Increase in antioxidant effect of ginsenoside Re-alanine mixture by Maillard reaction
Increase in antioxidant effect of ginsenoside Re-alanine mixture by Maillard reaction
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DOI：
10.1016/j.foodchem.2012.06.108
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发表时间：
2012-12-15
期刊：
影响因子：
8.8
通讯作者：
Kang, Ki Sung
中科院分区：
文献类型：
--
作者：
Lee, Woojung;Park, Soon-Hye;Kang, Ki Sung
人参皂苷Re是人参中主要的三醇型人参皂苷之一，具有疏水的四环类甾体结构，在碳-3和-20上有亲水的糖基团。本研究的目的是确定美拉德反应对人参皂苷Re结构和抗氧化活性的影响，这一研究尚未见报道。人参皂苷-丙氨酸混合物经热处理后，自由基清除能力增强。人参皂苷Re逐渐转化为Rg(2)。通过热处理Rg(6)和F-4，分离出碳-20处的葡萄糖基部分。热处理提高自由基清除能力是通过产生抗氧化美拉德反应产物（MRPs）介导的。葡萄糖和丙氨酸反应生成抗氧化MRPs。根据lc - pk1肾上皮细胞的活力结果，MRPs和低极性人参皂苷共同参与了抗氧化性肾损伤的肾保护作用。美拉德反应是人参皂苷经热处理后抗氧化作用增强的重要因素。(C) 2012 Elsevier Ltd.版权所有。
Ginsenoside Re, one of the major triol type ginsenosides contained in Panax ginseng, has a hydrophobic four-ring steroid-like structure with hydrophilic sugar moieties at carbon-3 and -20. The aim of the present study was to identify the changes in structure and antioxidant activity of ginsenoside Re by the Maillard reaction, which has not been reported yet. The free radical-scavenging activity of ginsenoside Re-alanine mixture was increased by heat-processing. Ginsenoside Re was gradually changed into Rg(2). Rg(6) and F-4 by heat-processing, and the glucosyl moiety at carbon-20 was separated. The improved-free radical-scavenging activity by heat-processing was mediated by the generation of antioxidant Maillard reaction products (MRPs). Antioxidant MRPs were generated from the reaction of glucose and alanine. Based on the viability results of LLC-PK1 renal epithelial cells, MRPs and less-polar ginsenosides contributed to the combined renoprotective effect against oxidative renal damage. Maillard reaction is importantly involved in the increased antioxidant effect of ginsenoside by heat-processing. (C) 2012 Elsevier Ltd. All rights reserved.