A comprehensive strategy to explore the effects of processing on the medicinal properties of the Herba Siegesbeckiae and the component attribution

OBJECTIVE: This study aims to clarify the effects of processing on the medicinal properties of the Herba Siegesbeckiae(HS), and to determine its regulatory on the neural-endocrine-metabolic enzymes in the rat and the attribution of its components. METHODS: D101 macroporous resin was adopted to isolate chemical component clusters (CCCs) from raw and processed HS. A neuro-endocrine-metabolic network was used to characterize medicinal properties. The indicators of antipyretic, analgesia, anti-inflammatory, and liver-tonifying and kidney-reinforcing were performed to determine medicinal flavor, while an electronic tongue was applied for gustatory taste quantification. Chemometric analyses were used to explore the influence of processing on HS and its CCCs. RESULTS: Raw HS and its CCCs suppressed neuro-endocrine-metabolic enzyme activities, corresponding to a cold medicinal property, whereas processed HS and its CCCs exerted opposite effects and displayed warm properties. The medicinal flavor results showed that S30, S70 and Z70 contributed to the pungent, bitter, sweet flavor respectively. The taste results demonstrated that the bitter taste of raw HS primarily originated from S95 and S70, and Z70 functioned as the core CCCs responsible for elevated sweetness after processing. CONCLUSIONS: Z70 acts as the pivotal component coordinating processing-triggered synchronous changes in medicinal properties and medicinal flavors of HS.