the validation of the applicability. The DPPH radical scavenging activities of the extract from Gastrodia elata produced by two different processing procedures were also investigated. The results demonstrated that the contents of gastrodin and p-hydroxybenzyl alcohol in all samples were slightly decreased in NP samples compared with that of TP samples (except batches of S3 and S6 samples), but no significant difference was observed between these two groups (p = 0.8273 for gastrodin and p= 0.2320 for p-hydroxybenzyl alcohol). Additionally, the total contents of parisins were also in a decreased trend in NP samples but with no significant difference when comparing with that in TP samples (p = 0.1721). The results for ethanol soluble extract rate also had the same situation (p = 0.1094). Taken together, it was suggested that the chemical profiles and contents of gastrodin derivatives and ethanol soluble extract rate for NP samples was not significant different to that of TP samples. The DPPH radical scavenging activity of the extract of Gastrodia elata produced with NP method was not significant different from that of TP samples. As a result, the industrial processing procedures for the preservation of this material plant could be simplified to a more time and energy saving procedure without changing the quality of the products, which is also consistent with the concept of green and sustainable industrial production.

In this study, the drying kinetics and multidimensional quality of Gastrodia elata (GE) obtained through five different drying methods were analyzed. The Page model provided the best fit. Though widely used, hot-air drying (HA-D) showed mediocre performance. Due to strong heat penetration, microwave drying (MV-D) and infrared drying (IR-D) effectively reduced drying time and energy consumption. However, they experienced Maillard and caramelization reactions, resulting in notable cell structure shrinkage, severe browning, pronounced caramel taste, and poor retention of active ingredients. Conversely, freeze-drying (F-D) and vacuum drying (V-D), due to the involvement of low-temperature or vacuum environments, demonstrated optimal performance in preserving microstructure, antioxidant activity, active ingredients, and flavor. However, F-D was time-consuming (1320 min) and had an energy consumption of 2.69 times that of HA-D, limiting its large-scale application. V-D struck the best balance between energy consumption and product quality, making it a highly promising drying method for GE.

… Gastrodia elata (GE) has a variety of processed products. However, there are few studies on … processed products. In order to further study, the raw materials and different processed …

Gastrodia elata crisp chips were developed using G. elata powder and wheat flour as the primary ingredients, employing puffing technology. The response surface methodology was utilized to optimize processing parameters based on single factor experiments. The physical and chemical and microbial properties of the chips were analyzed to evaluate quality. Additionally, changes in moisture content, sensory score, and color differences at varying storage temperatures were assessed, and shelf life was estimated using acid and peroxide values. The results showed that optimal parameters established included: on the basis of the mixed mass of G. elata powder and wheat flour of 100.0 g, adding 10.0 g G. elata powder, frying time of 30 min, frying temperature of 127 ℃, and thickness of 1.3 mm. The sensory score was 85.26±0.95 points. The G. elata crisp chips contained gastrodin, p-hydroxybenzyl alcohol and others six main active compounds, with gastrodin as most abundant. Compared to wheat flour crisp chips, G. elata crisp chips demonstrated higher hardness and chewability, a lower puffing rate and reduced viscoelasticity. Physicochemical and microbiological indices met hygienic standards. During the storage period, the moisture content gradually increased, the sensory score gradually decreased, and the color difference value showed dynamic changes. Initial peroxide and acid values were 0.04 g/100 g and 0.29 mg/g, respectively. Shelf-life at 25 ℃ was predicted to be 41 and 45 days using the Q10 method. This study offers valuable insights into the development and storage of G. elata products.

… Gastrodia elata green tea exhibits significant sedative and … by blending green tea with Gastrodia elata aqueous extract. … employed to explore optimal processing parameters, leading to a …

