Wang Chang, Tang Xiaolei, Yan Fuyuan, Wang Yaping, Wang Xianya, Zhao Daqing, Liu Li, Qi Bin
Northeast Asia Research Institute of Traditional Chinese Medicine, Changchun University of Chinese Medicine, Changchun, China.
Research Center of Traditional Chinese Medicine, The Affiliated Hospital to Changchun University of Chinese Medicine, Changchun, China.
J Food Sci. 2025 Jan;90(1):e17639. doi: 10.1111/1750-3841.17639.
Ginseng and its processed products are valued as health foods for their nutritional benefits. The traditional forms of processed ginseng include white ginseng, dali ginseng (DLG), red ginseng (RG), and black ginseng (BG). However, the impact of processing on the chemical composition and anti-tumor efficacy of these products is not well understood. This study quantified total saponins, polysaccharides, and protein levels in both raw and processed ginseng. It also involved measuring 12 monomeric ginsenosides (GS) utilizing high-performance liquid chromatography (HPLC), identifying ginsenoside compounds, and searching for differential compounds using UPLC-Q-Orbitrap-MS (where MS is mass spectrometry), as well as assessing their anti-tumor effects through CCK-8 assays. The findings revealed notable differences in the contents of total saponins, proteins, and polysaccharides between raw ginseng and its processed counterparts. HPLC results showed changes in the types and concentrations of GS after processing; MS analysis identified a total of 39 monomeric ginsenoside compounds, with Rk3 uniquely present in BG. Anti-tumor tests demonstrated that both raw and processed ginseng effectively inhibited the growth of various tumor cell lines. Specifically, BG exhibited the strongest inhibitory effect on A549 cells, while RG was most effective against HeLa, HepG2, and HT-29 cells. These findings highlight significant differences in chemical profiles and anti-cancer activities due to processing methods applied to ginseng. They also provide a foundational reference for establishing quality standards for ginseng products and support advancements in the food industry related to ginseng. PRACTICAL APPLICATION: The chemical composition of ginseng and its processed products varies significantly. Both black ginseng (BG) and red ginseng (RG) exhibit unique profiles of ginsenosides (GS). These research findings can assist enterprises in selecting appropriate raw materials for white ginseng, dali ginseng, RG, and BG, and enable targeted extraction of desired GS through the choice of specific processed products.
人参及其加工产品因其营养价值而被视为保健食品。传统的加工人参形式包括白参、大力参（DLG）、红参（RG）和黑参（BG）。然而，加工对这些产品化学成分和抗肿瘤功效的影响尚未得到充分了解。本研究对生人参和加工后人参中的总皂苷、多糖和蛋白质水平进行了定量。还利用高效液相色谱法（HPLC）测定了12种单体人参皂苷（GS），鉴定了人参皂苷化合物，并使用超高效液相色谱-四极杆-轨道阱质谱联用仪（其中MS为质谱）寻找差异化合物，以及通过CCK-8试验评估它们的抗肿瘤作用。研究结果显示，生人参与其加工后的对应物在总皂苷、蛋白质和多糖含量上存在显著差异。HPLC结果表明加工后GS的类型和浓度发生了变化；质谱分析共鉴定出39种单体人参皂苷化合物，其中Rk3仅存在于黑参中。抗肿瘤试验表明，生人参和加工后人参均能有效抑制多种肿瘤细胞系的生长。具体而言，黑参对A549细胞的抑制作用最强，而红参对HeLa、HepG2和HT-29细胞最有效。这些发现突出了由于人参加工方法不同而导致的化学特征和抗癌活性的显著差异。它们还为建立人参产品质量标准提供了基础参考，并支持人参相关食品工业的发展。实际应用：人参及其加工产品的化学成分差异显著。黑参（BG）和红参（RG）均呈现出独特的人参皂苷（GS）谱。这些研究结果可帮助企业选择白参、大力参、红参和黑参的合适原料，并通过选择特定的加工产品实现对所需GS的靶向提取。
