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Food Science and Human Wellness 2023, 12(1): 14-27 https://doi.org/10.1016/j.fshw.2022.07.014
Research Article | Open Access | Issue | Published: 09 August 2022

Comparative analysis of physicochemical properties, ginsenosides content and α-amylase inhibitory effects in white ginseng and red ginsen

Show Author's Information Huairui Wanga,1,  Yao Chengb,1,  Xue Zhangc,1,  Yingping Wanga( ),  Hui Zhaob( )
State Local Joint Engineering Research Center of Ginseng Breeding and Application, College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130033, China
School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
School of Pharmaceutical Science and Technology, Health Sciences Platform, Tianjin University, Tianjin 300072, China

1 These authors contributed equally to this article.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Keywords:
Microstructure, Color, Ginseng, Ginsenosides, α-Amylase
Cite this article:
Wang H, Cheng Y, Zhang X, et al. Comparative analysis of physicochemical properties, ginsenosides content and α-amylase inhibitory effects in white ginseng and red ginsen. Food Science and Human Wellness, 2023, 12(1): 14-27. https://doi.org/10.1016/j.fshw.2022.07.014
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Abstract Full text About this article

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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About this article

Comparative analysis of physicochemical properties, ginsenosides content and α-amylase inhibitory effects in white ginseng and red ginsen

Show Author's information Huairui Wanga,1, Yao Chengb,1, Xue Zhangc,1, Yingping Wanga( ), Hui Zhaob( )
State Local Joint Engineering Research Center of Ginseng Breeding and Application, College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130033, China
School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
School of Pharmaceutical Science and Technology, Health Sciences Platform, Tianjin University, Tianjin 300072, China

1 These authors contributed equally to this article.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Abstract

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.

Keywords: Microstructure, Color, Ginseng, Ginsenosides, α-Amylase

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Publication history

Received: 26 October 2020
Revised: 09 November 2020
Accepted: 16 November 2020
Published: 09 August 2022
Issue date: January 2023

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© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

This study was supported by Tianjin Key R&D Plan-Key Projects Supported by Science and Technology (19YFZCSN00010).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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