In situ analysis of chemical components induced by steaming between fresh ginseng, steamed ginseng, and red ginseng

Abstract

BackgroundThe chemical constituents of Panax ginseng are changed by processing methods such as steaming or sun drying. In the present study, the chemical change of Panax ginseng induced by steaming was monitored in situ.MethodsSamples were separated from the same ginseng root by incision during the steaming process, for in situ monitoring. Sampling was sequentially performed in three stages; FG (fresh ginseng) → SG (steamed ginseng) → RG (red ginseng) and 60 samples were prepared and freeze dried. The samples were then analyzed to determine 43 constituents among three stages of P. ginseng.ResultsThe results showed that six malonyl-ginsenoside (Rg1, Rb1, Rb3, Rc, Rd, Rb2) and 15 amino acids were decreased in concentration during the steaming process. In contrast, ginsenoside-Rh1, 20(S)-Rg2, 20(S, R)-Rg3 and Maillard reaction product such as AF (arginine-fructose), AFG (arginine-fructose-glucose), and maltol were newly generated or their concentrations were increased.ConclusionThis study elucidates the dynamic changes in the chemical components of P. ginseng when the steaming process was induced. These results are thought to be helpful for quality control and standardization of herbal drugs using P. ginseng and they also provide a scientific basis for pharmacological research of processed ginseng (Red ginseng).

Intraconversion of Polar Ginsenosides, Their Transformation into Less-Polar Ginsenosides, and Ginsenoside Acetylation in Ginseng Flowers upon Baking and Steaming

“…Panax ginseng Meyer, has been utilized in China, Korea and Japan for thousands of years as a medicinal plant, and it is one of the most popular herbal medicines used as a dietary supplement in recent years [ 1 ]. The main bioactive compositions of P. ginseng and several other Panax species are triterpene saponins, termed ginsenosides, which are considered to be responsible for a variety of pharmacological effects, such as anti-inflammatory, antioxidant, anti-tumor, and anti-aging activities [ 2 , 3 ]. Up to now, more than 150 ginsenosides have been detected in the genus Panax [ 4 ].…”

Ginsenoside Rg3 Decreases Fibrotic and Invasive Nature of Endometriosis by Modulating miRNA-27b: In Vitro and In Vivo Studies

“…1 g of Rg3E powder was diluted in 1 ml of PBS by vortexing, keeping it in the water bath (37 °C) for 30 minutes to 1 hour, and then on a shaker for 20–30 minutes. The first filtration was done with 0.8 μm filters, and 0.2 μm filters were used for the second filtration of Rg3E 44 , 45 .…”

Diversity of Ginsenoside Profiles Produced by Various Processing Technologies

“…Instead of processing by air-drying and heating for short periods, red ginseng is prepared by steaming fresh ginseng at 95–100 °C for 2–3 h before drying. The color of the ginseng changes from white/yellow to red after steaming [ 71 , 72 ]. Red ginseng is reportedly more pharmacologically active than WG and is commonly consumed around the world.…”

“…The improved biological activity of red ginseng is due to changes in the ginsenoside composition following steaming [ 73 ]. Malonyl and major ginsenosides that are present at high concentrations in FW and WG are absent or reduced in RG, but Rb1 is present at high concentrations, possibly due to the dramatic loss of malonyl-Rb1 after steaming [ 72 ]. After steaming, the concentrations of ginsenosides Rg2, Rg3, Rh2, and Rh1 in RG are greater than in TG or DG, and the rare ginsenosides Rk1, Rs3, and Rg5 are also present in RG.…”