Journal
CARBOHYDRATE POLYMERS
Volume 114, Issue -, Pages 567-573Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2014.08.018
Keywords
Pectic polysaccharides; Panax ginseng CA Meyer; Processing temperature; Atiohyperglycemic effect; Antioxidant activity
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Funding
- Scientific Research Foundation of Jilin Provincial Science & Technology Department of China [20130206059YY]
- Science and Technology Bureau of Changchun City [13GH08]
- program for Innovative Research Team (in Science and Technology) in University of Jilin Province [JTD201213]
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Six pectic polysaccharides were obtained from white ginseng (GPW-1 and GPW-2), red ginseng (GPR-1 and GPR-2, steamed ginseng at 100 degrees C) and steamed ginseng (GPS-1 and GPS-2, steamed ginseng at 120 degrees C) by combination of water extraction, ion-exchange and gel permeation chromatographies. Based on the data from monosaccharide composition and C-13 NMR analysis, GPW-1, GPR-1 and GPS-1 were identified as type-I rhamnogalacturonan (RG-I)-rich pectins, GPW-2, GPR-2 and GPS-2 were homogalacturonan (HG)-rich pectins with different degrees of methyl-esterification. Remarkably, GalA increased with the increase of processing temperatures in these six fractions, which might be caused by the transformation of esterified GalA into un-esterified form during heat processing. In vivo animal experiments showed that GPs exhibited significant antiohyperglycemic and antioxidant activities in alloxan-induced diabetic mice, and the effects increased with the processing temperature, with the most potent activity in GPS. (C) 2014 Elsevier Ltd. All rights reserved.
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