領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
Most of the Pleurotus eryngii (PE) are consumed after cooking. The aim of this study was to investigate the metabolites and flavour changes of PE under four cooking methods, namely, air frying, boiling, frying and steaming, by using metabolomics techniques, and to screen the components for network prediction of components that have the potential to prevent obesity, and to explore the underlying mechanisms. We used the UHPLC-Q-Exactive-MS/MS metabolomics method to identify and screen 35 metabolites as the major chemical components of PE, including lipids and lipid-like molecules, organic acids and derivatives, nucleosides, nucleotides, analogues, and other small molecules. In addition, a network pharmacology approach was used to identify targets such as STAT3, CASP3, and JUN were identified as playing important roles in the network. The results were validated by molecular docking. This study provides a basis for the optimization of cooking methods for PE and offers new insights for future research.
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