加工越南人参：化学和生物活性的初步结果。

Processed Vietnamese ginseng: Preliminary results in chemistry and biological activity.

机构信息

School of Pharmacy, University of Medicine and Pharmacy, Ho Chi Minh City, Vietnam.

Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul, Korea.

出版信息

J Ginseng Res. 2014 Apr;38(2):154-9. doi: 10.1016/j.jgr.2013.11.015. Epub 2013 Dec 17.

BACKGROUND

This study was carried out to investigate the effect of the steaming process on chemical constituents, free radical scavenging activity, and antiproliferative effect of Vietnamese ginseng.

METHODS

Samples of powdered Vietnamese ginseng were steamed at 120°C for various times and their extracts were subjected to chemical and biological studies.

RESULTS

Upon steaming, contents of polar ginsenosides, such as Rb1, Rc, Rd, Re, and Rg1, were rapidly decreased, whereas less polar ginsenosides such as Rg3, Rg5, Rk1, Rk3, and Rh4 were increased as reported previously. However, ocotillol type saponins, which have no glycosyl moiety at the C-20 position, were relatively stable on steaming. The radical scavenging activity was increased continuously up to 20 h of steaming. Similarly, the antiproliferative activity against A549 lung cancer cells was also increased.

CONCLUSION

It seems that the antiproliferative activity is closely related to the contents of ginsenoside Rg3, Rg5, and Rk1.

背景

本研究旨在探讨蒸制过程对越南人参化学成分、自由基清除活性和抗增殖作用的影响。

方法

将粉末状越南人参在 120°C 下蒸制不同时间，并对其提取物进行化学和生物学研究。

结果

蒸制后，如 Rb1、Rc、Rd、Re 和 Rg1 等极性人参皂苷的含量迅速下降，而如 Rg3、Rg5、Rk1、Rk3 和 Rh4 等较少极性的人参皂苷则如先前报道的那样增加。然而，在蒸制过程中，没有 C-20 位糖基的奥克梯隆型皂苷相对稳定。自由基清除活性持续增加，直至蒸制 20 小时。同样，对 A549 肺癌细胞的增殖抑制活性也增加。