ETHNOPHARMACOLOGICAL RELEVANCE Gastrodia elata Blume is a traditional Chinese medicine with the effects of improving the deficiency of the body and maintaining health, and polysaccharide (GEP) is one of the effective ingredients to play these activities of G. elata. Traditionally, G. elata is orally administered, so the activities of GEP are associated with digestive and intestinal metabolism. However, the digestive behavior of GEP and its effects on the human gut microbiota are unclear and need to be fully studied. AIM OF THE STUDY This study aimed to investigate the changes in structural characteristics of GEP during digestion and the related impacts of its digestive product on gut microbiota in human fecal fermentation, and to explain the beneficial mechanism of GEP on human health from the perspective of digestive characteristics and "gut" axis. MATERIALS AND METHODS The changes of reducing sugars, free monosaccharides and physicochemical properties of GEP during digestion were investigated by GPC, HPLC, FT-IR, CD, NMR, SEM, and TGA. Moreover, polysaccharide consumption, pH value changes, SCFAs production, and changes in gut microbiota during fermentation were also discussed. RESULTS During digestion of GEP, glucose was partially released causing a decrease in molecular weight, and a change in monosaccharide composition. In addition, the characteristics of GEP before and after digestion, including configuration, morphology, and stability, were different. The digestive product of GEP was polysaccharide (GEP-I), which actively participated in the fecal fermentation process. As the fermentation time increased, the utilization of GEP-I by the microbiota gradually increased. The abundance of probiotics such as Bifidobacterium, Collinsella, Prevotella, and Faecalibacterium was significantly increased, and the abundance of pathogenic Shigella, Dorea, Desulfovibrio, and Blautia was significantly inhibited, thereby suggesting that GEP has the potential to maintain human health through the "gut" axis. In addition, the beneficial health effects of GEP-I have also been observed in the influence of microbial metabolites. During the fermentation of GEP-I, the pH value gradually decreased, and the contents of beneficial metabolites such as acetic acid, propionic acid, and caproic acid significantly increased. CONCLUSION The structure of GEP changed significantly during digestion, and its digestive product had the potential to maintain human health by regulating gut microbiota, which may be one of the active mechanisms of GEP.

The composition, physicochemical properties, in vitro biological activity, and hypoglycemic activity exhibited by polysaccharides from four varieties of G. elata were investigated in this study; the four extracted GaE polysaccharides were termed as GaE-B (G. elata Bl. f. glauca S. chow polysaccharides), GaE-R (G. elata Bl. f. elata polysaccharides), GaE-Hyb (hybridization of G. elata Bl. f. glauca S. chow and G. elata Bl. f. elata polysaccharides), and GaE-G (G. elata Bl. f. viridis Makino polysaccharides). As revealed by the results, the GaE polysaccharides were found with the same monosaccharide composition, primarily including glucose, whereas the content of each variety was significantly different. In addition, different degrees of differences were found in the in vitro antioxidant and hypoglycemic activity, molecular weight, yield, and chemical composition exhibited by the abovementioned varieties. However, GaE-B and GaE-Hyb were found with similar physical properties, chemical composition, and antioxidant and hypoglycemic activity. GaE-R had the lowest yield, total sugar content, and molecular weight, whereas it involved higher xylose, binding protein, and polyphenols as well as higher antioxidant and hypoglycemic activity. In contrast, GaE-G was found with the highest yield, total sugar content, and molecular weight, whereas it contained the lowest xylose, binding protein, and polyphenols, as well as the weakest antioxidant and hypoglycemic activity. In brief, the polysaccharide of G. elata, a plant resource for homology of medicine and food, could more significantly enhance the biological activity of G. elata as it was released in the process of decocting and stewing. To be specific, the assessment of polysaccharide activity alone suggested that GaE-R was the best.

Gastrodia elata Blume (G. elata), listed as one of the 34 precious Chinese medicines, servers a dual purpose as both a medicinal herb and a food source. Polysaccharide is the main active ingredient in G. elata, which has pharmacological activities such as immune regulation, anti-oxidation, anti-cancer, anti-aging, neuroprotection and antibacterial activity and so on. The biological activities of G. elata polysaccharide (GPs) is closely related to its chemical structures. However, no a review has synthetically summarized the chemical structures and pharmacological activities of GPs. This study delves into the chemical structures, pharmacological action of GPs, offering insights for the future development an application of these compounds.

