Acidic Polysaccharide Content Research Articles

압출성형 백삼추출물의 화학적 조성 및 항산화 활성

Chemical components and antioxidative activities of white ginseng, red ginseng and extruded white ginseng (EWG) were evaluated. Extrusion condition was 20% moisture content, 100 and 140℃ barrel temperature. The results showed that total sugar and acidic polysaccharide contents of white ginseng powder were increased after extrusion treatment of which EWG at 140℃ barrel temperature had higher value than EWG at 100℃ barrel temperature. Free radical scavenging activity of EWG at 140℃ barrel temperature was 80.2 and 45.6% respectively. The butanol fraction of polyphenolic compound and acidic polysaccharide were 27.2±0.1 ㎎/g and 217.6±0.7 ㎎/g, respectively. The ginsenosides were quantified by HPLC and the yield of ginsenoside-Rg3s and Rg3r were achieved by extrusion process.

Effect of Hot Water Boiling and Autoclaving on Physicochemical Properties of American Ginseng (Panax quinquefolium L.)

This study evaluates changes in the chemical composition and bioactivities of American ginseng (Panax quinquefolius L.) processed by boiling in water, <TEX>$75^{\circ}C$</TEX> for 10, 20, 30, and 40 min, and autoclaving at high temperatures, <TEX>$115^{\circ}C$</TEX> for 30 and 60 min and <TEX>$130^{\circ}C$</TEX> for 90 and 120 min. Total ginsenoside contents of boiled ginseng remained relatively unchanged, whereas the contents of autoclaved ginseng samples significantly decreased with an increase of both time and temperature. Compared to unheated ginseng (control), the color of both boiled and autoclaved ginseng decreased in lightness and increased in redness. The acidic polysaccharide contents, the total phenolic contents and the antioxidant capacity of boiled and autoclaved ginseng were higher than the untreated ginseng, with the highest values being exhibited by the autoclaved samples. In particular, the antioxidant capacity of unheated ginseng increased about 2.5 times (<TEX>$285.7{\pm}14.03\;mg$</TEX>/100g to <TEX>$777.2{\pm}26.4\;mg$</TEX>/100g) when ginseng was autoclaved at <TEX>$130^{\circ}C$</TEX> for 120 min as compared to the control. It was concluded that as American ginseng was processed at a high temperature, especially steam-heated in an autoclave, its chemical constituents changed and, in particular, acidic polysaccharides, total phenolics and antioxidant capacity were considerably increased.

Optimization of the Manufacturing Process for Black Ginseng

Black ginseng is derived from a repeated steaming/drying process; however, the black ginseng manufacturing process is not well established. To determine the steaming and drying optimum conditions for producing high levels of biologically active substances such as acidic Polysaccharides, ginsenoside Rg3, and polyphenols and low levels of benzopyrene, response surface methodology was used with temperature and time as independent variables. As steaming temperature/time increased, acid Polysaccharide, polyphenol, and benzopyrene content increased; ginsenoside Rg3 levels increased with steaming time at temperatures >100°C. As drying temperature/time increased, ginsenoside Rg3, benzopyrene, and acidic Polysaccharide content also increased. These substances showed a nonlinear canonical form, whereas the phenolic component showed a linear canonical form. Optimum conditions were determined to be steaming at 113.04°C for 18 h and drying at 100°C for 8.03 h, resulting in 0.75 mg/g ginsenoside Rg3, 13.72 mg% acidic Polysaccharide, 0.26 ppb benzopyrene, and 3.24 mg% polyphenol.

