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E Y, Li W, Guo H, Zhang X, Caiyin Q, Yuan Y. Dynamic profiling of metabolite changes and health-promoting functions in 'yuling paste' during nine steaming and nine sun-drying processes. Food Chem X 2024; 23:101668. [PMID: 39139487 PMCID: PMC11321412 DOI: 10.1016/j.fochx.2024.101668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 07/15/2024] [Accepted: 07/16/2024] [Indexed: 08/15/2024] Open
Abstract
Yuling paste, a traditional Chinese health food derived from longan pulp and American ginseng, undergoes a unique processing method involving nine cycles of steaming and sun-drying. Ultra-high-performance liquid chromatography tandem mass spectrometry combined with widely targeted metabolomics has been used to examine the dynamic change in metabolite profiles through the processing. A total of 758 metabolites were identified. Processing significantly affects metabolite changes, and network pharmacology is subsequently used to explore potential pharmacological ingredients. After processing, the contents of active ingredients such as ginsenoside rh2, oleanolic acid, choline, d-glucose, and D-galacturonic acid were found to increase significantly. These increases can be correlated to the enhancement of five distinct pathways, and the contents of naringenin-7-O-glucoside, adenosine, pantothenic acid, and D-sucrose decreased after the processing, correlating with decreases in two different pathways. This study provides a comprehensive reference and scientific basis for understanding the health benefits associated with this traditional health food.
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Affiliation(s)
- Yue E
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
- Zhejiang Institute of Tianjin University, Shaoxing, 312300 Shaoxing, Zhejiang, China
| | - Weimiao Li
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Hongbin Guo
- Zhejiang Institute of Tianjin University, Shaoxing, 312300 Shaoxing, Zhejiang, China
| | - Xianman Zhang
- Zhejiang Zhongxin Fluoride Materials Co., Ltd, No. 5 North Thirteen Road, Shangyu, Shaoxing, Zhejiang, 312369, China
| | - Qinggele Caiyin
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Yi Yuan
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
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Wang YD, Zhang HE, Han LS, Li GY, Yang KL, Zhao Y, Wang JQ, Lai YB, Chen CB, Wang EP. Analysis of the Variation in Antioxidant Activity and Chemical Composition upon the Repeated Thermal Treatment of the By-Product of the Red Ginseng Manufacturing Process. Molecules 2024; 29:3092. [PMID: 38999042 PMCID: PMC11243613 DOI: 10.3390/molecules29133092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Revised: 06/20/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
Steamed ginseng water (SGW) is a by-product of the repeated thermal processing of red ginseng, which is characterized by a high bioactive content, better skin care activity, and a large output. However, its value has been ignored, resulting in environmental pollution and resource waste. In this 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 antioxidant activity (DPPH, ABTS, FRAP, and OH) and chemical composition (total sugars, total saponins, and reducing and non-reducing sugars) were comprehensively evaluated based on the entropy weighting method. Four comparison groups (groups 1 and 3, groups 1 and 5, groups 1 and 7, and groups 1 and 9) were screened for 37 important common difference markers using OPLS-DA analysis. The entropy weight method was used to analyze the weights of the indicators; the seventh SGW sample was reported to have a significant weight. The results of this study suggest that heat treatment time and frequency can be an important indicator value for the quality control of SGW cycling operations, which have great potential in antioxidant products.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Chang-Bao Chen
- Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun 130117, China
| | - En-Peng Wang
- Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun 130117, China
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3
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Wang CZ, Zhang CF, Zhang QH, Yuan CS. Phytochemistry of Red Ginseng, a Steam-Processed Panax ginseng. THE AMERICAN JOURNAL OF CHINESE MEDICINE 2024; 52:35-55. [PMID: 38353635 DOI: 10.1142/s0192415x24500022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/12/2024]
Abstract
Asian ginseng, the root of Panax ginseng C.A. Meyer, occupies a prominent position in the list of best-selling natural products in the world. There are two major types of ginseng roots: white ginseng and red ginseng, each with numerous preparations. White ginseng is prepared by air-drying fresh Asian ginseng roots after harvest. Red ginseng is prepared by steaming roots in controlled conditions using fresh or raw Asian ginseng. Red ginseng is commonly used in Asian countries due to its unique chemical profile, different therapeutic efficacy, and increased stability. Compared with the widespread research on white ginseng, the study of red ginseng is relatively limited. In this paper, after a botanical feature description, the structures of different types of constituents in red ginseng are systematically described, including naturally occurring compounds and those resulting from the steam processing. In red ginseng phytochemical studies, the number of published reports on ginsenosides is significantly higher than that for other constituents. Up to now, 57 ginsenosides have been isolated and characterized in red ginseng. The structural transformation pathways during steaming have been summarized. In comparison with white ginseng, red ginseng also contains other constituents, including polyacetylenes, Maillard reaction products, other types of glycosides, lignans, amino acids, fatty acids, and polysaccharides, which have also been presented. Appropriate analytical methods are necessary for differentiating between unprocessed white ginseng and processed red ginseng. Specific marker compounds and chemical profiles have been used to discriminate red ginseng from white ginseng and adulterated commercial products. Additionally, a brief phytochemical profile comparison has been made between white ginseng and black ginseng, and the latter is another type of processed ginseng prepared from white or red ginseng by steaming several times. In conclusion, to ensure the safe and effective use of red ginseng, phytochemical and analytical studies of its constituents are necessary and even crucial.