Inflammatory bowel disease (IBD) is a chronic inflammatory gastrointestinal disease, and an imbalance in the gut microbiota is a critical factor in its development. Gastrodia elata (G. elata), an Orchidaceae plant, is recognized for its nutritional and medicinal value. Studies have shown that G. elata polysaccharides (GBP) have anti-inflammatory properties that may ameliorate IBD. However, the therapeutic effects of GBP on gut microbiota metabolism remain unknown. Therefore, we aimed to examine the therapeutic potential of G. elata extract and GBP in dextran sulfate sodium (DSS)-induced IBD mice. GBP demonstrated the best therapeutic effect by reducing IBD symptoms in mice to the greatest extent. Administering GBP resulted in significant increases in the relative abundances of bacteria with potential anti-inflammatory effects, such as Ligilactobacillus and Alloprevotella, and decreases in the levels of bacteria associated with proinflammatory responses, such as Bacteroides and Escherichia-Shigella. Furthermore, 36 significant differential metabolites between the model and GBP groups were identified in feces, which were mainly enriched in amino acid metabolism, including tryptophan and cysteine, vitamin B6 metabolism and steroid hormone biosynthesis. Consequently, investigating the metabolic regulation of the gut microbiota is a promising approach to evaluate the therapeutic effect of GBP on IBD.

BACKGROUND Cyclophosphamide (CTX) is a widely used chemotherapeutic agent for the treatment of malignant tumors and autoimmune diseases. However, CTX can cause immunosuppression and damage the intestinal mucosa. Development of new agents to counteract these side effects of CTX is becoming increasingly important. Previous studies have shown that the polysaccharides from Gastrodia elata (GEPs) have high immune-enhancing activity, however, their functions to the intestines and the underlying mechanism are still unclear. In this study, the effects of GEPs on immunomodulatory activity, intestinal barrier function, and gut microbiota regulation were investigated in a mouse model of CTX-induced immunosuppression. RESULTS GEPs attenuated the CTX-induced decrease in organ indices of the thymus and spleen, and promoted the secretion of immune-related cytokines and immunoglobulins in the serum. In addition, GEPs improved the intestinal pathology and restored the intestinal barrier function by elevating the expression of intestinal tight junction proteins Occludin and ZO-1. Moreover, GEPs restored the composition and abundance of the gut microbiota and increased the contents of short-chain fatty acids (SCFAs) in the colonic content. The abundance of SCFAs-producing bacteria (Muribaculaceae, Prevotellaceae, and Bacteroidaceae) was promoted as well. CONCLUSIONS GEPs can effectively alleviate immunosuppression and regulate the intestinal barrier integrity and the structure of gut microbiota in CTX-treated mice. GEPs may be used as an ingredient to develop functional foods for intestinal health. This article is protected by copyright. All rights reserved.

… the microstructure, cell wall polysaccharides, drying kinetics, and bioactivity retention of Gastrodia elata (G. elata). Microstructure analysis revealed HHP-induced cellular damage of G. …

A novel homogeneous polysaccharide named GEP-1 was isolated and purified from Gastrodia elata (G. elata) by hot-water extraction, ethanol precipitation, and membrane separator. GEP-1, which has a molecular weight of 20.1 kDa, contains a polysaccharide framework comprised of only glucose. Methylation and NMR analysis showed that GEP-1 contained 1,3,6-linked-α-Glcp, 1,4-linked-α-Glcp, 1,4-linked-β-Glcp and 1,4,6-linked-α-Glcp. Interestingly, GEP-1 contained citric acid and repeating p-hydroxybenzyl alcohol as one branch. Furthermore, a bioactivity test showed that GEP-1 could significantly promote the growth of Akkermansia muciniphila (A. muciniphila) and Lacticaseibacillus paracasei (L. paracasei) strains. These results implied that GEP-1 might be useful for human by modulating gut microbiota.

Parkinson's disease (PD) is a common, chronic, and progressive degenerative disease of the central nervous system for which there is no effective treatment. Gastrodia elata is a well-known food and medicine homologous resource with neuroprotective potential. Gastrodia elata polysaccharide (GEP), which is a highly active and safe component in Gastrodia elata, is an important ingredient in the development of functional products. In this study, GEP was administered to 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP)-induced mice over 3 weeks to investigate its neuroprotective effects. The results showed that GEP significantly alleviated the motor dysfunction of PD mice, inhibited the accumulation of α-synuclein, and reduced the loss of dopaminergic neurons in the brain. Moreover, GEP increased the Bcl-2/Bax ratio and decreased the cleaved-caspase-3 level, suggesting that GEP may ameliorate PD by preventing MPTP-induced mitochondrial apoptosis. GEP also significantly inhibited the increase of GFAP and decreased the levels of TNF-α, IL-1β, and IL-6 in the brain of PD mice, which may be the result of the inhibition of neuroinflammation by the inactivation of the TLR4/NF-κB pathway. Furthermore, the neuroprotective effects of GEP involve the gut-brain axis, as it has been shown that GEP regulated the dysbiosis of PD-related gut microbiota such as Akkermansia, Lactobacillus, Bacteroides, Prevotella, and Faecalibacterium, increased the content of microbial metabolites SCFAs in the colon and increased the level of occludin that repairs the intestinal barrier of PD mice. In conclusion, this study is expected to provide a theoretical basis for the development and application of functional products with GEP from the perspective of neuroprotective effects.