홍삼의 입자크기에 따른 사포닌 및 산성다당체의 추출 특성

홍삼의 분말화가 홍삼성분의 추출에 어떠한 영향을 미치는지를 알아보기 위하여 기존의 홍삼동체로부터 유용성분을 추출하는 방법과 홍삼을 분말화하여 추출하는 방법을 비교 시험하였다. 서로 다른 입도분포를 가지는 3종의 홍삼분말 (<TEX>$10{\sim}40$</TEX>, <TEX>$40{\sim}100$</TEX>, 100 mesh 이상)을 제조한 후 원형홍삼 및 홍삼분말을 이용하여 48시간 추출실험을 한 결과 입도의 크기가 가장 큰 <TEX>$10{\sim}40$</TEX> mesh 홍삼분말이 가장 높은 추출수율을 나타내었다. 특히 짧은 추출시간 (12시간)대에서 원형홍삼과 비교하여 큰 수율차이를 보였다. 홍삼의 분말화가 일반적인 연속추출방법에 미치는 영향을 조사하기 위하여 3차의 용매변경 연속추출방법(1차 추출: <TEX>$70^{\circ}C$</TEX> 에탄올 12시간, 2차 추출: <TEX>$70^{\circ}C$</TEX> 에탄올 12시간, 3차 추출: <TEX>$70^{\circ}C$</TEX> 열수 12시간)을 이용하여 추출을 수행한 결과 3차 추출까지 끝낸 상태에서의 고형분 추출수율은 <TEX>$10{\sim}40$</TEX> mesh 홍삼분말이 36.2%로서 원형삼의 29.9%에 비해 약 20% 이상의 수율 증가를 보이는 것을 확인할 수 있었다. 홍삼분말 추출물내의 유용성분 분석결과 조사포닌, 총사포닌 모두 <TEX>$10{\sim}40$</TEX> mesh 홍삼분말에서 추출수율이 가장 높은 것을 확인할 수 있었다. 특히 조사포닌의 경우 <TEX>$10{\sim}40$</TEX> mesh 홍삼분말 추출물의 수율이 2.6%로서 원형삼 추출물의 1.77%보다 약 47% 높은 것을 확인할 수 있었다. HPLC를 이용한 사포닌 조성분석결과 모든 홍삼분말 추출물들이 비슷한 사포닌 조성을 나타낸 것으로 미루어 보아 분말화에 의한 사포닌 조성 변성은 일어나지 않은 것으로 판단되었다. 홍삼내의 다른 유용성분인 산성다당체의 경우에는 기존 원형홍삼에 비해 분말화된 홍삼들의 추출수율이 높아졌으며 가장 미세 분쇄된 100 mesh 이상의 홍삼분말에서 2.9%의 추출수율을 보여 원형삼 추출액의 1.37%에 비해 2배이상 높은 추출수율을 나타내었다. 본 결과는 추출공정에 분말화된 홍삼을 이용할 경우 추출시간의 단축 및 홍삼성분의 추출효율을 높일 수 있음을 시사하는 것으로 판단되었다. Effect of pulverization on total solid, crude saponin, and acidic polysaccharide contents of dried red ginseng main root were tested. Several particle size samples, including red ginseng main root (non pulverized), <TEX>$10{\sim}40$</TEX> mesh powder, <TEX>$40{\sim}100$</TEX> mesh powder, and >100 mesh powder were used in the extraction. The sequential solvent extraction method (1st: 70% EtOH at <TEX>$70^{\circ}C$</TEX> for 12 hr, 2nd: 70% EtOH at <TEX>$70^{\circ}C$</TEX> for 12 hr, 3rd: water at <TEX>$70^{\circ}C$</TEX> for 12 hr) was applied to extract the saponins and acidic polysaccharide. Extraction yield of total solid of pulverized red ginseng (<TEX>$10{\sim}40$</TEX> mesh size) was increased to 20% compared with that of non-pulverized. Especially, the crude saponin content of pulverized red ginseng (<TEX>$10{\sim}40$</TEX> mesh size) showed an increase of 47% over non-pulverized. No difference in the component ratio was observed by pulverization, when the individual ginsenosides were quantified by HPLC. Also, extraction yield of acidic polysaccharide of pulverized red ginseng (<TEX>$10{\sim}40$</TEX> mesh size) was increased 57% compared with that of non-pulverized. The results suggested that pulverization might be useful for increasing the extraction yield of red ginseng components.

