Aquilaria sinensis leaves are rich in bioactive compounds and have attracted increasing attention for their potential use in functional foods and health products. However, the effects of different processing methods on their metabolite profiles, regulatory proteins, and antioxidant properties remain insufficiently understood. In this study, fresh leaves (AS-FRE), dried leaves (AS-DRY), and stir-fried leaves (AS-STF) were comparatively analyzed using integrated metabolomics and proteomics, together with antioxidant activity evaluation in H₂O₂-induced HepG2 cells. The results showed that stir-frying markedly altered the chemical composition of Aquilaria sinensis leaves, especially by promoting the accumulation of flavonoids, terpenoids, and other secondary metabolites. Proteomic analysis further indicated that stir-frying enhanced the expression of proteins associated with secondary metabolite biosynthesis and related metabolic pathways. In addition, AS-STF exhibited stronger protective effects against oxidative stress than AS-DRY and AS-FRE, as evidenced by reduced lipid peroxidation and enhanced antioxidant enzyme activities. Overall, these findings suggest that stir-frying is an effective processing method for improving the functional value of Aquilaria sinensis leaves and provide a theoretical basis for the development of plant-derived antioxidants, functional teas, and related health products. • Integrated metabolomics and proteomics reveal leaf-processing effects. • Stir-frying promotes secondary metabolite biosynthesis in A. sinensis leaves. • Multi-omics analysis reveals metabolic network reprogramming after stir-frying. • Stir-fried leaves show enhanced antioxidant activity in HepG2 cells. • A. sinensis leaves show potential for sustainable functional food development.
Jiang et al. (Wed,) studied this question.