… GEP-4 is a novel polysaccharide obtained and characterized for the first time. Bioactivity test … muciniphila from high-fat diet (HFD) fecal microbiota. These results indicated that GEP-3 …

… both nutritional and medicinal properties, Gastrodia elata (G. elata) boasts remarkable nutritional, … elata polysaccharides (GEPs) served as the primary active ingredient, which could be …

In this paper, the preparation of Selenized Gastrodia elata polysaccharides (SeGEP) was conducted through HNO3-Na2SeO3 method using GEP and sodium nitrite as the raw materials, and the modification conditions were optimized by single factor experiment combined with response surface method using selenium content as the index. Ultraviolet spectrum (UV), infrared spectrum (IR), nuclear magnetic resonance (NMR), particle size test, zeta potential test, Congo red test, iodine-potassium iodide test, and scanning electron microscope (SEM) techniques were carried out to explore the structure of GEP and SeGEP. Antioxidant tests were conducted to evaluate the effect of selenylation modification on GEP in vitro. The results showed that the optimum selenylation parameters were as follows: Reaction temperature 74 ℃, nitric acid concentration 0.041%, reaction time 8.4 h, and under the optimum conditions, the selenium content could be reached to 3891.05±10.86 μg/g. Structural characterization analysis showed that SeGEP had been successfully accomplished, and SeGEP had reduced the particle size, increased the absolute value of Zeta potential and improved the stability in solution by comparing with GEP. It was also found that both GEP and SeGEP might possess triple helix with long side branched chain structures, whereas selenylation modification could change the micromorphology of GEP. The in vitro antioxidant results showed that the DPPH radical scavenging rate of SeGEP at 10 mg/mL was 98%±1.52% and the maximum iron reducing power was 0.99±0.24, and the ABTS+ radical scavenging rate of SeGEP at 1 mg/mL was 97.49%±1.16%, respectively. SeGEP exhibited higher antioxidant activities than that of GEP, indicating that selenylation modification could improve the antioxidant ability of GEP. This study provided a theoretical basis for the development of selenium supplement and functional food related to selenized Gastrodia elata polysaccharides.

Insomnia, a prevalent sleep disorder, may impact individuals' emotional health, lead to immune system problems, and increase the chance of developing chronic illnesses like diabetes and cardiovascular disease. As a type of medication and food homologous substance, Gastrodia elata's primary active ingredient, extract, and its byproducts demonstrate beneficial effects in treating insomnia. Though there is currently no comprehensive description, research on how Gastrodia elata's active ingredients can alleviate insomnia advances significantly. Thus, this review systematically delineates the pathophysiological mechanisms underlying insomnia. Secondly, it reviews the effects of the active ingredients in Gastrodia elata on improving insomnia, including regulating the biological clock, balancing the release of neurotransmitters, the expression of inflammatory factors, regulating the hypothalamus-pituitary-adrenal (HPA) axis, and modulating intestinal flora. Additionally, the paper looks at the current market for sleep aids that contain Gastrodia elata as a main ingredient. The objective provides basis for the research and development of Gastrodia elata.

… This study introduced a multivariate MSA method based on weighted principal components (WPC) to evaluate the HPLC system for the determination of metabolites in Gastrodia elata. …

Gastrodia elata Bl., a traditional edible and medicinal plant, has gained increasing attention for its nutritional value and geographic origin, which are closely linked to its quality. This …

… glauca and Gastrodia elata f. viridis based on metabolomics, and origin traceability of Yunnan Gastrodia elata f. glauca using near-infrared spectroscopy combined with DD-SIMCA - …