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Affiliation(s)
- Chong-Zhi Wang
- Tang Center for Herbal Medicine Research, The Pritzker School of Medicine, University of Chicago, 5841 South Maryland Avenue, MC 4028, Chicago, IL 60637, USA
- Department of Anesthesia & Critical Care, The Pritzker School of Medicine, University of Chicago, 5841 South Maryland Avenue, MC 4028, Chicago, IL 60637, USA
| | - Chun-Feng Zhang
- Tang Center for Herbal Medicine Research, The Pritzker School of Medicine, University of Chicago, 5841 South Maryland Avenue, MC 4028, Chicago, IL 60637, USA
- State Key Laboratory of Natural Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, 24 Tongjia Lane, Nanjing, Jiangsu 210009, P. R. China
| | - Qi-Hui Zhang
- Tang Center for Herbal Medicine Research, The Pritzker School of Medicine, University of Chicago, 5841 South Maryland Avenue, MC 4028, Chicago, IL 60637, USA
- School of Chemistry and Chemical Engineering, Chongqing University, Chongqing 400044, P. R. China
| | - Chun-Su Yuan
- Tang Center for Herbal Medicine Research, The Pritzker School of Medicine, University of Chicago, 5841 South Maryland Avenue, MC 4028, Chicago, IL 60637, USA
- Department of Anesthesia & Critical Care, The Pritzker School of Medicine, University of Chicago, 5841 South Maryland Avenue, MC 4028, Chicago, IL 60637, USA
- Committee on Clinical Pharmacology and Pharmacogenomics, The Pritzker School of Medicine, University of Chicago, 5841 South Maryland Avenue, MC 4028, Chicago, IL 60637, USA
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Cho JH, Song MC, Lee Y, Noh ST, Kim DO, Rha CS. Newly identified maltol derivatives in Korean Red Ginseng and their biological influence as antioxidant and anti-inflammatory agents. J Ginseng Res 2023. [DOI: 10.1016/j.jgr.2023.02.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023] Open
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Truong VL, Jeong WS. Red ginseng (Panax ginseng C.A. Meyer) oil: A comprehensive review of extraction technologies, chemical composition, health benefits, molecular mechanisms, and safety. J Ginseng Res 2021; 46:214-224. [PMID: 35509821 PMCID: PMC9058829 DOI: 10.1016/j.jgr.2021.12.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 10/26/2021] [Accepted: 12/14/2021] [Indexed: 11/25/2022] Open
Abstract
Red ginseng oil (RGO), rather than the conventional aqueous extract of red ginseng, has been receiving much attention due to accumulating evidence of its functional and pharmacological potential. In this review, we describe the key extraction technologies, chemical composition, potential health benefits, and safety of RGO. This review emphasizes the proposed molecular mechanisms by which RGO is involved in various bioactivities. RGO is mainly produced using organic solvents or supercritical fluid extraction, with the choice of method greatly affecting the yield and quality of the end products. RGO contains a high unsaturated fatty acid levels along with considerable amounts of lipophilic components such as phytosterols, tocopherols, and polyacetylenes. The beneficial health properties of RGO include cellular defense, antioxidation, anti-inflammation, anti-apoptosis, chemoprevention, hair growth promotion, and skin health improvement. We propose several molecular mechanisms and signaling pathways that underlie the bioactivity of RGO. In addition, RGO is regarded as safe and nontoxic. Further studies on RGO must focus on a deeper understanding of the underlying molecular mechanisms, composition–functionality relationship, and verification of the bioactivities of RGO in clinical models. This review may provide useful information in the development of RGO-based products in nutraceuticals, functional foods, and functional cosmetics.
