Journal of Ginseng Research

  • 제41권3호
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  • Pages.379-385
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  • 2017
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  • 1226-8453(pISSN)
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  • 2093-4947(eISSN)
고려인삼학회 (The Korean Society of Ginseng)
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A comparative study on chemical composition of total saponins extracted from fermented and white ginseng under the effect of macrophage phagocytotic function

  • Xiao, Dan (Chang Chun University of Technology) ;
  • Xiu, Yang (Jilin Ginseng Academy, Chang Chun University of Chinese Medicine) ;
  • Yue, Hao (Jilin Ginseng Academy, Chang Chun University of Chinese Medicine) ;
  • Sun, Xiuli (Jilin Ginseng Academy, Chang Chun University of Chinese Medicine) ;
  • Zhao, Huanxi (Jilin Ginseng Academy, Chang Chun University of Chinese Medicine) ;
  • Liu, Shuying (Chang Chun University of Technology)
  • 투고 : 2016.12.23
  • 심사 : 2017.03.23
  • 발행 : 2017.07.15
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초록

In this study, white ginseng was used as the raw material, which was fermented with Paecilomyces hepiali through solid culture medium, to produce ginsenosides with modified chemical composition. The characteristic chemical markers of the products thus produced were investigated using rapid resolution liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (RRLC-QTOF-MS). Chemical profiling data were obtained, which were then subjected to multivariate statistical analysis for the systematic comparison of active ingredients in white ginseng and fermented ginseng to understand the beneficial properties of ginsenoside metabolites. In addition, the effects of these components on biological activity were investigated to understand the improvements in the phagocytic function of macrophages in zebrafish. According to the established RRLC-QTOF-MS chemical profiling, the contents in ginsenosides of high molecular weight, especially malonylated protopanaxadiol ginsenosides, were slightly reduced due to the fermentation, which were hydrolyzed into rare and minor ginsenosides. Moreover, the facilitation of macrophage phagocytic function in zebrafish following treatment with different ginseng extracts confirmed that the fermented ginseng is superior to white ginseng. Our results prove that there is a profound change in chemical constituents of ginsenosides during the fermentation process, which has a significant effect on the biological activity of these compounds.

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참고문헌

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