Comparative analysis of physicochemical properties, ginsenosides content and α-amylase inhibitory effects in white ginseng and red ginseng
Ginseng (Panax ginseng C.A. Meyer) as a common dietary adjunct is widely applied in Traditional Chinese Medicine due to its health-promoting properties, but the differences between white ginseng and red ginseng was rarely studied. In the present study, color parameters and scanning electron microsco...
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Tsinghua University Press
2023-01-01
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Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001215 |
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author | Huairui Wang Yao Cheng Xue Zhang Yingping Wang Hui Zhao |
author_facet | Huairui Wang Yao Cheng Xue Zhang Yingping Wang Hui Zhao |
author_sort | Huairui Wang |
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description | Ginseng (Panax ginseng C.A. Meyer) as a common dietary adjunct is widely applied in Traditional Chinese Medicine due to its health-promoting properties, but the differences between white ginseng and red ginseng was rarely studied. In the present study, color parameters and scanning electron microscope (SEM) were determined to evaluate the differences of ginseng color and microstructure induced by processing procedure. Quantitative analysis of multi-components by a single-marker (QAMS) method and anti-α-amylase activity test were used to assess variations of chemical ingredients and pharmacological activity between white and red ginseng. Finally, molecular docking studies were carried out to screen out the most effective compound against α-amylase. Results indicated that processing had a significant impact on the physicochemical properties and pharmacological activity of white and red ginseng. After processing, the color value of L* declined significantly. Red ginseng sample displayed a compact structure and presented of a gel layer on the surface compared to white ginseng. Additionally, the content of ginsenosides and the activity of anti-α-amylase decreased. The contents of total ginsenosides were positively correlated with the anti-α-amylase activities of ginseng, and ginsenoside Rb1 might be the most effective compound to inhibit the activity of α-amylase. |
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institution | Kabale University |
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language | English |
publishDate | 2023-01-01 |
publisher | Tsinghua University Press |
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series | Food Science and Human Wellness |
spelling | doaj-art-8f84a8ed1a6d458e9f09a5292e114f912025-02-03T06:55:36ZengTsinghua University PressFood Science and Human Wellness2213-45302023-01-011211427Comparative analysis of physicochemical properties, ginsenosides content and α-amylase inhibitory effects in white ginseng and red ginsengHuairui Wang0Yao Cheng1Xue Zhang2Yingping Wang3Hui Zhao4State Local Joint Engineering Research Center of Ginseng Breeding and Application, College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130033, ChinaSchool of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, ChinaSchool of Pharmaceutical Science and Technology, Health Sciences Platform, Tianjin University, Tianjin 300072, ChinaState Local Joint Engineering Research Center of Ginseng Breeding and Application, College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130033, China; Corresponding authors.School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; Corresponding authors.Ginseng (Panax ginseng C.A. Meyer) as a common dietary adjunct is widely applied in Traditional Chinese Medicine due to its health-promoting properties, but the differences between white ginseng and red ginseng was rarely studied. In the present study, color parameters and scanning electron microscope (SEM) were determined to evaluate the differences of ginseng color and microstructure induced by processing procedure. Quantitative analysis of multi-components by a single-marker (QAMS) method and anti-α-amylase activity test were used to assess variations of chemical ingredients and pharmacological activity between white and red ginseng. Finally, molecular docking studies were carried out to screen out the most effective compound against α-amylase. Results indicated that processing had a significant impact on the physicochemical properties and pharmacological activity of white and red ginseng. After processing, the color value of L* declined significantly. Red ginseng sample displayed a compact structure and presented of a gel layer on the surface compared to white ginseng. Additionally, the content of ginsenosides and the activity of anti-α-amylase decreased. The contents of total ginsenosides were positively correlated with the anti-α-amylase activities of ginseng, and ginsenoside Rb1 might be the most effective compound to inhibit the activity of α-amylase.http://www.sciencedirect.com/science/article/pii/S2213453022001215GinsengColorMicrostructureGinsenosidesα-Amylase |
spellingShingle | Huairui Wang Yao Cheng Xue Zhang Yingping Wang Hui Zhao Comparative analysis of physicochemical properties, ginsenosides content and α-amylase inhibitory effects in white ginseng and red ginseng Food Science and Human Wellness Ginseng Color Microstructure Ginsenosides α-Amylase |
title | Comparative analysis of physicochemical properties, ginsenosides content and α-amylase inhibitory effects in white ginseng and red ginseng |
title_full | Comparative analysis of physicochemical properties, ginsenosides content and α-amylase inhibitory effects in white ginseng and red ginseng |
title_fullStr | Comparative analysis of physicochemical properties, ginsenosides content and α-amylase inhibitory effects in white ginseng and red ginseng |
title_full_unstemmed | Comparative analysis of physicochemical properties, ginsenosides content and α-amylase inhibitory effects in white ginseng and red ginseng |
title_short | Comparative analysis of physicochemical properties, ginsenosides content and α-amylase inhibitory effects in white ginseng and red ginseng |
title_sort | comparative analysis of physicochemical properties ginsenosides content and α amylase inhibitory effects in white ginseng and red ginseng |
topic | Ginseng Color Microstructure Ginsenosides α-Amylase |
url | http://www.sciencedirect.com/science/article/pii/S2213453022001215 |
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