Natural Product Sciences

The Korean Society of Pharmacognosy (한국생약학회)
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Compositional Analysis of Major Saponins and Anti-inflammatory Activitiy of Steam-Processed Platycodi Radix under Pressure

  • Ha, In-Jin (Natural Products Research Institute, College of Pharmacy, Seoul National University) ;
  • Chung, Ji-Won (Natural Products Research Institute, College of Pharmacy, Seoul National University) ;
  • Ha, Young-Wan (Natural Products Research Institute, College of Pharmacy, Seoul National University) ;
  • Shin, Eun-Myoung (Natural Products Research Institute, College of Pharmacy, Seoul National University) ;
  • Kim, Yeong-Shik (Natural Products Research Institute, College of Pharmacy, Seoul National University)
  • Published : 2008.12.31
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Abstract

Platycosides are the saponins in Platycodi Radix and they have several beneficial effects such as antiinflammatory and anti-obesity activities. This study was designed to determine the changes in the saponin composition in Platycodi Radix (platycosides) after being processed under steam and pressure and to investigate the anti-inflammatory effects of their extracts. The change of the platycoside compositions was investigated after 1, 2, 3, 6 and 9h heat processing of Platycodi Radices by using HPLC coupled with an evaporative light scattering detection (ELSD) system. After heat treatment ($125^{\circ}C$, 1, 2, 3, 6 and 9 h), the contents of several platycosides such as platycoside E, platycodin $D_3$, platycodin D, polygalacin D, and platycodin A decreased as the processing time was longer. While the total contents of the saponins decreased, the contents of deapi-forms of deapiplatycoside E, deapi-platycodin $D_3$, and deapi-platycodin D increased relatively. These results indicate that the linkage between apiose and xylose located at C-28 is labile to heat and pressure. The LPS-induced iNOS inhibitory activities of the samples treated for 1 and 2 hours were enhanced and after then, the activities were reduced. These results suggested that heat treatment of the samples affect the content of the total saponins and the saponin content may be the important criteria representing the anti-inflammatory activity.

Keywords

References

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