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Current trends and advances in analytical techniques for the characterization and quantification of biologically recalcitrant organic species in sludge and wastewater: A review. Anal Chim Acta 2021; 1152:338284. [PMID: 33648641 DOI: 10.1016/j.aca.2021.338284] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 01/28/2021] [Accepted: 01/30/2021] [Indexed: 12/21/2022]
Abstract
The study of organic matter in wastewater is a major regulatory and environmental issue and requires new developments to identify non-biodegradable refractory compounds, produced mainly by thermal treatments. Recent advances linking physicochemical properties to spectroscopic analyzes (UV, Fluorescence, IR) have shown that the refractory property is favored by several physicochemical parameters: weight, hydrophobicity, aromaticity and chemical functions. Currently, the most effective developments for the quantification of refractory compounds are obtained with hyphenated methods, based on steric separation of the macromolecular species by steric exclusion chromatography (SEC)/PDA/Fluorescence systems. Hyphenated techniques using High Resolution Mass Spectrometry (HRMS), ultra-high-resolution mass spectrometry with Fourier-transform ion cyclotron resonance mass spectrometry (FT-ICR MS) and NMR have been developed to analyze macromolecules in wastewater with minor sample preparation procedures. A particular class has been identified, the melanoidins, generated by Maillard reactions between sugars, amino acids, peptides and proteins present in wastewater and sludge, but low molecular weight compounds formed as intermediates, such as ketones, aldehydes, pyrazines, pyridines or furans, are also recalcitrant and are complex to identify in the complex matrices. The lack of available standards for the study of these compounds requires the use of specific techniques and data processing. Advances in chemometrics are obtained in the development of molecular or physicochemical indices resulting from the data generated by the analytical detectors, such as aromaticity calculated by SUVA254 and determined by UV, fluorescence, molar mass, H/C ratio or structural studies (measuring the amount of unsaturated carbon) given by hyphenated techniques with SEC. It is clear that nitrogen compounds are widely involved in refractoriness. New trends in nitrogen containing compounds characterization follow two axes: through SEC/PDA/Fluorescence and HRMS/NMR techniques with or without separation. Other techniques widely used in food or marine science are also being imported to this study, as it can be seen in the use of "omics" methods, high-performance thin layer chromatography (HPTLC) and chromatography at the critical condition, rounding out the important developments around SEC. While improving the performance of stationary phases is one of the challenges, it results in a fundamental understanding of the retention mechanisms that today provide us with more information on the structures identified. The main objective of this review is to present the spectroscopic and physicochemical techniques used to qualify and characterize refractoriness with a specific focus on chemometric approaches.
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Bai Y, Liang Y, Li G, Wu S, Wang G, Li Y, Liu Y, Chen C. Metal-ion-assisted structural and anomeric analysis of Amadori compounds by electrospray ionization mass spectrometry. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2021; 35:e8960. [PMID: 33002251 DOI: 10.1002/rcm.8960] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 08/30/2020] [Accepted: 09/27/2020] [Indexed: 06/11/2023]
Abstract
RATIONALE The Maillard reaction plays an important role in food, physiology and traditional Chinese medicine, and its primary reaction products are formed through Amadori rearrangement by reducing sugars and amino acids. The analysis of the characteristic fragmentation and of the glycosidic bond configuration of Amadori compounds will promote their fast discovery and identification by mass spectrometry. METHODS Four Amadori compounds that reduce disaccharides and proline/tryptophan were used to investigate the fragmentation mechanisms via tandem mass spectrometry (MS/MS) with different alkali metal ion adducts. Cu2+ could be used to distinguish glycosidic bond configurations of the reducing disaccharides in the full-scan mass spectra. Quantum calculations were also conducted for a single Amadori compound with Cu2+ for analysis of the most optimized configurations and binding energies of metal complexes. RESULTS MS/MS analysis of Amadori-alkali metal complexes revealed that the radius of the alkali metal ions had profound effects on the degree of fragmentation of such compounds, among which lithium-cationized ions produced the most extensive fragmentation. Amadori compounds with different glycosidic bonds formed differently proportioned metal complexes with Cu2+ , and the complexity of the copper complexes containing tryptophan moieties was higher than that of those containing proline moieties in the mass spectra. Quantum calculations showed that Amadori compounds with β-configurations can form more binding sites with Cu2+ than those with α-configurations, thus making the metal complex with a single ligand more stable. In addition, the chelation of tryptophan with copper ions increased the coordination binding energy, which showed that α-configured Amadori compounds were readily able to form multi-ligand copper complexes. CONCLUSIONS Metal-ion-assisted analysis provides crucial information for structural and anomeric analysis of Amadori compounds by electrospray ionization mass spectrometry. Elucidation of binding sites and binding energies by quantum calculations has significantly improved the knowledge of metal complexes in the gas phase and provides background information for determining the glycosidic configuration of Amadori isomers.
