Fuente: PubMed "wine" Food Chem. 2026 Apr 15;515:149194. doi: 10.1016/j.foodchem.2026.149194. Online ahead of print.ABSTRACTRadix Paeoniae Rubra (Rpr), a food-medicine homologous botanical in China, is processed with rice wine to enhance blood-activating and anti-inflammatory effects. This study examined chemical transformations using metabolomics workflow (UPLC-Q-TOF-MS/MS, UPLC-QDa, MS-DIAL, GNPS-FBMN, SIRIUS, and MZmine 3). Analysis identified 186 constituents in wine-processed Rpr (WRpr). Multivariate analysis showed enrichment of major anti-inflammatory compounds versus raw Rpr: isoquercitrin (+66.0%), procyanidin B2 (+21.1%), (+)-catechin (+22.4%), galloylpaeoniflorin (+12.9%), paeoniflorin (+9.3%), and methyl gallate (+3.6%). Processing reactions include glycosyl cleavage, retro-Diels-Alder fragmentation, and wine-facilitated oxidation. Molecular docking showed strong binding affinities (ΔG ≤ -5.0 kcal/mol) to IL-1β, IL-6, and TNF-α. Surface plasmon resonance confirmed TNF-α interaction (KD 1.182 × 10-4-1.248 × 10-3 M), while RAW264.7 assays verified inhibition of LPS-induced TNF-α secretion. These findings show wine-processing enhances polyphenol and monoterpene glycoside profiles, supporting its anti-inflammatory functionality in food applications.PMID:42000152 | DOI:10.1016/j.foodchem.2026.149194