증숙 횟수에 따른 고려인삼의 이화학적 특성 변화

국내 인삼은 대부분이 수삼 또는 백삼, 홍삼 등의 1차 가공제품으로 가공되어 유통되고 있으나 최근 들어서는 인삼의 효능 및 성분 강화를 위하여 발효, 가압처리, 고온처리 등 다양한 방법들이 시도되고 있다. 본 연구에서는 국내산 5년근 수삼을 이용하여 9회의 증숙과 열풍건조를 반복 수행하면서 중량, 색도, 갈변도, 수분, 당류, 산성다당체, 총 페놀화합물, 조사포닌 및 주요 진세노사이드의 함량 변화를 살펴보았다. 수분의 경우 초기 73.4%에서 3회 처리 시 21.2%까지 감소하고 이후 9회 처리 시 13.7%까지 감소하였다. 최종 중량수율은 약 21.0%, 건물기준 최종수율은 79.0%이었다. 색의 경우 밝기를 나타내는 L값은 감소하고 적색도를 나타내는 a값은 증가하는 경향을 나타내었으며 갈변도는 3회 증숙처리 이후부터 급격히 증가하는 경향을 나타내었다. 가용성 총당은 초기 55.4%에서 9회 처리 시 38.6%로 감소한 반면 산성다당체 함량은 4.4%에서 6.8온까지 증가하였다. 총페놀함량은 초기 0.4%에서 3회 처리 시 0.9%로 9회 처리 시에는 3.6%까지 증가하였다. 물포화부탄올 추출물 즉 조사포닌 함량은 처리횟수가 증가할수록 서서히 증가하는 추세를 나타내었다. 주요 진세노사이드 함량 변화를 살펴본 결과에서는 ginseno-side <TEX>$Rb_1$</TEX>, <TEX>$Rb_2$</TEX>, <TEX>$Rg_1$</TEX>, Re 등의 함량은 감소하고 <TEX>$Rg_2$</TEX>, <TEX>$Rh_1$</TEX>, <TEX>$Rg_3$</TEX> 등의 홍삼 특이성분 함량은 5번 증숙처리 이후부터 크게 증가하였다. Changes on physicochemical properties of fresh Korean ginseng during repeated 9 times steaming processes, steaming <TEX>$90{\sim}95^{\circ}C$</TEX> for <TEX>$1{\sim}3\;hr$</TEX> followed by hot air-drying at <TEX>$50^{\circ}C$</TEX> for <TEX>$36{\sim}48\;hr$</TEX>, were investigated. The water contents decreased from 73.4% of fresh ginseng to 13.7% finally. The final yields in bases of total weights and dry matter were 21.0% and 79.0%, respectively. As the times of steaming processes increased, lightness (L value) decreased and redness (a value) increased in color of ginseng powder. Browning index also rapidly increased after 3 times of steaming process in particular. Total water soluble sugar contents decreased from 55.4% in fresh to 38.6% in final processed ginseng, but acidic polysaccharide contents increased by about 50% with increasing times of steaming process. Total phenolic compound contents significantly increased with repeated steaming processes especially after 5 times of steaming processes and crude saponin contents also increased in some degree. In the case of major ginsenosides, the contents of <TEX>$Rb_1$</TEX>, <TEX>$Rb_2$</TEX>, <TEX>$Rg_1$</TEX>, Re (representative ginsenosides in fresh ginseng) decreased, but those of <TEX>$Rg_2$</TEX>, <TEX>$Rh_1$</TEX>, <TEX>$Rg_3$</TEX> (unique ginsenosides in red ginseng) increased after especially 5 times of steaming processes.

