Mixing Modern Food Science and Traditional Chinese Medicine

From leaves to stems to roots, Traditional Chinese Medicine (TCM) uses time-honoured techniques to extract healing properties from plants. While TCM is based on balancing the energies in our bodies, visiting graduate student Maidinai Sabier is studying the curative properties of a specific rhizome.

Polygonatum rhizome (PR) is traditionally used for its antioxidant, anti-inflammatory, and anti-diabetes effects. There are 20 species endemic to China, where Sabier’s research began in the Zhejiang A&F University.

According to TCM, the rhizome is most effective after being steamed and dried nine times, after which it is sold as an infusion in teas, wines, and powders. Sabier’s work proves a positive effect from the compounds in PR, increasing with every steam level and peaking at steam nine.

At UBC, she is testing the functional properties of PR in treating colorectal cancers.

Using an Electronic Nose to Sniff Out Authentic Steam Nine

PR in its raw form is pale with a grassy scent. The steam moisturizes and denatures polysaccharides into many different secondary products, which then recombine in the drying process and develop new chemicals. This process repeats with every steam cycle. At steam nine, samples showed entirely new chemicals with more effective curative properties.

“At my old lab, I worked with lab mates to steam all the samples,” Sabier says. “We had a big pot to steam and a big dehydrator to dry. I did this with six different species, and it took one whole year to process it all!”

Fully processed, steam nine PR is quite expensive. However, the steamed product looks fairly similar after the sixth steam. This has led to counterfeit on the market, claiming the full effects of steam nine PR from a cheaper-to-produce and less-processed product.

At every step of processing, Sabier took an aroma sample with an electronic nose. Over two years, she created a database to pinpoint which key volatile compounds and volatile profiles were tied to each level of steaming. At steam six and above, PR develops a deep caramelized flavour and aroma.

“The electronic nose can sniff out the steam level and origin city of a sample in 30 seconds,” Sabier says. “Using the database we developed, we can distinguish an authentic steam nine. Now, I can focus on what else steam nine can treat.”

Testing PR’s Steam Nine Effect on Our Guts

“We know that steam nine works,” Sabier says. “But I want to investigate different species of PR at the molecular level, to see the chemical reactions and functional effects.”

Sabier’s background as a food scientist led her to a chance meeting with Dean pro tem David Kitts, who now supervises her work investigating the biological effects of PR related to colorectal health. In her research, Sabier uses PR extracts to test the effects of different concentrations at a cellular level. Her goal is to link the traditional processes to measurable antioxidant protection and gut health.

Since joining LFS, Sabier is also learning how nutrition and analytical chemistry interact to affect our overall health.

“The support I’ve found at LFS has been amazing,” Sabier says. “From my lab mates, to the faculty members, even the custodians! Everyone is so humble and willing to help.”

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