Matrix-assisted laser desorption/ionization mass spectrometry imaging reveals "Spatial-Temporal-Content" changes of parishins in Gastrodiae Rhizoma during the steaming process

Tianyu Ma; Chenglong Sun; Yuhao Han; Lanping Guo; Luqi Huang; Xiao Wang

doi:10.1016/j.foodres.2022.112092

Matrix-assisted laser desorption/ionization mass spectrometry imaging reveals "Spatial-Temporal-Content" changes of parishins in Gastrodiae Rhizoma during the steaming process

Food Res Int. 2022 Dec;162(Pt B):112092. doi: 10.1016/j.foodres.2022.112092. Epub 2022 Nov 2.

Authors

Tianyu Ma¹, Chenglong Sun², Yuhao Han², Lanping Guo³, Luqi Huang³, Xiao Wang⁴

Affiliations

¹ Key Laboratory for Applied Technology of Sophisticated Analytic Instrument of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; School of Pharmaceutical Sciences, Shandong University of Traditional Chinese Medicine, Jinan 250355, China.
² Key Laboratory for Applied Technology of Sophisticated Analytic Instrument of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China.
³ Resource Center of Chinese Materia Medica, State Key Laboratory Breeding Base of Dao-di Herbs, China Academy of Chinese Medical Sciences, Beijing 100700, China.
⁴ Key Laboratory for Applied Technology of Sophisticated Analytic Instrument of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China. Electronic address: wangx@sdas.org.

PMID: 36461399
DOI: 10.1016/j.foodres.2022.112092

Abstract

Gastrodiae Rhizoma is a commonly used plant material for both medicine and food in China for thousands of years. Steaming as the main pre-processing method of Gastrodiae Rhizoma is the key to its quality formation. In this study, we established a high-coverage matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) method to visualize the spatial distribution of phenols in Gastrodiae Rhizoma. By optimizing 1,5-diaminonaphthalene as MALDI matrix in negative mode, the "spatial-temporal-content" changes of 13 phenols including 11 parishins in Gastrodiae Rhizoma during the steaming process were imaged. We also characterized the activity of two hydrolases related to parishins degradation during the steaming. Moreover, the degradation pathways of parishins in Gastrodiae Rhizoma were summarized. The integration of spatially-resolved parishins and corresponding hydrolases information revealed the scientific connotation of steaming as the processing method of Gastrodiae Rhizoma is to inactivate hydrolases and protect parishins, which provided theoretical support for the quality improvement and the standardized processing of Gastrodiae Rhizoma.

Keywords: Gastrodiae Rhizoma; MALDI-MS imaging; Parishins; Processing mechanism; Spatial dynamic changes; Steaming.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Hydrolases
Lasers
Phenols
Rhizome*
Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
Steam*

Substances

Steam
Hydrolases
Phenols