Recent Progress on Processing Technologies, Chemical Components, and Bioactivities of Chinese Red Ginseng, American Red Ginseng, and Korean Red Ginseng

Huang, Li; Ren, Chao; Wu, Yanchao

doi:10.1007/s11947-021-02697-w

Cited by 12 publications

(3 citation statements)

References 99 publications

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“…Boasting a diverse range of chemical compositions, American ginseng presents a substantial abundance of saponins, polysaccharides, polyacetylenes, flavonoids, organic acids, and more. Consequently, it shows an extensive array of biological activities, including antioxidative, antifatigue, antitumor, anti‐inflammatory, and immune‐enhancing properties (Huang et al., 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of enzymatic hydrolysis technology on the physicochemical properties and biological activities of American ginseng beverages

Guo,

Hu,

Zhao

et al. 2024

Food Science & Nutrition

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American ginseng (Panax quinquefolius L.) contains various biological macromolecules, such as polysaccharides, saponins, and proteins, which have various pharmacological activities, including antioxidant, anti‐inflammatory, and hypoglycemic effects. Consequently, the utilization of novel processing technologies developed an American ginseng beverage to meet people's health needs and the preferences of young people. This study was the first to use American ginseng as a primary raw material, utilizing a three‐step enzymatic hydrolysis approach with cellulase, pectinase, amylase, maltase, and flavor protease enzymes to prepare an American ginseng beverage. The basic nutritional and active ingredient contents of the product were determined. The antioxidant activity of enzymatic beverages was evaluated by calculating the free radical clearance rates of DPPH and ABTS, and the effect of enzymatic beverages on α‐glucosidase activity was also tested. The anti‐inflammatory activity of RAW264.7 cells induced by LPS was evaluated by measuring the production of NO, TNF‐α, and IL‐6 during the enzymatic hydrolysis process. The results indicated that the nutritional components of American ginseng beverage products met the beverage industry standards. Moreover, the application of enzymatic hydrolysis technology had improved the antioxidant and anti‐inflammatory activities of American ginseng beverages. In addition, the enzymatic beverage of American ginseng exhibited certain hypoglycemic activity. Consequently, the established enzymatic hydrolysis technology provided a reference for the production of other beverage products.

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Section: Introductionmentioning

confidence: 99%

Effects of enzymatic hydrolysis technology on the physicochemical properties and biological activities of American ginseng beverages

Guo,

Hu,

Zhao

et al. 2024

Food Science & Nutrition

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“…Mey., which belongs to the Araliaceous family, is a perennial herbaceous plant and is one of the most famous Chinese folk medicines [1]. According to the different processing processes, ginseng products can be classified as sundew ginseng, Dali ginseng, red ginseng, and black ginseng, etc.. [2,3]. It is reported that there are nearly 13000 tons fresh ginseng are processed into red ginseng in Jilin Province, China recent years, which is the most well-known ginseng producing district and produces 1/3 output of the worldwide [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

The Variation Analysis of Antioxidant Activity and Chemical Composition on Repeated Thermal Treatment of by-Product of the Red Ginseng Manufacturing Process

Wang,

Zhang,

Han

et al. 2024

Preprint

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Steamed ginseng water (SGW), the by-product generated from the heated processing of red ginseng, with high content of active substances, better skincare activities, and large amount output ineffective utilization, resulted in environmental pollution and resource waste. In current study, UHPLC-Q-Exactive-MS/MS liquid chromatography-mass spectrometry and multivariate statistical analysis were conducted to characterize the compositional features of the repeated thermal-treated SGW. The total sugar content, total sugar content, total reducing sugar content, total non-reducing sugar content, DPPH, ABTS+, Fe3+ reducing capacity, and the hydroxyl radical scavenging abilities were employed to evaluate the gross contents variation connect with anti-oxidant activities during heat processes. The result revealed the SGW content and antioxidant activity were highly correlated, the 7th SGW sample showed the highest content and the strongest ability on anti-aging capacities. 38 significant common differential markers were screened, by the four compared SGW groups (1- and 3-, 1- and 5-, 1- and 7-, and 1- and 9) through OPLS-DA analysis. The current study showed that the thermal proceeding times could be a vital index value during the recycling operation quality control of SGW, which has a huge potential in anti-aging cosmetic raw materials, In the meanwhile, our results provided a green, sustainable, low-cost thinking of rational application on ginseng resource.

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“…In particular, PQ has unique advantages in treating chronic diseases because of its better compatibility with the human body and fewer side effects [3]. It was found that steamed PQ has been reported to exhibit enhanced antiproliferative activity and antioxidant capacity [6,7]. PQ contains many chemical components, including ginsenosides, Molecules 2024, 29, 623 2 of 16 polyacetylenes, polyphenolic compounds, etc.…”

Section: Introductionmentioning

confidence: 99%

Comprehensive Investigation of Ginsenosides in the Steamed Panax quinquefolius with Different Processing Conditions Using LC-MS

Fan,

Liu,

et al. 2024

Molecules

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Panax quinquefolius (PQ) has been widely used in traditional Chinese medicine and functional food. Ginsenosides are the important functional components of PQ. The ginsenosides’ diversity is deeply affected by the processing conditions. The ginsenosides in the steamed PQ have been not well-characterized yet because of the complexity of their structure. In the study, the comprehensive investigation of ginsenosides was performed on the steamed PQ with different steaming times and temperatures by UPLC-Q-TOF-MS. Based on the molecular weight, retention time and characterized fragment ions, 175 ginsenosides were unambiguously identified or tentatively characterized, including 45 protopanaxatriol type, 49 protopanaxadiol type, 19 octillol type, 6 oleanolic acid type ginsenosides, and 56 other ginsenosides. Ten new ginsenosides and three new aglycones were discovered in the steamed PQ samples through searching the database of CAS SciFindern. Principal component analysis showed the significant influence on the chemical components of PQ through different processing conditions. The steaming temperature was found to promote the transformation of ginsenosides more than the steaming time. The protoginsenosides were found to transform into the rare ginsenosides by elimination reactions. The malonyl ginsenosides were degraded into acetyl ginsenosides, and then degraded into neutral ginsenosides. The sugar chain experienced degradation, with position changes and configuration inversions. Furthermore, 20 (S/R)-ginsenoside Rh1, Rh2, Rg2, and Rh12 were found to transform from the S-configuration to the R-configuration significantly. This study could present a comprehensive ginsenosides profile of PQ with different steaming conditions, and provide technical support for the development and utilization of PQ.

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Recent Progress on Processing Technologies, Chemical Components, and Bioactivities of Chinese Red Ginseng, American Red Ginseng, and Korean Red Ginseng

Cited by 12 publications

References 99 publications

Effects of enzymatic hydrolysis technology on the physicochemical properties and biological activities of American ginseng beverages

Effects of enzymatic hydrolysis technology on the physicochemical properties and biological activities of American ginseng beverages

The Variation Analysis of Antioxidant Activity and Chemical Composition on Repeated Thermal Treatment of by-Product of the Red Ginseng Manufacturing Process

Comprehensive Investigation of Ginsenosides in the Steamed Panax quinquefolius with Different Processing Conditions Using LC-MS

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