Sediment formation and analysis of the main chemical components of aqueous extracts from different parts of ginseng roots.

Sediment is a key issue in the production and marketing of plant beverages, as is ginseng beverages. The formation of sediment in ginseng beverages is a gradual process. This work describes the formation of sediment from different parts of ginseng and describes the color and clarity of the liquid and the amount and morphology of the sediment. The results showed there are significant differences in the sediment formation speed, morphology and transmittance for the aqueous extracts prepared from different parts of ginseng. The amounts of sediment generated from the different parts of ginseng is as follows: main root > rhizome > fibrous root. Free amino acids, Ba, Ca, Ni, and Sr concentrations are significantly and positively correlated with the transmittance. The total saponins, Al, Fe, and Mn concentrations are significantly and negatively correlated with the transmittance. There are obvious crystals and more Ca in the fibrous root sediment. We analyzed and compared the chemical components in the sediment and extract. The results show that the main components of the sediment are carbohydrates and protein. According to the partition coefficient the contents of protein, ginsenosides (Rb1, Rb2, Rb3, Rf) and some ions (Al, Fe, Ca, and Na) contribute more to the formation of the sediment than the other investigated components.

Formation and Characterization of Irreversible Sediment of Ginseng Extract.

Sediment is a key issue in the beverage industry. This study confirmed that reversible and irreversible sediments were formed during low-temperature storage of ginseng extract. The first 30 days of storage are the critical period for sediment formation. As the time of storage extends, the chemical composition changes. The composition interaction model verified that the cross-linking of protein-pectin, protein-oxalic acid and Ca2+-pectin was the main cause of the turbidity of ginseng extract. Based on the characterization of irreversible sediment (IRS), there are typical structures of proteins, polysaccharides and calcium oxalate dihydrate (COD) crystals. Glucose, galacturonic acid, aspartate, glutamic acid, leucine, Ca, K, Al, Mg, Na and Fe are the main monomer components. Effective regulation of these ingredients will greatly help the quality of ginseng beverages.

Effect of stabilization malvids anthocyanins on the gut microbiota in mice with oxidative stress.

Malvids anthocyanins have been proven to have a significant antioxidant activity. However, natural anthocyanins are unstable as they are easily affected by temperature, light, and pH. They can produce copigmentation with caffeic acids, leading to the improvement of color stability. The objective of this research was to survey the anti-oxidative stress functional role of stabilization malvids anthocyanins (SMA) in vivo. Changes on the superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT), total antioxidant capacity (T-AOC) and malondialdehyde (MDA) in the serum and liver of oxidatively damaged mice of SMA were investigated. The effects of SMA on the diversity of gut microbiota in mice with oxidatively damage were also evaluated. Compared to oxidative damaged mice, SMA increased the activities of SOD, GSH-Px, CAT and T-AOC but decreased the levels of MDA in the serum and liver. SMA significantly changed the composition and diversity of the gut microbiota. Specifically, SMA increased the relative abundance of the phylum Firmicutes and decreased the relative abundance of the phyla Bacteroidetes. At the genus level, SMA significantly increased the relative abundance of Lactobacillus, but decreased the relative abundance of Bacteroides. In addition, SMA also reversed carbohydrate metabolism and amino acid metabolism to normal levels. It indicates that SMA could protect the body from oxidative damage and be used as a potential functional food to prevent diseases related to oxidative stress. PRACTICAL APPLICATIONS: Anthocyanins provide protective effects against harmful effect of oxidative stress. Natural anthocyanins are safer and nutritious as compared to synthetic pigments. However, their stability is poor. The previous research done by this group showed that the anthocyanins content of variety of Vitis amurensis Rupr was as high as 180 mg/(100 g·FW), and the content of malvids anthocyanidin in its ingredients was the highest of all. Malvids anthocyanin and caffeic acid are bonded to produce stabilized malvids anthocyanins (SMA) high hydrostatic pressure technology, which has better stability. Our results indicate that SMA could increased the activities of antioxidant enzymes and altered the composition and diversity of the gut microbiota in mice with oxidative damage. The study will help to deepen the understanding of antioxidative stress mechanism of SMA and lay a foundation for the application of natural anthocyanidin in health aspect.

Identification of Stabilization of Malvid Anthocyanins and Antioxidant Stress Activation via the AMPK/SIRT1 Signaling Pathway.

Vitis amurensis Rupr. "Beibinghong" is abundant in anthocyanins, including malvidin (Mv), malvidin-3-glucoside (Mv3G), and malvidin-3,5-diglucoside (Mv35 G). Anthocyanins offer nutritional and pharmacological effects, but their stability is poor. Interaction of malvid anthocyanins with caffeic acid through ultrahigh pressure technology produces stable anthocyanin derivatives. This study aims to identify the structure of stable mallow-like anthocyanins and to determine the effect of these stable anthocyanins on human umbilical vein endothelial cells (HUVECs) with H2O2-induced oxidative damage and the signaling pathway involved. The products of malvid anthocyanins and caffeic acid bonding were identified and analyzed using ultra-high performance liquid chromatography-quadrupole-Orbitrap mass spectrometry (UPLC-Q-Orbitrap MS/MS). The bonding products were malvidin-3-O-guaiacol (Mv3C), malvidin-3-O-(6″-O-caffeoyl)-glucoside (Mv3CG), and malvidin-3-O-(6″-O-caffeoyl)-5-diglucoside (Mv3C5G). An oxidative stress injury model in HUVECs was established using H2O2 and treated with Mv, Mv3G, Mv35 G, Mv3C, Mv3CG, and Mv3C5G at different concentrations (10, 50, and 100 µmol/L). Results showed that the above compound concentrations can significantly increase cell proliferation rate and reduce intracellular reactive oxygen species at 100 µmol/L. The effects of the most active products Mv and Mv3C on the AMP-activated protein (AMPK)/silencing information regulator-1 (SIRT1) pathway were analyzed. Results showed that Mv and Mv3C significantly increased SOD activity in the cells and significantly upregulated the expression of SIRT1 mRNA, SIRT1, and p-AMPK protein. However, they did not significantly change the expression of AMPK protein. After the silent intervention of siRNA in SIRT1 gene expression, the upregulation of SIRT1 and p-AMPK protein by Mv and Mv3C was significantly inhibited. These results indicate that stabilization malvid anthocyanins exerts an antioxidant activity via the AMPK/SIRT1 signaling pathway.