Remarkable Impact of Acidic Ginsenosides and Organic Acids on Ginsenoside Transformation from Fresh Ginseng to Red Ginseng

Liu, Zhi; Xia, Juan; Wang, Chong‐Zhi; Zhang, Jinqiu; Ruan, Chang‐Chun; Sun, Guozhe; Yuan, Chun‐Su

doi:10.1021/acs.jafc.6b00963

Cited by 45 publications

(53 citation statements)

References 33 publications

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“…The chemical structures of ginsenosides may change upon hydrolysis of the sugar moieties and dehydration at C-20 [8] , and the transformation pathways of ginsenosides by steaming process were proposed by Liu et al. [9] ( Fig. 1 ).…”

Section: Introductionmentioning

confidence: 97%

Influence of organic acids and heat treatment on ginsenoside conversion

Jang

Kim

Lee

et al. 2018

Journal of Ginseng Research

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BackgroundHeat treatments are applied to ginseng products in order to improve physiological activities through the conversion of ginsenosides, which are key bioactive components. During heat treatment, organic acids can affect ginsenoside conversion. Therefore, the influence of organic acids during heat treatment should be considered.MethodsRaw ginseng, crude saponin, and ginsenoside Rb1 standard with different organic acids were treated at 130°C, and the chemical components, including ginsenosides and organic acids, were analyzed.ResultsThe organic acid content in raw ginseng was 5.55%. Organic acids were not detected in crude saponin that was not subjected to heat treatment, whereas organic acids were found in crude saponin subjected to heat treatment. Major ginsenosides (Rb1, Re, and Rg1) in ginseng and crude saponin were converted to minor ginsenosides at 130°C; the ginsenoside Rb1 standard was very stable in the absence of organic acids and was converted into minor ginsenosides in the presence of organic acids at high temperatures.ConclusionThe major factor affecting ginsenoside conversion was organic acids in ginseng. Therefore, the organic acid content as well as ginsenoside content and processing conditions should be considered important factors affecting the quality of ginseng products.

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Section: Introductionmentioning

confidence: 97%

Influence of organic acids and heat treatment on ginsenoside conversion

Jang

Kim

Lee

et al. 2018

Journal of Ginseng Research

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“…Red ginseng is made via steaming and drying fresh ginseng, prompting a chemical transformation via heat (Liu et al, 2016). During the steaming process, ginseng starch is gelatinized, causing an increase in saponin content.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and antigenotoxic effect of dairy products supplemented with red ginseng extract

Park

Lee

Kim

et al. 2018

Journal of Dairy Science

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The purpose of this study was to evaluate the antioxidant and antigenotoxic effect of dairy products milk (M) and yogurt (Y) after the addition of 2% red ginseng extract to milk (RM) and to yogurt (RY). Total phenolic content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, oxygen radical absorbance capacity, and total radical trapping antioxidant potential were determined in the samples. Furthermore, antigenotoxic effect of samples was measured, using comet assay in human leukocytes. Total phenolic content and total flavonoid content of RM [38.3 ± 0.8 mg of gallic acid equivalents (GAE)/100 g, 23.6 ± 0.1 mg of quercetin equivalents (QE)/100 g] and RY (41.1 ± 0.9 mg of GAE/100 g, 18.7 ± 0.1 mg of QE/100 g), respectively, were higher than those of M (6.31 ± 0.2 mg of GAE/100 g, 10.4 ± 0.1 mg of QE/100 g) and Y (8.1 ± 0.9 mg of GAE/100 g, 8.4 ± 0.2 mg of QE/100 g), respectively. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and oxygen radical absorbance capacity values increased significantly after the addition of 2% red ginseng in both. Additionally, the total radical trapping antioxidant potential in RM (787.7 ± 7.0 μg/mL) was lower than in M (2074.0 ± 28.4 μg/mL). The HO-induced DNA damage in RY (0.1 ± 0.0 mg/mL) was less than the damage in Y (0.4 ± 0.0 mg/mL), but we found no significant difference between M and RM. This study indicates that supplementation with red ginseng can fortify the antioxidant and antigenotoxic effects of dairy products effectively.

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“…Reference standards of ginsenoside 20(S)-Rh 1 (1), 20(R)-Rh 1 (2), Rg 6 (3), F 4 (4), Rk 3 (5), Rh 4 (6), Rg 1 (7), 20(S)-Rf (8), 20(R)-Rf (9), 20(S)-Rg 2 (12), 20(R)-Rg 2 (13), Rs 2 (14), Rs 1 (15), Rd (16), Re 2 (18), Re (19), 20-glu-Rf (20), Ro (22), Rb 1 (23), Rc (24), Rb 2 (25), Ra 2 (26), Ra 3 (27), Rb 3 (28), Re 1 (29) (11), NG-R 4 (38), quinquenoside R 1 (Q-R 1 , 21), Chikusetsusaponin IV (C-IV, 44), and C-IVa (51) were isolated previously in our laboratory with a purity more than 98% by LC-MS. The structures of these compounds are shown in Figure 1.…”

Section: Chemicals and Reagentsmentioning

confidence: 99%

Determination of the transformation of ginsenosides in Ginseng Radix et Rhizoma during decoction with water using ultra‐fast liquid chromatography coupled with tandem mass spectrometry

Zhang

Zhou

Yang

2018

J of Separation Science

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This study was conducted to determine the variations of ginsenosides in Ginseng Radix et Rhizoma when using different preparation solvents and explore the major factors for changes. With an established ultra-fast liquid chromatography coupled with tandem mass spectrometry method which could quantify 52 ginsenosides, the extraction differences were characterized and compared using different solvents (water, 70% aqueous ethanol, and ethanol). Subsequently, a series of aqueous solutions with different pH were prepared to test the influence of pH to the changes of ginsenosides. Meanwhile, acetic acid and aspartic acid were used to verify whether the reaction had a relationship with the kind of acids. After refluxing with water, not only highly polar ginsenosides were extracted, some less polar ginsenosides such as ginsenoside Rg , Rg , Rk , and Rh occurred or increased rapidly. Further experiments indicated that less polar ginsenosides were easier to generate at low pH values, and the reaction was only related to pH other than what kind of acids were used. It is the first time to elaborate the contents variation of 52 ginsenosides when using different extraction methods. The results indicated that decoction with water could enhance the transformation of highly polar ginsenosides to less polar ginsenosides and the process was pH dependent.

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Remarkable Impact of Acidic Ginsenosides and Organic Acids on Ginsenoside Transformation from Fresh Ginseng to Red Ginseng

Cited by 45 publications

References 33 publications

Influence of organic acids and heat treatment on ginsenoside conversion

Influence of organic acids and heat treatment on ginsenoside conversion

Antioxidant and antigenotoxic effect of dairy products supplemented with red ginseng extract

Determination of the transformation of ginsenosides in Ginseng Radix et Rhizoma during decoction with water using ultra‐fast liquid chromatography coupled with tandem mass spectrometry

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