利用化学计量学和斑马鱼炎症模型评估黑人参材料的质量

Lulu Wang, Meijie Yu, Yao Fu, Li Li, Xianghe Meng, Jian Yang, Min He, Mengmeng Sun
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摘要

黑人参是加工人参的一种新型变体,它是通过对人参进行一系列九次蒸煮和烘干循环而制成的。然而,加工周期与黑参质量之间的确切联系仍不确定,需要进一步研究以确定质量指标与生物活性之间的联系。本研究采用高效液相色谱法分析了黑参样品中 17 种人参皂苷的成分。利用斑马鱼尾鳍截肢模型测试了黑参皂苷提取物的抗炎特性。研究结果表明,黑人参样本中的 Rg3、Rg5 和 Rk1 在第七个加工周期后含量最高,因此对中性粒细胞和巨噬细胞的调节作用最为有效。本研究认为,这三种人参皂苷与生物活性之间的相关性有可能成为确保黑人参质量控制的关键因素,从而有助于推进以黑人参为主要成分的保健食品和膳食补充剂的质量控制措施。
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Quality assessment of black ginseng materials utilizing chemometrics and modeling inflammation in Zebrafish
Black ginseng is a novel variant of processed ginseng that is produced by subjecting ginseng to a series of nine steaming and drying cycles. However, the precise connection between the processing cycle and the quality of black ginseng remains uncertain, and further investigation is required to establish the association between quality markers and biological activity. In this research, high-performance liquid chromatography was employed to analyze the composition of 17 ginsenosides present in samples of black ginseng. The anti-inflammatory properties of black ginseng saponin extract were tested utilizing a zebrafish tail fin amputation model. The findings indicate that the concentrations of Rg3, Rg5, and Rk1 in black ginseng samples exhibited their highest levels following the seventh processing cycle, hence demonstrating the most effective regulatory impact on neutrophils and macrophages. This study posits that the correlation between these three ginsenoside and biological activities could potentially serve as a crucial factor in ensuring the quality control of black ginseng, thereby contributing to the advancement of quality control measures for health foods and dietary supplements that utilize black ginseng as their primary constituent.
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