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논문 기본 정보

자료유형
학술저널
저자정보
Zhi Liu (Jilin Agricultural University) Xin Wen (Jilin Agricultural University) Chong-Zhi Wang (University of Chicago) Wei Li (Jilin Agricultural University) Wei-Hua Huang (University of Chicago) Juan Xia (Jilin Agricultural University) Chang-Chun Ruan (Jilin Agricultural University) Chun-Su Yuan (University of Chicago)
저널정보
고려인삼학회 Journal of Ginseng Research Journal of Ginseng Research Vol.44 No.3
발행연도
2020.5
수록면
424 - 434 (11page)

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초록· 키워드

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Background: Amino acids are one of the major constituents in Panax ginseng, including neutral amino acid, acidic amino acid, and basic amino acid. However, whether these amino acids play a role in ginsenoside conversion during the steaming process has not yet been elucidated.
Methods: In the present study, to elucidate the role of amino acids in ginsenoside transformation from fresh ginseng to red ginseng, an amino acids impregnation pretreatment was applied during the steaming process at 120 C. Acidic glutamic acid and basic arginine were used for the acid impregnation treatment during the root steaming. The ginsenosides contents, pH, browning intensity, and free amino acids contents in untreated and amino acidetreated P. ginseng samples were determined.
Results: After 2 h of steaming, the concentration of less polar ginsenosides in glutamic acidetreated P. ginseng was significantly higher than that in untreated P. ginseng during the steaming process. However, the less polar ginsenosides in arginine-treated P. ginseng increased slightly. Meanwhile, free amino acids contents in fresh P. ginseng, glutamic acid-treated P. ginseng, and arginine-treated P. ginseng significantly decreased during steaming from 0 to 2h. The pH also decreased in P. ginseng samples at high temperatures. The pH decrease in red ginseng was closely related to the decrease in basic amino acids levels during the steaming process.
Conclusion: Amino acids can remarkably affect the acidity of P. ginseng sample by altering the pH value. They were the main influential factors for the ginsenoside transformation. These results are useful in elucidating why andhowsteaming induces the structural change of ginsenoside in P. ginseng and also provides an effective and green approach to regulate the ginsenoside conversion using amino acids during the steaming process.
#amino acids #ginsenoside transformation #red ginseng #steaming treatment

목차

ABSTRACT
1. Introduction
2. Materials and methods
3. Results and discussion
4. Conclusion
References

참고문헌 (35)

참고문헌 신청
Zhao ZZ / 2010 / A unique issue in the standardization of Chinese materia medica : Processing / Planta Med 76:1975~1986 google schola Wang JS / 2009 / Quality and safety of Chinese herbal medicines guided by a systems biology perspective / J Ethnopharmacol 126:31~41 google schola Liu ZQ / 2012 / Chemical insights into ginseng as a resource for natural antioxidants / Chem Rev 112:3329~3355 google schola Qi LW / 2011 / Ginsenosides from American ginseng : chemical and pharmacological diversity / Phytochemistry 72:689~699 google schola Liu Z / 2013 / Antidiabetic effects of malonyl ginsenosides from Panax ginseng on type 2 diabetic rats induced by high-fat diet and streptozotocin / J Ethnopharmacol 145:233~240 google schola

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