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Volume 13
Issue 22
10.3390/foods13223707
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Article

Cooking Alters the Metabolites of Onions and Their Ability to Protect Nerve Cells from Lead Damage

by
Li Zhao
1,
Liping Wang
1,
Nan Wang
2,
Xinchang Gao
1,
Bin Zhang
3,
Yufen Zhao
1,4,5,* and
Ning Wang
1,4,*
1
Institute of Drug Discovery Technology, Ningbo University, Ningbo 315211, China
2
College of Food Sciences and Engineering, Ningbo University, Ningbo 315211, China
3
Health Science Center, Ningbo University, Ningbo 315211, China
4
Qian Xuesen Collaborative Research Center of Astrochemistry and Space Life Sciences, Ningbo University, Ningbo 315211, China
5
Key Lab of Bioorganic Phosphorus Chemistry & Chemical Biology, Department of Chemistry, Tsinghua University, Beijing 100084, China
*
Authors to whom correspondence should be addressed.
Foods 2024, 13(22), 3707; https://doi.org/10.3390/foods13223707
Submission received: 6 November 2024 / Accepted: 18 November 2024 / Published: 20 November 2024
(This article belongs to the Section Foodomics)
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Abstract

Onions (Allium cepa L.) are nutritious vegetables; however, variations in processing methods can influence their chemical composition and functional properties. Raw processing and cooking are the two main food-processing methods for onions, but it is not clear what kind of changes these two methods cause. In the present study, ultrahigh-resolution liquid chromatography–mass spectrometry (UHPLC–MS) was utilized to observe the changes in onion composition during cooking and to investigate the protective effects of raw and cooked onion extracts against lead damage in vitro and at the cellular level. Many compounds were identified, including amino acids, nucleosides, flavonoids, and organosulfur compounds. Cooking causes changes in the content of numerous amino acids (e.g., DL-glutamine) in onions and increases nucleoside content (e.g., 5’-S-methyl-5’-thioadenosine, adenine). Both raw and cooked onion extracts can reduce neuronal cell damage caused by lead exposure, but cooking increased the free radical scavenging (e.g., DPPH, ABTS, hydroxyl radicals) and chelating of lead ions (up to about 25%) of the onion extracts. In conclusion, cooking can cause changes in the chemical composition of onions and increase their antioxidant and lead chelating capacity.
Keywords: Allium cepa L.; cooking; metabolomics; lead exposure; antioxidation; chelation Allium cepa L.; cooking; metabolomics; lead exposure; antioxidation; chelation

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MDPI and ACS Style

Zhao, L.; Wang, L.; Wang, N.; Gao, X.; Zhang, B.; Zhao, Y.; Wang, N. Cooking Alters the Metabolites of Onions and Their Ability to Protect Nerve Cells from Lead Damage. Foods 2024, 13, 3707. https://doi.org/10.3390/foods13223707

AMA Style

Zhao L, Wang L, Wang N, Gao X, Zhang B, Zhao Y, Wang N. Cooking Alters the Metabolites of Onions and Their Ability to Protect Nerve Cells from Lead Damage. Foods. 2024; 13(22):3707. https://doi.org/10.3390/foods13223707

Chicago/Turabian Style

Zhao, Li, Liping Wang, Nan Wang, Xinchang Gao, Bin Zhang, Yufen Zhao, and Ning Wang. 2024. "Cooking Alters the Metabolites of Onions and Their Ability to Protect Nerve Cells from Lead Damage" Foods 13, no. 22: 3707. https://doi.org/10.3390/foods13223707

APA Style

Zhao, L., Wang, L., Wang, N., Gao, X., Zhang, B., Zhao, Y., & Wang, N. (2024). Cooking Alters the Metabolites of Onions and Their Ability to Protect Nerve Cells from Lead Damage. Foods, 13(22), 3707. https://doi.org/10.3390/foods13223707

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