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Affiliation(s)
- Yunpeng Bai
- Center of Scientific Research, Maoming People's Hospital, Maoming, 525000, China
| | - Yuqiang Liang
- Emergency Department, Maoming People's Hospital, Maoming, 525000, China
| | - Guode Li
- Department of Cardiology, Maoming People's Hospital, Maoming, 525000, China
| | - Shuixing Wu
- School of Chemistry and Chemical Engineering, Hainan Normal University, Haikou, 571158, China
| | - Guangwen Wang
- Center of Scientific Research, Maoming People's Hospital, Maoming, 525000, China
| | - Yingbang Li
- Center of Scientific Research, Maoming People's Hospital, Maoming, 525000, China
| | - Yanling Liu
- School of Chemistry and Chemical Engineering, Hainan Normal University, Haikou, 571158, China
| | - Chunbo Chen
- Center of Scientific Research, Maoming People's Hospital, Maoming, 525000, China
- Department of Critical Care Medicine, Maoming People's Hospital, Maoming, 525000, China
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Abstract
The Maillard reaction is of great significance in food, herb medicines, and life processes. It is usually occurring during the process of food and herb medicines processing and storage. The formed Maillard reaction productions (MRPs) in food and herb medicines not only generate a large number of efficacy components but also generate a small amount of harmful substance that cannot be ignored. Some of the MRPs, especially the advanced glycation end products (AGEs) are concerning humans, based on the possibility to induce cancer and mutations in laboratory animals. Numerous studies have been reported on the formation, analysis, and control of the potentially harmful MRPs (PHMRPs). Therefore, the investigation into the formation, analysis, and control of PHMRPs in food and herb medicines is very important for improving the quality and safety of food and herb medicines. This article provides a brief review of the formation, analysis (major content), and control of PHMRPs in food and herb medicines, which will provide a base and reference for safe processing and storage of food and herb medicines. Practical Applications. The formed Maillard reaction productions in food and herb medicines not only generate a large number of functional components but also generate a small amount of harmful substance that cannot be ignored. This contribution provides a brief review on the formation (including the correlative studies between MRs and the PHMRPs, mechanisms, and the main pathways); analysis (major content, pretreatment for analysis, qualitative and quantitative analysis, and structural identification analysis); and control (strategies and mechanisms) of PHMRPs in food and herb medicines, which will provide a solid theoretical foundation and a valuable reference for safe processing and storage for food and herb medicines.
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Liu L, Li Y, Dai X, Zhu Y, Hao W, Yang X. Effects of synergistic modification with enzymatic hydrolysis and phosphorylation on functional and structural properties of ovalbumin. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14934] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Lili Liu
- College of food and bioengineering Henan University of Science and Technology, National Experimental Teaching Demonstration Center for Food Processing and Security Luoyang China
| | - Yuanyuan Li
- College of food and bioengineering Henan University of Science and Technology, National Experimental Teaching Demonstration Center for Food Processing and Security Luoyang China
| | - Xiaoning Dai
- College of food and bioengineering Henan University of Science and Technology, National Experimental Teaching Demonstration Center for Food Processing and Security Luoyang China
| | - Yang Zhu
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Weiming Hao
- College of food and bioengineering Henan University of Science and Technology, National Experimental Teaching Demonstration Center for Food Processing and Security Luoyang China
| | - Xiaopan Yang
- College of food and bioengineering Henan University of Science and Technology, National Experimental Teaching Demonstration Center for Food Processing and Security Luoyang China
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Zhang X, Gao Y, Zang P, Zhao Y, Zhu H, He Z. Effects of four new processing technologies on pesticide residues and saponins content in ginseng. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xue Zhang
- College of Traditional Chinese Medicine Jilin Agricultural University Chang Chun China
| | - Yugang Gao
- College of Traditional Chinese Medicine Jilin Agricultural University Chang Chun China
| | - Pu Zang
- College of Traditional Chinese Medicine Jilin Agricultural University Chang Chun China
| | - Yan Zhao
- College of Traditional Chinese Medicine Jilin Agricultural University Chang Chun China
| | - Hongyan Zhu
- College of Traditional Chinese Medicine Jilin Agricultural University Chang Chun China
| | - Zhongmei He
- College of Traditional Chinese Medicine Jilin Agricultural University Chang Chun China
