An Integrated Mutually Oriented “Chemical Profiling–Pharmaceutical Effect” Strategy for Screening Discriminating Markers of Underlying Hepatoprotective Effects to Distinguish Garden-Cultivated from Mountain-Cultivated Ginseng

Abstract

Garden-cultivated Ginseng (GG) and mountain-cultivated Ginseng (MG) both belong to Panax Ginseng C. A. Meyer. However, the effective substances which can be used to distinguish GG from MG remain obscure. Therefore, the purpose of this study was to screen for discriminating markers that can assist in the correct identification of GG and MG. HPLC Q-TOF/MS and various chemometrics methods were used to analyze the chemical profiles of 13 batches of Ginseng and to explore the characteristic constituents of both GG and MG. The hepatocyte-protecting effects of GG and MG were investigated through a paclitaxel-induced liver injury model. Through a combination of correlation analysis and bioinformatic techniques, markers for differentiation between GG and MG were ascertained. A total of 40 and 41 compounds were identified in GG and MG, respectively, and 15 characteristic ingredients contributed significantly to the discrimination of GG from MG. Correlation analysis and network pharmacology were applied and ginsenosides Rg1, Re, Rb1, Rc, Rb2, and Rg3 were found to be discriminating markers of GG and MG. Six markers for the identification of GG and MG were screened out by a step-wise mutually oriented “chemical profiling–pharmaceutical effect” correlation strategy, which is of great significance for future quality assessment of Ginseng products.

Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng

“…Meyer ) has been long used worldwide as a dietary supplement and/or health functional food in traditional herbal medicine. Numerous researches have also shown that this plant plays an important role in human health with beneficial properties such as antidiabetic, anticancer, anti-aging, and anti-inflammatory [ 1 , 2 , 3 ]. There are three kinds of ginseng according to cultivation methods and environmental conditions: cultivated ginseng (CG), mountain-cultivated ginseng (MCG), and mountain wild ginseng (MWG).…”

“…There are three kinds of ginseng according to cultivation methods and environmental conditions: cultivated ginseng (CG), mountain-cultivated ginseng (MCG), and mountain wild ginseng (MWG). MCG proliferates under natural conditions in the forest and demands a long growth period (>3 years) [ 1 , 2 , 3 , 4 ]. In general, ginseng is consumed either fresh, or as red, black, and fermented red ginseng in food and medical industries because of its many metabolite constituents [ 5 , 6 , 7 , 8 ].…”