Ultrasound-assisted Enzymatic Transformation and Immune Efficacy of Black Ginseng Saponins

Authors

• Kuo WANG, College of Food Science and Engineering , Changchun University , Changchun 130022 , China
• Bao ZHONG, College of Food Science and Nutrition Engineering , Jilin Agricultural Science and Technology College , Jilin 132101 , China;Research Center for Culinary Nutrition and Pre-prepared Dishes Engineering , Jilin Agricultural Science and Technology College , Jilin 132101 , ChinaFollow
• Mingran LUAN, College of Food Science and Nutrition Engineering , Jilin Agricultural Science and Technology College , Jilin 132101 , China;Research Center for Culinary Nutrition and Pre-prepared Dishes Engineering , Jilin Agricultural Science and Technology College , Jilin 132101 , China
• Fenglin LI, College of Food Science and Nutrition Engineering , Jilin Agricultural Science and Technology College , Jilin 132101 , China;Research Center for Culinary Nutrition and Pre-prepared Dishes Engineering , Jilin Agricultural Science and Technology College , Jilin 132101 , China
• Zhongkui LU, College of Food Science and Nutrition Engineering , Jilin Agricultural Science and Technology College , Jilin 132101 , China;Research Center for Culinary Nutrition and Pre-prepared Dishes Engineering , Jilin Agricultural Science and Technology College , Jilin 132101 , China
• Guanran WANG, College of Food Science and Nutrition Engineering , Jilin Agricultural Science and Technology College , Jilin 132101 , China
• Kun YAO, College of Food Science and Nutrition Engineering , Jilin Agricultural Science and Technology College , Jilin 132101 , China

Corresponding Author(s)

钟宝（1989—），男，博士，副教授，硕士研究生导师，主要从事功能性食品开发及成分分析研究。E-mail：zhongbao19870626@163.com

Abstract

[Objective ] This study aims to elucidate the transformation process of black ginseng saponins and their immunomodulatory mechanisms.[Method ] An ultrasound-assisted enzymatic method was employed for the transformation of black ginseng saponins,and the mass concentration of black ginseng saponins was determined.Furthermore,the immunomodulatory effects of black ginseng saponins were investigated through animal experiments.[Result ] Under the conditions of an enzymatic hydrolysis temperature of 40 ℃,an enzyme mass fraction of 8%,enzymatic hydrolysis time of 60 min,and ultrasonic treatment time of 25 min,the mass concentration of black ginseng saponins increased from 1 615.40 μg/mL to 3 351.38 μg/mL,which represented an increase of 107.47%.The results of animal experiments showed that black ginseng saponins significantly increased the body mass,spleen index,and thymus index of mice,and significantly elevated the serum levels of immunoglobulins IgM,IgG,and IgA.Western blot analysis further revealed that black ginseng saponins significantly upregulated the expression of NOD 1,NOD 2,RIP 2,TAK 1,IKK α/β,and NF- κB.[Conclusion ] This study provides a theoretical reference for the ultrasound-assisted enzymatic transformation of black ginseng saponins and the research on their immunomodulatory effects.

Publication Date

1-15-2026

First Page

88

Last Page

99

DOI

10.12441/spyswjs.20251120003

Recommended Citation

WANG, Kuo; ZHONG, Bao; LUAN, Mingran; LI, Fenglin; LU, Zhongkui; WANG, Guanran; and YAO, Kun (2026) "Ultrasound-assisted Enzymatic Transformation and Immune Efficacy of Black Ginseng Saponins," Journal of Food Science and Biotechnology: Vol. 45: Iss. 1, Article 9.
DOI: 10.12441/spyswjs.20251120003
Available at: https://spsw.spyswjs.cnjournals.com/journal/vol45/iss1/9

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