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Xin SQ, Wang Z, Hao WN, Yan XT, Xu Q, Liu Y, Liu W, Li YF, Li XD, Li W. Liver Protection Effect of Steamed Codonopsis lanceolata on Alcohol-induced Liver Injury in Mice and its Main Components by LC/MS Analysis. INT J PHARMACOL 2019. [DOI: 10.3923/ijp.2019.394.402] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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12
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Zhao Q, Zhao N, Ye X, He M, Yang Y, Gao H, Zhang X. Rapid discrimination between red and white ginseng based on unique mass-spectrometric features. J Pharm Biomed Anal 2018; 164:202-210. [PMID: 30391809 DOI: 10.1016/j.jpba.2018.10.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2018] [Revised: 09/30/2018] [Accepted: 10/02/2018] [Indexed: 01/28/2023]
Abstract
Red ginseng (RG) and white ginseng (WG), two processed products of Panax ginseng C. A. Meyer, are in high demand due to their unique features. In this study, some of these unique features were identified and confirmed as biomarkers of RG by using ultra-high-performance liquid chromatography-mass spectrometry, data mining, support vector machine, and artificial neural network. Principal component analysis showed clear separation between the RG and WG extracts, indicating the presence of potential discriminators. In addition, 20 features that are dominant in RG were found by data mining. Samples of Panax quinquefolium (PQ) and Panax notoginseng (PN), close relatives of Panax ginseng C.A.Meyer, were investigated and it was found that 17 features which were absent in PQ and PN samples, were present in RG and WG. Five of these markers were identified as nitrogen-containing compounds that have not been previously reported. Finally, we found that RG can be identified among different ginseng medicinal herbs including RG, WG, PQ, and PN samples, by loading four feature markers corresponding to nitrogen-containing compounds into a discriminating model, based on a support vector machine or an artificial neural network. Thus, this study provides an efficient tool to identify RG during pharmacological research.
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Affiliation(s)
- Qiang Zhao
- Key Laboratory of Structure-Based Drug Design & Discovery of Ministry of Education, Shenyang Pharmaceutical University, Shenyang, PR China; CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, PR China
| | - Nan Zhao
- CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, PR China
| | - Xueting Ye
- Key Laboratory of Structure-Based Drug Design & Discovery of Ministry of Education, Shenyang Pharmaceutical University, Shenyang, PR China; CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, PR China
| | - Meixi He
- Key Laboratory of Structure-Based Drug Design & Discovery of Ministry of Education, Shenyang Pharmaceutical University, Shenyang, PR China; CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, PR China
| | - Yiren Yang
- Key Laboratory of Structure-Based Drug Design & Discovery of Ministry of Education, Shenyang Pharmaceutical University, Shenyang, PR China; CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, PR China
| | - Huiyuan Gao
- Key Laboratory of Structure-Based Drug Design & Discovery of Ministry of Education, Shenyang Pharmaceutical University, Shenyang, PR China.
| | - Xiaozhe Zhang
- CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, PR China.
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Zhao LC, Liu Y, Wang Z, Tang N, Leng J, Zheng B, Liu YY, Li W. Liquid Chromatography/Mass Spectrometry Analysis and Hepatoprotective Effect of Steamed Platycodi Radix on Acute Alcohol-induced Liver Injury. INT J PHARMACOL 2018. [DOI: 10.3923/ijp.2018.952.962] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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14
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Lee J, Shibamoto T, Ha J, Jang HW. Identification of volatile markers for the detection of adulterants in red ginseng (Panax ginseng) juice using headspace stir-bar sorptive extraction coupled with gas chromatography and mass spectrometry. J Sep Sci 2018; 41:2903-2912. [PMID: 29797772 DOI: 10.1002/jssc.201800202] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 05/09/2018] [Accepted: 05/10/2018] [Indexed: 01/24/2023]
Abstract
Red ginseng (Panax ginseng) products are frequently adulterated by manufacturers with cheaper medicinal plant products including deodeok (Codonopsis lanceolata) and doraji (Platycodon grandiflorum) to increase profits. To identify possible volatile markers for the adulteration of red ginseng juices with deodeok or doraji, a headspace stir-bar sorptive extraction method was developed. Gas chromatography with mass spectrometry and untargeted metabolomics analysis revealed that 1-hexanol, cis-3-hexen-1-ol, and trans-2-hexen-1-ol are abundantly present in deodeok and doraji but not red ginseng. The peak area ratios in gas chromatograms of these compounds in red ginseng juices mixed with deodeok or doraji indicate that these volatile chemicals can be used as markers to detect the adulteration of red ginseng juice.
