Title of article :
Renoprotective effects of Maillard reaction products generated during heat treatment of ginsenoside Re with leucine
Author/Authors :
Kim، نويسنده , , Ji Hoon and Han، نويسنده , , Im-Ho and Yamabe، نويسنده , , Noriko and Kim، نويسنده , , Young-Joo and Lee، نويسنده , , Woojung and Eom، نويسنده , , Dae-Woon and Choi، نويسنده , , Pilju and Cheon، نويسنده , , Gab Jin and Jang، نويسنده , , Hyuk-Jai and Kim، نويسنده , , Su-Nam and Ham، نويسنده , , Jungyeob and Kang، نويسنده , , Ki Sung، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2014
Pages :
8
From page :
114
To page :
121
Abstract :
The structural change of ginsenoside and the generation of Maillard reaction products (MRPs) are important to the increase in the biological activities of Panax ginseng. This study was carried out to identify the renoprotective active component of P. ginseng using the Maillard reaction model experiment with ginsenoside Re and leucine. Ginsenoside Re was gradually converted into less-polar ginsenosides Rg2, Rg6 and F4 by heat-processing, followed by separation of the glucosyl moiety at carbon-20. The free radical-scavenging activity of the ginsenoside Re–leucine mixture was increased by heat-processing. The improved free radical-scavenging activity by heat-processing was mediated by the generation of MRPs from the reaction of glucose and leucine. The cisplatin-induced LLC-PK1 renal cell damage was also significantly reduced by treatment with MRPs. Moreover, the heat-processed glucose–leucine mixture (major MRPs from the ginsenoside Re–leucine mixture) showed protective effects against cisplatin-induced oxidative renal damage in rats through the inhibition of caspase-3 activation.
Keywords :
Ginsenoside , Heat-processing , Renoprotective effect , Maillard reaction
Journal title :
Food Chemistry
Serial Year :
2014
Journal title :
Food Chemistry
Record number :
1974862
Link To Document :
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