Tang Ping, Ren Guangquan, Zou Hongyang, Liu Sitong, Zhang Junshun, Ai Zhiyi, Hu Yue, Cui Linlin, Nan Bo, Zhang Zhicheng, Wang Yuhua
College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.
Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.
Curr Res Food Sci. 2024 Apr 17;8:100734. doi: 10.1016/j.crfs.2024.100734. eCollection 2024.
This study evaluated the effect of heat treatment on the conversion of ginsenoside and the ameliorative effect of heat-treated total ginsenoside (HG) from fresh ginseng on cyclophosphamide (CTX)-induced liver injury. LC-MS analysis revealed that the content of rare ginsenosides increased markedly after heat treatment. HG significantly attenuated CTX-induced hepatic histopathological injury in mice. Western blotting analysis showed that untreated total ginsenoside (UG) and HG regulated the Nrf2/HO-1 and TLR4/MAPK pathways. Importantly, these results may be relevant to the modulation of the intestinal flora. UG and HG significantly increased the short-chain fatty acids (SCFAs)-producing bacteria and reduced the LPS-producing bacteria and . These changes in intestinal flora affected the levels of TNF-α, LPS and SCFAs. In short, UG and HG alleviated CTX-induced liver injury by regulating the intestinal flora and the LPS-TLR4-MAPK pathway, and HG was more effective. HG has the potential to be a functional food that can alleviate chemical liver injury.
本研究评估了热处理对人参皂苷转化的影响以及鲜人参经热处理后的总人参皂苷（HG）对环磷酰胺（CTX）诱导的肝损伤的改善作用。液相色谱-质谱联用（LC-MS）分析显示，热处理后稀有人参皂苷的含量显著增加。HG显著减轻了CTX诱导的小鼠肝脏组织病理学损伤。蛋白质免疫印迹分析表明，未处理的总人参皂苷（UG）和HG调节Nrf2/HO-1和TLR4/MAPK信号通路。重要的是，这些结果可能与肠道菌群的调节有关。UG和HG显著增加了产生短链脂肪酸（SCFA）的细菌数量，并减少了产生脂多糖（LPS）的细菌数量。肠道菌群的这些变化影响了肿瘤坏死因子-α（TNF-α）、LPS和SCFA的水平。简而言之，UG和HG通过调节肠道菌群和LPS-TLR4-MAPK信号通路减轻了CTX诱导的肝损伤，且HG的效果更佳。HG有潜力成为一种可减轻化学性肝损伤的功能性食品。