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Affiliation(s)
- Jangho Lee
- Korea Food Research Institute, Wanju-gun, Jeollabuk-do, Republic of Korea.,Department of Food Biotechnology, Korea University of Science and Technology, Daejeon, Republic of Korea
| | - Takayuki Shibamoto
- Department of Environmental Toxicology, University of California, Davis, CA, USA
| | - Jaeho Ha
- Korea Food Research Institute, Wanju-gun, Jeollabuk-do, Republic of Korea
| | - Hae Won Jang
- Korea Food Research Institute, Wanju-gun, Jeollabuk-do, Republic of Korea
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Li X, Yao F, Fan H, Li K, Sun L, Liu Y. Intraconversion of Polar Ginsenosides, Their Transformation into Less-Polar Ginsenosides, and Ginsenoside Acetylation in Ginseng Flowers upon Baking and Steaming. Molecules 2018; 23:E759. [PMID: 29587462 PMCID: PMC6017459 DOI: 10.3390/molecules23040759] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2018] [Revised: 03/17/2018] [Accepted: 03/20/2018] [Indexed: 01/31/2023] Open
Abstract
Heating is a traditional method used in ginseng root processing, however, there aren't reports on differences resulting from baking and steaming. Moreover, ginseng flowers, with 5.06 times more total saponins than ginseng root, are not fully taken advantage of for their ginsenosides. Transformation mechanisms of ginsenosides in ginseng flowers upon baking and steaming were thus explored. HPLC using authentic standards of 20 ginsenosides and UPLC-QTOF-MS/MS were used to quantify and identify ginsenosides, respectively, in ginseng flowers baked or steamed at different temperatures and durations. Results show that baking and steaming caused a 3.2-fold increase in ginsenoside species existed in unheated ginseng flowers (20/64 ginsenosides) and transformation of a certain amount of polar ginsenosides into numerous less polar ginsenosides. Among the 20 ginsenosides with standards, polar ginsenosides were abundant in ginseng flowers baked or steamed at lower temperatures, whereas less polar ginsenosides occurred and were enriched at higher temperatures. Furthermore, the two types of heating treatments could generate mostly similar ginsenosides, but steaming was much efficient than baking in transforming polar- into less polar ginsenosides, with steaming at 120 °C being comparably equivalent to baking at 150 °C. Moreover, both the two heating methods triggered ginsenoside acetylation and thus caused formation of 16 acetylginsenosides. Finally, a new transformation mechanism concerning acetyl-ginsenosides formation was proposed.
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Affiliation(s)
- Xiang Li
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Qinghuadonglu No. 35, Haidian District, Beijing 100083, China.
| | - Fan Yao
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Qinghuadonglu No. 35, Haidian District, Beijing 100083, China.
- Beijing Beilin Advanced Eco-environmental Protection Technology Institute Co. Ltd., Qinghuadonglu No. 35, Haidian District, Beijing 100083, China.
| | - Hang Fan
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Qinghuadonglu No. 35, Haidian District, Beijing 100083, China.
- Beijing Beilin Advanced Eco-environmental Protection Technology Institute Co. Ltd., Qinghuadonglu No. 35, Haidian District, Beijing 100083, China.
| | - Ke Li
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Qinghuadonglu No. 35, Haidian District, Beijing 100083, China.
| | - Liwei Sun
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Qinghuadonglu No. 35, Haidian District, Beijing 100083, China.
| | - Yujun Liu
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Qinghuadonglu No. 35, Haidian District, Beijing 100083, China.
