Increase in the free radical scavenging activities of American ginseng by heat processing and its safety evaluation
Increase in the free radical scavenging activities of American ginseng by heat processing and its safety evaluation
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DOI：
10.1016/j.jep.2007.05.027
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发表时间：
2007-09-05
影响因子：
5.4
通讯作者：
Yokozawa, Takako
中科院分区：
文献类型：
--
作者：
Kang, Ki Sung;Yamabe, Noriko;Yokozawa, Takako
我们之前报道过，通过热处理，高丽参（KG，Panax ginseng C.A. Meyer）的自由基清除活性有所增加。在美国，西洋参（AG，Panax quinquefolium L.）是比 KG 更常用的草药，但热处理引起的 AG 化学和活性变化尚不清楚。因此，我们比较了热处理后AG的人参皂苷、总酚含量、美拉德反应产物（MRP）水平以及几种自由基清除活性的变化。此外，还对大鼠进行了短期毒性评估，以确定AG在热处理后的某些毒性作用。结果，人参皂苷在碳20处被去糖基化，其总含量降低，但通过热处理，AG的总酚含量和MRP水平分别增加了约2.5倍和9.3倍。此外，热处理后AG的所有自由基清除活性均显着增加。而且。给予热处理 AG 的大鼠没有出现毒性症状或肾功能和肝功能参数下降。因此，热处理（如 KG）是通过增加总酚含量和 MRP 水平来增强 AG 自由基清除活性的有效方法。 (C) 2007 Elsevier Ireland Ltd. 保留所有权利。
We previously reported the increase in free radical scavenging activities of Korean ginseng (KG, Panax ginseng C.A. Meyer) by heat processing. In the United States, American ginseng (AG, Panax quinquefolium L.) is a more commonly used herbal medicine than KG, but heat processing-induced chemical and activity changes of AG are not well known. Therefore, we compared the changes in ginsenosides, total phenolic contents, Maillard reaction product (MRP) levels, and several free radical scavenging activities of AG by heat processing. In addition, a short-term toxicity assessment in rats was also conducted for the identification of certain toxic effects of AG after heat processing. As a result, the ginsenosides were deglycosylated at carbon-20 and their total contents were lowered, but the total phenolic contents and MRP levels of AG were about 2.5 and 9.3 times increased, respectively, by heat processing. In addition, all free radical scavenging activities of AG were significantly increased by heat processing. Moreover. there were no toxic signs or decreases in renal and hepatic function parameters of rats administered heat-processed AG. Therefore, heat processing, as in KG, is a useful method to enhance the free radical scavenging activities of AG by the increases in total phenolic contents and MRP levels. (C) 2007 Elsevier Ireland Ltd. All rights reserved.