팽화처리가 홍미삼의 품질특성에 미치는 영향

Effect of puffing treatment on saponins, total sugars, acidic polysaccharide, phenolic compounds, microstructure and pepsin digestibility of dried red ginseng tail root were tested. Puffing samples of dried red ginsneng tail root were prepared at 20rpm, 15 ㎏/㎠, 120~150℃, and for 30 min by a rotary type apparatus of 5 L capacity. Crude saponin content of puffing red ginseng tail root was increased 26.5% compared to non-puffing, especially Rg3 content was increased from 0.49 ㎎/g to 0.72 ㎎/g. Total sugar content was not changed, but acidic polysaccharide content was slightly decreased from 7.15% to 6.44% by puffing treatment. Total phenolic compounds was increased from 7.86% to 9.94% by puffing. In terms of individual phenolic compounds, salicylic acid was quantified in puffing tail root, but gentisic acid was quantified in non-puffing. Syringic acid was the most predominant phenolic acid, increased to about 6 times by puffing treatment. On the other hand, gallic acid, p-coumaric acid, caffeic acid and ferulic acid were highly decreased. Microstructure of crosssection in puffing tail root was shown to more uniform shape compared to non-puffing. Pepsin digestibilities of puffing and non puffing red ginseng tail root were 22.4% and 46.2%, respectively (p＜0.05). The results indicated that puffing treatment might be useful increasing the bioactive components, preference and digestibility.

Maceration Enzymes and Mannoproteins: A Possible Strategy To Increase Colloidal Stability and Color Extraction in Red Wines

Different strategies were adopted to achieve increases in color stability in Tempranillo wines: (i) addition of maceration enzymes directly to the must, (ii) addition of commercial mannoproteins to the must, and (iii) inoculation of must with yeast overexpressed of mannoproteins. The addition of enzymes favored color extraction, and the wines obtained presented higher values of wine color, color intensity, bisulfite-stable color, and visually enhanced color intensity. The enzyme hydrolytic activity produced an increase in the acid polysaccharide content and polyphenol index and yielded to wines with more astringency, tannin, and length. Added mannoproteins had clearer effects on the analyzed parameters than yeast. Contrary to what may be thought, mannoproteins did not maintain the extracted polyphenols in colloidal dispersion and neither ensured color stability. These compounds clearly modified the gustative structure of the wines, enhancing the sweetness and roundness.

Protein characterization of Roditis Greek grape variety and Sauvignon blanc and changes in certain nitrogen compounds during alcoholic fermentation

&lt;p style="text-align: justify;"&gt;Must and wine samples of the Greek grape variety Roditis and the French one Sauvignon blanc were analysed in order to obtain further knowledge of the protein profile of Roditis and to watch the evolution of grape proteins during the alcoholic fermentation of Roditis and Sauvignon blanc musts. For these purposes protein samples were isolated from must and wine samples by ammonium sulphate precipitation and subjected to sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS - PAGE). Eleven and nine bands with molecular weights between 11,1 and 64,4 kDa were detected on the electrophoregramms of Roditis and Sauvignon blanc must and wine samples respectively, using Coomassie Brillant Blue R-250 and silver staining methods. Two protein fractions of must and wine samples with molecular weights of 64,4 kDa and 34,4 kDa were identified as being glycoproteins in the profile of the Greek grape variety, according to the Periodic acid - silver staining, while only one must and wine fraction of 64,4 kDa had positively react with this stain, as far as it concerns Sauvignon blanc. None of the low molecular weight protein fractions found to be responsible for haze formation. A modified (Bradford) dye - binding procedure was used for the determination of musts and wines soluble proteins. Free amino nitrogen and the contents of neutral and acidic polysaccharides in the protein fractions after chromatography on Sephadex G - 25, were also analyzed.&lt;/p&gt;

Chemical characterization of asturian cider.

