Food Chemistry 2014-01-15

Renoprotective effects of Maillard reaction products generated during heat treatment of ginsenoside Re with leucine.

Ji Hoon Kim, Im-Ho Han, Noriko Yamabe, Young-Joo Kim, Woojung Lee, Dae-Woon Eom, Pilju Choi, Gab Jin Cheon, Hyuk-Jai Jang, Su-Nam Kim, Jungyeob Ham, Ki Sung Kang

文献索引：Food Chem. 143 , 114-21, (2014)

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摘要

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. Copyright © 2013 Elsevier Ltd. All rights reserved.