Changes in ginsenoside composition of ginseng berry extracts after a microwave and vinegar process

Kim, Shin-Jung; Kim, Ju-Duck; Ko, Sung-Kwon

doi:10.5142/jgr.2013.37.269

Cited by 16 publications

(17 citation statements)

References 11 publications

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“…Many techniques involving their extraction, purification and analysis have been employed from a variety of host tissues such as roots (Lin et al 2013;Sunwoo et al 2014), leaves (Lee et al 2012) and even berries (Kim et al 2013). The preferred solvent under use involves methanol often in aqueous solutions, in conjunction with heat, refluxing or sonication-based extraction methodologies (Corbit et al 2005;Engelberth et al 2010).…”

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confidence: 99%

Solvent-based extraction optimisation for efficient ultrasonication-assisted ginsenoside recovery from Panax quinquefolius and P. sikkimensis cell suspension lines

Biswas

Ajayakumar

Mathur

et al. 2015

Natural Product Research

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The present study aims at developing an extraction protocol for efficient ginsenoside recovery from cell suspensions of Panax quinquefolius and P. sikkimensis. Methanol (100%, 70% and 30%), water (40°C, 90°C), water-saturated butanol and butanol-saturated water were compared for their ultrasonication-assisted ginsenoside retrieval efficacy. HPLC and HP-TLC analysis revealed 100% methanol as the best solvent for maximum retrieval of Rb (diol) and Rg (triol) ginsenosides (P. quinquefolius: Rb: 0.189, Rg: 3.163 mg/g DW; P. sikkimensis: Rb: 0.245, Rg: 4.073 mg/g DW), followed by water (90°C). Methanolic solutions, especially 70%, proved to be significant retrievers of Rg1 (1.812 and 1.327 mg/g DW in P. quinquefolius and P. sikkimensis), with poor Re recovery (0.328 and 0.342 mg/g DW). Water-saturated butanol also led to significant ginsenoside extraction (72.4% of content extracted by methanol), selectively in P. quinquefolius, with a less than 50% of total content extracted by methanol, in P. sikkimensis.

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confidence: 99%

Solvent-based extraction optimisation for efficient ultrasonication-assisted ginsenoside recovery from Panax quinquefolius and P. sikkimensis cell suspension lines

Biswas

Ajayakumar

Mathur

et al. 2015

Natural Product Research

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“…Methods of bioconversion by enzymes and endophytes have been developed to transform saponins to less polar ginsenosides [6], [7]. It was confirmed that it is possible to transform polar ginsenosides to less polar ginsenosides by a microwave and vinegar process [8]. However, transformation by heating in a reaction kettle is more conducive for application in a factory as compared to the other methods.…”

Section: Introductionmentioning

confidence: 99%

Improved antimicrobial effect of ginseng extract by heat transformation

Peng

Yao

Yang

et al. 2017

Journal of Ginseng Research

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BackgroundThe incidence of halitosis has a prevalence of 22–50% throughout the world and is generally caused by anaerobic oral microorganisms, such as Fusobacterium nucleatum, Clostridium perfringens, and Porphyromonas gingivalis. Previous investigations on the structure-activity relationships of ginsenosides have led to contrasting results. Particularly, the antibacterial activity of less polar ginsenosides against halitosis-related bacteria has not been reported.MethodsCrude saponins extracted from the Panax quinquefolius leaf-stem (AGS) were treated at 130°C for 3 h to obtain heat-transformed saponins (HTS). Five ginsenoside-enriched fractions (HTS-1, HTS-2, HTS-3, HTS-4, and HTS-5) and less polar ginsenosides were separated by HP-20 resin absorption and HPLC, and the antimicrobial activity and mechanism were investigated.ResultsHPLC with diode-array detection analysis revealed that heat treatment induced an extensive conversion of polar ginsenosides (-Rg1/Re, -Rc, -Rb2, and -Rd) to less polar compounds (-Rg2, -Rg3, -Rg6, -F4, -Rg5, and -Rk1). The antimicrobial assays showed that HTS, HTS-3, and HTS-4 were effective at inhibiting the growth of F. nucleatum, C. perfringens, and P. gingivalis. Ginsenosides-Rg5 showed the best antimicrobial activity against the three bacteria, with the lowest values of minimum inhibitory concentration and minimum bactericidal concentration. One major reason for this result is that less polar ginsenosides can more easily damage membrane integrity.ConclusionThe results indicated that the less polar ginsenoside-enriched fraction from heat transformation can be used as an antibacterial agent to control halitosis.

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“…They reported that organic acids such as acetic acid, ascorbic acid, citric acid, malic acid, lactic acid, and oxalic acid could convert neutral ginsenosides to rare ginsenosides, resulting in improved functionality of ginseng, hence increasing its value (Jang et al., 2018; Kim et al., 2010; Liu et al., 2016; Yi et al., 2010). After heat treatment, the major ginsenosides could be converted to low‐polar ginsenosides such as Rg2, Rg6, F4, Rk3, and Rg5 by hydrolysing the sugar chains (Kim et al., 2013; Zhang et al., 2012).…”

Section: Introductionmentioning

confidence: 99%

Effects of immersion in fermented tea liquid and steam treatments on physicochemical properties and ginsenoside profiles of Korean ginseng

Doungtip

Kim

Hong

et al. 2020

J Food Process Preserv

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The study was performed to investigate some changes in physicochemical characteristics and ginsenoside profiles of Korean ginseng after being subjected to immersion in fermented tea liquid (FTL) [at a ratio of ginseng powder: FTL; 1:4, 1:6, and 1:8, w/w] and steam treatments (with and/or without steam). The ratio at 1:4 w/w showed the highest yield of bioactive components and was, therefore, selected to evaluate the effects of steam conditions [temperatures (60, 80, and 100°C) and times (1, 2, and 3 hr)]. The sample treated with FTL, regardless of the steam treatment, had darker color and higher antioxidant activity (IC50 for DPPH) than those of the control. The minor ginsenoside content increased at higher steaming temperature (100°C) and longer time (3 hr). Enhancing bioactive components of Korean ginseng by incorporating with FTL could lead to further development of various new ginseng products and might increase their health benefits for consumer’s health. Practical applications This study demonstrated that some characteristics of Korean ginseng can be altered by immersion in fermented tea “Miang” liquid (FTL) and steam treatment. The immersion treatment significantly increased antioxidant activity of Korean ginseng. Minor ginsenosides including Rh1, Rk3, Rh4, Rg3, Rk1, and Rg5 were generated when ginseng samples were steamed at 100°C. Overall, the use of immersion in fermented tea liquid in conjunction with steam treatment at 100°C could enhance bioactive components and functionality of Korean ginseng product.

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Changes in ginsenoside composition of ginseng berry extracts after a microwave and vinegar process

Cited by 16 publications

References 11 publications

Solvent-based extraction optimisation for efficient ultrasonication-assisted ginsenoside recovery from Panax quinquefolius and P. sikkimensis cell suspension lines

Solvent-based extraction optimisation for efficient ultrasonication-assisted ginsenoside recovery from Panax quinquefolius and P. sikkimensis cell suspension lines

Improved antimicrobial effect of ginseng extract by heat transformation

Effects of immersion in fermented tea liquid and steam treatments on physicochemical properties and ginsenoside profiles of Korean ginseng

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