Renoprotective effects of Maillard reaction products generated during heat treatment of ginsenoside Re with leucine
作者: Ji Hoon KimIm-Ho HanNoriko YamabeYoung-Joo KimWoojung LeeDae-Woon EomPilju ChoiGab Jin CheonHyuk-Jai JangSu-Nam KimJungyeob HamKi Sung Kang
作者单位: 1Department of Surgery, University of Ulsan College of Medicine, Gangneung 210-711, Republic of Korea
2Natural Medicine Center, Korea Institute of Science and Technology, Gangneung 210-340, Republic of Korea
3Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan 609-735, Republic of Korea
4Department of Pathology, University of Ulsan College of Medicine, Gangneung 210-711, Republic of Korea
5Department of Internal Medicine, University of Ulsan College of Medicine, Gangneung 210-711, Republic of Korea
刊名: Food Chemistry, 2014, Vol.143 , pp.114-121
来源数据库: Elsevier Journal
DOI: 10.1016/j.foodchem.2013.07.075
关键词: GinsenosideMaillard reactionHeat-processingRenoprotective effect
英文摘要: Abstract(#br)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. ginsen g using the Maillard reaction model experiment with ginsenoside Re and leucine. Ginsenoside Re was gradually converted into less-polar ginsenosides Rg 2 , Rg 6 and F 4 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...
全文获取路径: Elsevier  (合作)
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来源刊物:
影响因子:3.334 (2012)

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关键词翻译
关键词翻译
  • reaction 反酌
  • ginsenoside 人参皂甙
  • effect 效应
  • generated 发生的
  • processing 加工
  • treatment 处理
  • products 制品
  • during 在的期间
  • leucine 白氨酸