Ninety-four samples of Asturian natural cider were analyzed for titratable and volatile acidities, pH, alcoholic, total polyphenol, and acidic polysaccharide contents, nonvolatile acids, polyalcohols, residual sugars, and major volatile compounds. A partial least-squares regression analysis (PLR-1) was performed to correlate the chemical composition and the origin of the raw material, the cider samples being grouped into two categories: an "odd" class, cider made from foreign apples (1995 and 1997), and an "even" class, ciders made from Asturian apples (1996 and 1998). The mathematical model has a multiple linear correlation coefficient of 80%.

The effect of the manufacturing method on the characteristics of apple juice

Apple juices, obtained by straight pressing, pulp enzyming or liquefaction and clarification by the conventional process using bentonite, gelatin, and silicasol or by ultrafiltration, were analysed for sugar and acid content, colour, polyphenol content, ultrafiltration fluxes and polysaccharide content and composition. The amount and composition of the high-M r polysaccharide fractions found indicate the importance of the juice processing method and enzyme preparation chosen. Polysaccharides solubilized from the cell walls were found to contain galacturonic acid and arabinose as the major constituent sugars. Ultrafiltration enabled the removal of high-M R polymers but neutral arabinans were still found to be present in ultrafiltered juice.

Acid polysaccharide content of frog rod outer segments determined by metachromatic toluidine blue staining.

Sulfonation of periodate-oxidized vicinal hydroxyl groups on a polysaccharide backbone allows binding of toluidine blue (aldehyde bisulfite-toluidine blue or ABT staining) with a concurrent metachromatic shift of the dye's absorption peak from 630 nm (monomer) to 580 nm (isolated dimer interaction at vicinal sulfonate groups) or 540 nm (dye polymer interaction). A molar absorptivity of 2.358 +/- 0.134 X 10(4) at 540 nm for polymeric toluidine blue O chloride (TB) aggregates was determined by spectrophotometry of TB bound to hyaluronic acid (HA) and sulfonated glycogen (SG) in water. Microspectrophotometry of ABT stained frog rod outer segments (FROS) showed spectra similar to TB in aqueous HA and SG solutions with absorbances corresponding to 0.063 M dye bound to sugar. Given two dye molecules bound per sugar residue and a rhodopsin concentration of 3.25 mM in FROS, the above indicates 10 stainable sugars per rhodopsin are contained in these cells. Half of these sugars are sensitive to hyaluronidase digestion implying 5 glycosaminoglycan (GAG) repeating units and 5 stainable oligosaccharide sugar residues per rhodopsin in FROS. The GAGs in FROS appear to be primarily HA. Birefringence measurements at 475 nm indicate that this HA and the oligosaccharide of rhodopsin are anisotropically oriented in these cells.

Colorimetric estimation of acidic polysaccharide content of Gymnodinium breve.

Abstract A colorimetric method for estimating acidic polysaccharide content of planktonic cells has been adapted. The method depends upon the spectral shift induced when polysaccharides are added to an aqueous dioxane solution of carbocyanine dye. The polysaccharide content was expressed as heparin equivalents, i.e., μg per million cells. For sodium heparin, the calibration relationship was: A600 = 0.043 μg heparin equivalent. The error in the calibration relationship is small (the standard deviation of the slope is 0.003). The method was applied to the acidic polysaccharide content of the Florida red tide organism, Gymnodinium breve. The content was higher (ave., 23.5 μg/million cells) for cells in log growth phase for lower salinities (26–34 ‰) than for higher salinities (36, 38 ‰).

Cytochemical differentiation of components of Entamoeba histolytica (with special reference to variations occurring with different associated organisms)

(1) It has been demonstrated that a hyaluronic acid type of polysaccharide is present in the cytoplasm and nucleus of E. histolytica, when grown with various mono-associates. (2) The outer surface coat of the F-22 strain with streptobacillus associate contained collagen, which was absent in other cultures studied. (3) Variation of the acid polysaccharide content of the cytoplasm and in the nature of the outer surface coat appears to be more closely related to the type of associated organism rather than to strain differences. (4) Ceric ammonium nitrate was capable of bonding with the acid polysaccharide staining material of both cytoplasm and nucleus.