Effects of various ginsenosides and ginseng root and ginseng berry on the activity of Pancreatic lipase

被引：0
作者：
Zhipeng Li
Geun Eog Ji
机构：
[1] Seoul National University,Department of Food and Nutrition, Research Institute of Human Ecology
[2] Bifido Co.,Research Institute
[3] Ltd.,undefined
来源：
Food Science and Biotechnology | 2017年 / 26卷
关键词：
Ginsenoside; Pancreatic lipase; Ginseng root; Ginseng berry; Fermentation;
D O I：
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学科分类号：
摘要：
Although ginsenosides Rb1, Rb2, Rc, and Rd and ginseng extracts are shown to inhibit pancreatic lipase (PL) activity, the effects of the other ginsenosides, particularly the deglycosylated ones that are considered to show stronger biological activities than the glycosylated forms, are not clear. In this study, we observed the effects of various ginsenosides on PL activity. Results showed that the effects vary with each individual ginsenoside. Ginsenosides Rb1, Rd, Rg1, Rg3, and compound K significantly suppressed 43, 47, 75, and 55% of PL activity at the concentration of 100 μg/mL, respectively. Rg3 was discovered to be the most effective among various common ginsenosides, with a minimum effective concentration of 6.25 μg/mL. Ginsenosides F2 and Rf slightly enhanced PL activity. In addition, fermentation markedly enhanced the inhibitory effect of the ginseng root and ginseng berry, which might be attributed to the changes of ginsenoside profiles.
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页码：767 / 773
页数：6
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