Different processing methods affect the chemical composition and in vitro anti-tumor activity of ginseng

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-01-20 DOI:10.1111/1750-3841.17639

Chang Wang, Xiaolei Tang, Fuyuan Yan, Yaping Wang, Xianya Wang, Daqing Zhao, Li Liu, Bin Qi

{"title":"Different processing methods affect the chemical composition and in vitro anti-tumor activity of ginseng","authors":"Chang Wang, Xiaolei Tang, Fuyuan Yan, Yaping Wang, Xianya Wang, Daqing Zhao, Li Liu, Bin Qi","doi":"10.1111/1750-3841.17639","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n \n <p>Ginseng and its processed products are valued as health foods for their nutritional benefits. The traditional forms of processed ginseng include white ginseng, dali ginseng (DLG), red ginseng (RG), and black ginseng (BG). However, the impact of processing on the chemical composition and anti-tumor efficacy of these products is not well understood. This study quantified total saponins, polysaccharides, and protein levels in both raw and processed ginseng. It also involved measuring 12 monomeric ginsenosides (GS) utilizing high-performance liquid chromatography (HPLC), identifying ginsenoside compounds, and searching for differential compounds using UPLC-Q-Orbitrap-MS (where MS is mass spectrometry), as well as assessing their anti-tumor effects through CCK-8 assays. The findings revealed notable differences in the contents of total saponins, proteins, and polysaccharides between raw ginseng and its processed counterparts. HPLC results showed changes in the types and concentrations of GS after processing; MS analysis identified a total of 39 monomeric ginsenoside compounds, with Rk3 uniquely present in BG. Anti-tumor tests demonstrated that both raw and processed ginseng effectively inhibited the growth of various tumor cell lines. Specifically, BG exhibited the strongest inhibitory effect on A549 cells, while RG was most effective against HeLa, HepG2, and HT-29 cells. These findings highlight significant differences in chemical profiles and anti-cancer activities due to processing methods applied to ginseng. They also provide a foundational reference for establishing quality standards for ginseng products and support advancements in the food industry related to ginseng.</p>\n </section>\n \n <section>\n \n <h3> Practical Application</h3>\n \n <p>The chemical composition of ginseng and its processed products varies significantly. Both black ginseng (BG) and red ginseng (RG) exhibit unique profiles of ginsenosides (GS). These research findings can assist enterprises in selecting appropriate raw materials for white ginseng, dali ginseng, RG, and BG, and enable targeted extraction of desired GS through the choice of specific processed products.</p>\n </section>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 1","pages":""},"PeriodicalIF":3.2000,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.17639","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Ginseng and its processed products are valued as health foods for their nutritional benefits. The traditional forms of processed ginseng include white ginseng, dali ginseng (DLG), red ginseng (RG), and black ginseng (BG). However, the impact of processing on the chemical composition and anti-tumor efficacy of these products is not well understood. This study quantified total saponins, polysaccharides, and protein levels in both raw and processed ginseng. It also involved measuring 12 monomeric ginsenosides (GS) utilizing high-performance liquid chromatography (HPLC), identifying ginsenoside compounds, and searching for differential compounds using UPLC-Q-Orbitrap-MS (where MS is mass spectrometry), as well as assessing their anti-tumor effects through CCK-8 assays. The findings revealed notable differences in the contents of total saponins, proteins, and polysaccharides between raw ginseng and its processed counterparts. HPLC results showed changes in the types and concentrations of GS after processing; MS analysis identified a total of 39 monomeric ginsenoside compounds, with Rk3 uniquely present in BG. Anti-tumor tests demonstrated that both raw and processed ginseng effectively inhibited the growth of various tumor cell lines. Specifically, BG exhibited the strongest inhibitory effect on A549 cells, while RG was most effective against HeLa, HepG2, and HT-29 cells. These findings highlight significant differences in chemical profiles and anti-cancer activities due to processing methods applied to ginseng. They also provide a foundational reference for establishing quality standards for ginseng products and support advancements in the food industry related to ginseng.

Practical Application

The chemical composition of ginseng and its processed products varies significantly. Both black ginseng (BG) and red ginseng (RG) exhibit unique profiles of ginsenosides (GS). These research findings can assist enterprises in selecting appropriate raw materials for white ginseng, dali ginseng, RG, and BG, and enable targeted extraction of desired GS through the choice of specific processed products.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

不同的加工方法影响人参的化学成分和体外抗肿瘤活性。

人参及其加工产品因其营养价值而被视为健康食品。传统形式的加工人参包括白参，大理人参（DLG），红参（RG）和黑参（BG）。然而，加工对这些产品的化学成分和抗肿瘤功效的影响尚不清楚。本研究量化了生人参和加工人参中的总皂苷、多糖和蛋白质水平。它还包括使用高效液相色谱（HPLC）测量12个单体人参皂苷（GS），鉴定人参皂苷化合物，并使用UPLC-Q-Orbitrap-MS（其中MS是质谱）寻找差异化合物，以及通过CCK-8测定评估其抗肿瘤作用。研究结果显示，生人参和加工人参在总皂苷、蛋白质和多糖含量上存在显著差异。HPLC结果显示炮制后GS的种类和浓度发生了变化；质谱分析共鉴定出39个单体人参皂苷化合物，其中Rk3仅存在于BG中。抗肿瘤试验表明，生人参和加工人参都能有效抑制各种肿瘤细胞系的生长。其中，BG对A549细胞的抑制作用最强，而RG对HeLa、HepG2和HT-29细胞的抑制作用最强。这些发现强调了人参加工方法在化学成分和抗癌活性方面的显著差异。它们还为人参产品的质量标准的建立提供了基础参考，并支持与人参相关的食品工业的发展。实际应用：人参及其加工产品的化学成分差异很大。黑参（BG）和红参（RG）都表现出独特的人参皂苷（GS）特征。这些研究结果可以帮助企业选择合适的白参、大理参、RG和BG原料，并通过选择特定的加工产品，有针对性地提取所需的GS。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.