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Li Y, Liu X, Meng L, Wang Y. Qualitative and quantitative analysis of furosine in fresh and processed ginsengs. J Ginseng Res 2018; 42:21-26. [PMID: 29348718 PMCID: PMC5766691 DOI: 10.1016/j.jgr.2016.12.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2016] [Revised: 11/11/2016] [Accepted: 12/07/2016] [Indexed: 11/19/2022] Open
Abstract
Background Furosine (ɛ-N-2-furoylmethyl-L-lysine, FML) is an amino acid derivative, which is considered to be an important indicator of the extent of damage (deteriorating the quality of amino acid and proteins due to a blockage of lysine and a decrease in the digestibility of proteins) during the early stages of the Maillard reaction. In addition, FML has been proven to be harmful because it is closely related to a variety of diseases such as diabetes. The qualitative analysis of FML in fresh and processed ginsengs was confirmed using HPLC-MS. Methods An ion-pair reversed-phase LC method was used for the quantitative analysis of FML in various ginseng samples. Results The contents of FML in the ginseng samples were 3.35–42.28 g/kg protein. The lowest value was observed in the freshly collected ginseng samples, and the highest value was found in the black ginseng concentrate. Heat treatment and honey addition significantly increased the FML content from 3.35 g/kg protein to 42.28 g/kg protein. Conclusion These results indicate that FML is a promising indicator to estimate the heat treatment degree and honey addition level during the manufacture of ginseng products. The FML content is also an important parameter to identity the quality of ginseng products. In addition, the generation and regulation of potentially harmful Maillard reaction products-FML in ginseng processing was also investigated, providing a solid theoretical foundation and valuable reference for safe ginseng processing.
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Affiliation(s)
- Yali Li
- Institute of Special Wild Economic Animals and Plants, Chinese Academy of Agriculture Sciences, Changchun, China
| | - Xiaoxu Liu
- Flight Training Base, Air Force Aviation University, Changchun, China
| | - Lulu Meng
- Jilin Province Science and Technology Department, Changchun, China
| | - Yingping Wang
- Institute of Special Wild Economic Animals and Plants, Chinese Academy of Agriculture Sciences, Changchun, China
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Liu Y, Peng W, Hu M, Yan D, Xu M, He X, Wu C. The Substance Basis Research of Stir-Baking to Dark Brown Could Enhance the Promoting Effects of Areca Nut on Gastrointestinal Motility. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13103] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yujie Liu
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine; Chengdu 611137 People's Republic of China
| | - Wei Peng
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine; Chengdu 611137 People's Republic of China
| | - Meibian Hu
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine; Chengdu 611137 People's Republic of China
| | - Dan Yan
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine; Chengdu 611137 People's Republic of China
| | - Min Xu
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine; Chengdu 611137 People's Republic of China
| | - Xiaoyan He
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine; Chengdu 611137 People's Republic of China
| | - Chunjie Wu
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine; Chengdu 611137 People's Republic of China
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In G, Ahn NG, Bae BS, Lee MW, Park HW, Jang KH, Cho BG, Han CK, Park CK, Kwak YS. In situ analysis of chemical components induced by steaming between fresh ginseng, steamed ginseng, and red ginseng. J Ginseng Res 2016; 41:361-369. [PMID: 28701878 PMCID: PMC5489774 DOI: 10.1016/j.jgr.2016.07.004] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Revised: 07/07/2016] [Accepted: 07/12/2016] [Indexed: 11/01/2022] Open
Abstract
BACKGROUND The 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. METHODS Samples 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. RESULTS The 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. CONCLUSION This 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).
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Affiliation(s)
- Gyo In
- Korea Ginseng Research Institute, Korea Ginseng Corporation, Daejeon, Republic of Korea
| | - Nam-Geun Ahn
- Korea Ginseng Research Institute, Korea Ginseng Corporation, Daejeon, Republic of Korea
| | - Bong-Seok Bae
- Korea Ginseng Research Institute, Korea Ginseng Corporation, Daejeon, Republic of Korea
| | - Myoung-Woo Lee
- Korea Ginseng Research Institute, Korea Ginseng Corporation, Daejeon, Republic of Korea
| | - Hee-Won Park
- Korea Ginseng Research Institute, Korea Ginseng Corporation, Daejeon, Republic of Korea
| | - Kyoung Hwa Jang
- Korea Ginseng Research Institute, Korea Ginseng Corporation, Daejeon, Republic of Korea
| | - Byung-Goo Cho
- Korea Ginseng Research Institute, Korea Ginseng Corporation, Daejeon, Republic of Korea
