Degradation of Ginseng Saponins under Mild Acidic Conditions

Abstract

Ginseng saponins, ginsenosides Rg (1), Re and Rb (1), decomposed under mild acidic conditions to yield prosapogenins. The structures of the prosapogenins were investigated by (13)C-NMR spectroscopy and Rg (1)-prosapogenin II was shown to be a mixture of ginsenoside Rh (1), and its C-20 epimer, produced by hydrolysis followed by epimerization at C-20. Rg (1)-prosapogenin III, the other prosapogenin derived from ginsenoside Rg (1); was a C-25,26 hydrated derivative of Rg (1)-prosapogenin II. Re-prosapogenin II was identified as a mixture of ginsenoside Rg (2) and its C-20 epimer, and Re-prosapogenine III as a C-25,26 hydrated derivative of Re-prosapogenin II.

Effect of Black Ginseng on Memory Improvement in the Amnesic Mice Induced by Scopolamine

“…In black ginseng, no Rg 1 was detected, and we found 2.21 ± 0.07 mg of Rb 1 , a significantly lower amount than in the other extracts. During the heating process used to process black ginseng, protopanaxadiol-type saponins including Rb 1 , Rg 1 , Rc, and Rd are converted to ginsenoside Rg 3 by hydrolysis of a sugar residue at C-20 or isomerization of a hydroxyl (OH) group at C-20 [17]. Additionally, the chromatogram of black ginseng extract revealed that approximately 10 ginsenosides were detected after 60 min HPLC retention time (Fig.…”

Simultaneous Enrichment of Deglycosylated Ginsenosides and Monacolin K in Red Ginseng by Fermentation withMonascus pilosus

“…Many studies have examined the conversion of ginsenosides by enzymes, [19][20][21][22] heat, and chemicals to increase the amount of ginsenosides with less sugar, 23,24) but these approaches have disadvantages due to increased cost or decreased quality and flavor. Other approaches have been adopted involving fermentation with intestinal bacteria such as Bifidobacterium 25) or lactic acid bacteria, 26) but these methods require expensive media and result in low yields and poor productivity.…”

Physico-Chemical Characteristics of White, Fermented and Red Ginseng Extracts

“…홍삼은 수삼을 장기간 저장할 목적으로 증숙하여 인삼의 전분을 호화시켜 건조한 것으로 이러한 수 치과정을 거치면서 수삼 또는 백삼과는 다른 유효 성분들이 생성된다고 알려져 있다 2) . 그동안 주로 수삼, 백삼, 홍삼상태 로 건강식품으로 사용되어오던 인삼이 새로운 포제방법에 따 라서 효능이 달라지면서 새로운 가공방법이 많이 나타났는데 주로 열처리 3) , 산처리 4) , 효소처리 5) 및 미생물을 이용한 발효 (Fig. 1-A).…”