Ginseng is a traditional medicinal herb commonly consumed world-wide owing to its unique family of saponins called ginsenosides. The absorption and bioavailability of ginsenosides mainly depend on an individual’s gastrointestinal bioconversion abilities. There is a need to improve ginseng processing to predictably increase the pharmacologically active of ginsenosides. Various types of ginseng, such as fresh, white, steamed, acid-processed, and fermented ginsengs, are available. The various ginseng processing methods produce a range ginsenoside compositions with diverse pharmacological properties. This review is intended to summarize the properties of the ginsenosides found in different Panax species as well as the different processing methods. The sugar moiety attached to the C–3, C–6, or C–20 deglycosylated to produce minor ginsenosides, such as Rb1, Rb2, Rc, Rd→Rg3, F2, Rh2; Re, Rf→Rg1, Rg2, F1, Rh1. The malonyl-Rb1, Rb2, Rc, and Rd were demalonylated into ginsenoside Rb1, Rb2, Rc, and Rd by dehydration. Dehydration also produces minor ginsenosides such as Rg3→Rk1, Rg5, Rz1; Rh2→Rk2, Rh3; Rh1→Rh4, Rk3; Rg2→Rg6, F4; Rs3→Rs4, Rs5; Rf→Rg9, Rg10. Acetylation of several ginsenosides may generate acetylated ginsenosides Rg5, Rk1, Rh4, Rk3, Rs4, Rs5, Rs6, and Rs7. Acid processing methods produces Rh1→Rk3, Rh4; Rh2→Rk1, Rg5; Rg3→Rk2, Rh3; Re, Rf, Rg2→F1, Rh1, Rf2, Rf3, Rg6, F4, Rg9. Alkaline produces Rh16, Rh3, Rh1, F4, Rk1, ginsenoslaloside-I, 20(S)-ginsenoside-Rh1-60-acetate, 20(R)-ginsenoside Rh19, zingibroside-R1 through hydrolysis, hydration addition reactions, and dehydration. Moreover, biological processing of ginseng generates the minor ginsenosides of Rg3, F2, Rh2, CK, Rh1, Mc, compound O, compound Y through hydrolysis reactions, and synthetic ginsenosides Rd12 and Ia are produced through glycosylation. This review with respect to the properties of particular ginsenosides could serve to increase the utilization of ginseng in agricultural products, food, dietary supplements, health supplements, and medicines, and may also spur future development of novel highly functional ginseng products through a combination of various processing methods.

中文翻译：

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不同加工技术生产的人参皂苷成分的多样性


人参是一种传统药草，因其独特的皂苷家族（称为人参皂甙）而在世界各地广泛食用。人参皂苷的吸收和生物利用度主要取决于个体的胃肠道生物转化能力。需要改进人参加工以可预测地增加人参皂苷的药理活性。人参有鲜参、白参、蒸参、酸处理参、发酵参等多种类型。各种人参加工方法产生一系列具有不同药理特性的人参皂苷组合物。本综述旨在总结不同人参品种中发现的人参皂苷的特性以及不同的加工方法。 C-3、C-6或C-20上附着的糖部分去糖基化，产生少量人参皂苷，如Rb1、Rb2、Rc、Rd→Rg3、F2、Rh2； Re、Rf→Rg1、Rg2、F1、Rh1。丙二酰基-Rb1、Rb2、Rc和Rd通过脱水被脱丙二酰基化为人参皂苷Rb1、Rb2、Rc和Rd。脱水还产生少量人参皂苷，如Rg3→Rk1、Rg5、Rz1； Rh2→Rk2，Rh3； Rh1→Rh4，Rk3； Rg2→Rg6，F4； Rs3→Rs4，Rs5； Rf→Rg9、Rg10。几种人参皂苷的乙酰化可产生乙酰化人参皂苷 Rg5、Rk1、Rh4、Rk3、Rs4、Rs5、Rs6 和 Rs7。酸处理方法产生Rh1→Rk3、Rh4； Rh2→Rk1，Rg5； Rg3→Rk2，Rh3； Re、Rf、Rg2→F1、Rh1、Rf2、Rf3、Rg6、F4、Rg9。碱性通过水解、水合加成反应和脱水生成Rh16、Rh3、Rh1、F4、Rk1、人参皂苷-I、20(S)-人参皂苷-Rh1-60-乙酸酯、20(R)-人参皂苷Rh19、姜花苷-R1。 此外，人参生物加工通过水解反应生成少量人参皂苷Rg3、F2、Rh2、CK、Rh1、Mc、化合物O、化合物Y，并通过糖基化产生合成人参皂苷Rd12和Ia。本次针对特定人参皂苷特性的综述可有助于提高人参在农产品、食品、膳食补充剂、保健品和药品中的利用率，并且还可能刺激未来通过结合多种方法开发新型高功能人参产品。加工方法。