Comparative Analysis of Extracellular Vesicle‐Like Particles From Different Processing Gastrodia elata Bl.: Physicochemical Properties, Biosafety, and Neuroprotection Potential as a Functional Food Ingre

ABSTRACT

Gastrodia elata (GE) is a classic medicine‐food homologous plant that has long been utilized in dietary practices for anti‐inflammation and neuroprotection, as well as improving cerebrovascular circulation. In recent years, extracellular vesicle‐like particles (EVLPs) derived from edible plants have emerged as a novel class of dietary bioactive ingredients and natural nanocarriers, demonstrating broad potential in health‐related applications. However, how food processing technologies influence the characteristics of such EVLPs remains unclear. To address this, the present study aims to isolate EVLPs from three processed GE products—dried GE (DGE), wine‐processed GE (WGE), and ginger‐processed GE (GGE)—and systematically evaluate their physicochemical properties, biosafety, and potential functions in neurological health. The morphology, particle size, concentration, and zeta potential of three GE‐EVLPs were characterized. Their bioactive molecular composition was analyzed using untargeted metabolomics. Biosafety was comprehensively evaluated through cytotoxicity assays, hemolysis tests, and histopathological analysis. The potential of these EVLPs in supporting neurological health was further assessed in an oxygen–glucose deprivation/reoxygenation (OGD/R) cell model, with a focus on cell viability and immunomodulatory function. Our results confirm the presence of EVLPs in all three processed GE products and demonstrate that the processing methods significantly influence their physical properties, functional components, and health‐promoting efficacy. Notably, WGE‐EVLPs exhibited the greatest development potential owing to their smaller particle size, superior cellular uptake efficiency, and enhanced protective effects. This study provides novel insights into how food processing modulates the functional properties of edible plant‐derived EVLPs and highlights their promise as functional food ingredients or dietary nanocarriers for neurological health support.