| | - Chang Kyun Han
- Korea Ginseng Research Institute, Korea Ginseng Corporation, Daejeon, Republic of Korea
| | - Chae Kyu Park
- Korea Ginseng Research Institute, Korea Ginseng Corporation, Daejeon, Republic of Korea
| | - Yi-Seong Kwak
- Korea Ginseng Research Institute, Korea Ginseng Corporation, Daejeon, Republic of Korea
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Lee SM, Bae BS, Park HW, Ahn NG, Cho BG, Cho YL, Kwak YS. Characterization of Korean Red Ginseng (Panax ginseng Meyer): History, preparation method, and chemical composition. J Ginseng Res 2015; 39:384-91. [PMID: 26869832 PMCID: PMC4593794 DOI: 10.1016/j.jgr.2015.04.009] [Citation(s) in RCA: 245] [Impact Index Per Article: 27.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2015] [Revised: 04/21/2015] [Accepted: 04/30/2015] [Indexed: 11/12/2022] Open
Abstract
It has been reported that Korean Red Ginseng has been manufactured for 1,123 y as described in the GoRyeoDoGyeong record. The Korean Red Ginseng manufactured by the traditional preparation method has its own chemical component characteristics. The ginsenoside content of the red ginseng is shown as Rg1: 3.3 mg/g, Re: 2.0 mg/g, Rb1: 5.8 mg/g, Rc:1.7 mg/g, Rb2: 2.3 mg/g, and Rd: 0.4 mg/g, respectively. It is known that Korean ginseng generally consists of the main root and the lateral or fine roots at a ratio of about 75:25. Therefore, the red ginseng extract is prepared by using this same ratio of the main root and lateral or fine roots and processed by the historical traditional medicine prescription. The red ginseng extract is prepared through a water extraction (90°C for 14–16 h) and concentration process (until its final concentration is 70–73 Brix at 50–60°C). The ginsenoside contents of the red ginseng extract are shown as Rg1: 1.3 mg/g, Re: 1.3 mg/g, Rb1: 6.4 mg/g, Rc:2.5 mg/g, Rb2: 2.3 mg/g, and Rd: 0.9 mg/g, respectively. Arginine-fructose-glucose (AFG) is a specific amino-sugar that can be produced by chemical reaction of the process when the fresh ginseng is converted to red ginseng. The content of AFG is 1.0–1.5% in red ginseng. Acidic polysaccharide, which has been known as an immune activator, is at levels of 4.5–7.5% in red ginseng. Therefore, we recommended that the chemical profiles of Korean Red Ginseng made through the defined traditional method should be well preserved and it has had its own chemical characteristics since its traditional development.
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Affiliation(s)
- Sang Myung Lee
- Division of Biomedicinal and Cosmetics, College of Sciences & Technology, Mokwon University, Daejeon, South Korea
| | - Bong-Seok Bae
- Korea Ginseng Research Institute, Korea Ginseng Corp., Daejeon, South Korea
| | - Hee-Weon Park
- Korea Ginseng Research Institute, Korea Ginseng Corp., Daejeon, South Korea
| | - Nam-Geun Ahn
- Korea Ginseng Research Institute, Korea Ginseng Corp., Daejeon, South Korea
| | - Byung-Gu Cho
- Korea Ginseng Research Institute, Korea Ginseng Corp., Daejeon, South Korea
| | - Yong-Lae Cho
- Korea Ginseng Research Institute, Korea Ginseng Corp., Daejeon, South Korea
| | - Yi-Seong Kwak
- Korea Ginseng Research Institute, Korea Ginseng Corp., Daejeon, South Korea
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Golon A, Kropf C, Vockenroth I, Kuhnert N. An Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass Spectrometry. Foods 2014; 3:461-475. [PMID: 28234331 PMCID: PMC5302257 DOI: 10.3390/foods3030461] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2014] [Revised: 04/17/2014] [Accepted: 06/23/2014] [Indexed: 11/16/2022] Open
Abstract
Thermal treatment of food changes its chemical composition drastically with the formation of “so-called” Maillard reaction products, being responsible for the sensory properties of food, along with detrimental and beneficial health effects. In this contribution, we will describe the reactivity of several amino acids, including arginine, lysine, aspartic acid, tyrosine, serine and cysteine, with carbohydrates. The analytical strategy employed involves high and ultra-high resolution mass spectrometry followed by chemometric-type data analysis. The different reactivity of amino acids towards carbohydrates has been observed with cysteine and serine, resulting in complex MS spectra with thousands of detectable reaction products. Several compounds have been tentatively identified, including caramelization reaction products, adducts of amino acids with carbohydrates, their dehydration and hydration products, disproportionation products and aromatic compounds based on molecular formula considerations.
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Affiliation(s)
- Agnieszka Golon
- School of Engineering and Science, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
| | - Christian Kropf
- Henkel AG & Co. KGaA, Henkelstr. 67, 40589 Düsseldorf, Germany.
| | - Inga Vockenroth
- Henkel AG & Co. KGaA, Henkelstr. 67, 40589 Düsseldorf, Germany.
| | - Nikolai Kuhnert
- School of Engineering and Science, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
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