Lee You-Jeong, Shin Jae-Sung, Oh Seon-Min, Bae Ji-Eun, Ye Sang-Jin, Lee Hyungjae, Kim Wooki, Baik Moo-Yeol
Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea.
Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea.
Foods. 2024 Dec 21;13(24):4151. doi: 10.3390/foods13244151.
The effects of puffing on the ginsenoside composition as well as antioxidant and anti-inflammatory activities of ginseng berry were investigated to increase the utilization of ginseng berry. There was no significant difference in extraction yield between the control and puffed samples at all moisture contents and pressure conditions ( < 0.05). Major ginsenosides of ginseng berry (especially ginsenoside Re) were degraded through deglycosylation and dehydration by heat and pressure, and new minor ginsenosides (Rg3, F2, Rh2 and Rb2) were produced after puffing. Puffed ginseng berries showed higher total phenolic content (TPC), total flavonoid content (TFC) and Maillard reaction products (MRPs) than those of the control group, and these contents were increased as puffing pressure increased. In addition, higher antioxidant activities were observed in puffed ginseng berries compared to the controls, possibly due to the increase in TPC and MRPs. Antioxidant activity increased with increasing puffing pressure at all moisture contents. Nitric oxide (NO) production showed no significant inhibitory effect between control and puffed ginseng berries ( < 0.05). In the case of inflammatory cytokines, IL-6 had an inhibitory effect, but TNF-α had no inhibitory effect. Consequently, puffing showed a positive effect on the composition and the transformation of ginsenosides as well as the antioxidant activity of ginseng berries, suggesting that puffed ginseng berries can be used as a high value-added food material.
为提高人参果的利用率，研究了膨化对人参果皂苷成分以及抗氧化和抗炎活性的影响。在所有水分含量和压力条件下，对照样品和膨化样品的提取率均无显著差异（<0.05）。人参果的主要皂苷（尤其是人参皂苷Re）通过加热和加压发生去糖基化和脱水而降解，膨化后产生了新的次要皂苷（Rg3、F2、Rh2和Rb2）。膨化人参果的总酚含量（TPC）、总黄酮含量（TFC）和美拉德反应产物（MRPs）均高于对照组，且这些含量随膨化压力的增加而增加。此外，与对照组相比，膨化人参果具有更高的抗氧化活性，这可能是由于TPC和MRPs的增加所致。在所有水分含量下，抗氧化活性均随膨化压力的增加而增加。对照人参果和膨化人参果之间的一氧化氮（NO）生成没有显著抑制作用（<0.05）。在炎性细胞因子方面，IL-6有抑制作用，但TNF-α没有抑制作用。因此，膨化对人参果的皂苷成分、转化以及抗氧化活性均有积极影响，表明膨化人参果可作为高附加值的食品原料。
