Work

Bran stir-frying remodels Fructus Aurantii through flavonoid deglycosylation and limonoid reduction

Year: 2026

Type: article

Abstract: (FA), but previous studies mainly focused on chemical changes or pharmacological differences, leaving global transformation pathways and functional consequences unclear. This study integrated in-depth analysis of molecular networking (IDAMN), metabolomics, mechanism validation, and functional validation to elucidate BS-FA processing mechanisms. Compared with conventional molecular networking, IDAMN can identify and remove 63.2% redundant nodes derived from other adduct, isotope, and in-source fragments. BS processing increased flavonoid aglycones while reducing flavonoid glycosides, limonoids, and phosphoglycerides. Mechanism validation indicated heat-assisted glycoside cleavage promoted aglycone formation, whereas limonoid reduction was associated with wheat bran adsorption. Functional validation demonstrated enhanced gastrointestinal motility of BS-FA compared with Raw-FA (47.1% vs 24.5% emptying rate at 200 μg/mL). Naringenin showed stronger activity than naringin, while limonin exhibited reduced effects at higher concentrations. Collectively, BS processing may improve FA quality by enriching efficacy-related flavonoid aglycones while reducing bitterness/irritation-related limonoids.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.104646