Integrated UHPLC-Q-Exactive-MS/MS metabolomics and network pharmacology to explore the potential mechanism of obesity prevention in Pleurotus eryngii treated with different cooking procedures
Raymond C. Yu, Hejiang Zhou, Miao Xiong, J M Chen, S. Wang, Wen Xu, Yang Tian, Ling‐Yan Su
Abstract
1. Boiling is considered a healthier way. 2. Air frying produces substances that are harmful to humans. 3. Screening and identification of 35 metabolites in Pleurotus eryngii . 4. JUN, STAT3 and CASP3 etc. are key targets of obesity prevention. 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.