Effects Of Red Ginseng Polysaccharide On Bread Quality And Serum Glucose And Serum Lipid Of STZ Diabetic Mice

Red Ginseng is one of the rare Chinese herbal medicines. There are three main categories of efficient ingredients, containing ginseng saponins, naphtha and polysaccharide. For a long time, the researchers have paid more attention on the study of ginseng saponins. However, they have ignored an active ingredient called red ginseng polysaccharide. The red ginseng polysaccharide accounts for about20percent of the total active ingredients. Generally, it will cause serious waste when discarding the dregs after the saponins extraction. Hence, how to improve the utilization of the red ginseng and reduce the waste is an urgent problem needed to be solved. In recent years, relevant literatures which study and report the extraction, purification and appraisal of the red ginseng polysaccharide have been published; but the number of them is scarce, even worse on the application in food. At present, there are several researches about the applications of the polysaccharide started. For example, the ginseng polysaccharide has been applied in food and the polysaccharide of ginseng, lanceolata, sophora flavescens and land ginseng have been used for the injection drugs. The polysaccharide has various bioactivities, including anticancer, anti-infection, antivirus, regulating blood sugar and cholesterol, lowering blood fat, anti-aging, anti-coagulant, immune adjustment, stimulating the nerve cell growth, resisting myocardial ischemia and so on. Hence it gains favor so quickly from the researchers that more and more studies have appeared. However, the research on the red ginseng polysaccharide still limits in the scope of extraction, identification and the injection manufacture of parts of bioactivities. There has never been relevant literature about the application in food shown as before.This experiment used the5-year-old Red Ginseng as the raw material after extracting panaxoside with ethanol for other scientific research. Then the residue of Red Ginseng was reclaimed. The water extraction and alcohol precipitation method was applied to extract polysaccharide of the Red Ginseng. The optimum extraction parameters of Red Ginseng polysaccharide were obtained by orthogonal test. The total content, purity and the protein of red ginseng polysaccharide were19.23%,94.35%, and1.604%, respectively, when twice reflux extraction with10fold volume water at100℃every4hours was carried out.The Red Ginseng polysaccharide as food additive was used in bread making. The rapeseed was used to measure the influence of specific volume. The evaluation of the sensory score was to evaluate the effect of Red Ginseng polysaccharide on the sensory quality of bread. The different accounts of Red Ginseng polysaccharide used in bread were to investigate the water binding capacity. In order to explore influence of the Red Ginseng polysaccharide on the quality of bread, we should make a reasonable recipe for bread which would provide a theoretical basis for the development of functional bread. The results showed that1.2%of Red Ginseng polysaccharide added to the original bread recipe could significantly improve the sensory quality and characteristics of the bread, and make it taste softer, and water binding capacity was enhanced significantly. In addition, using the protein sugar as a sweetener to replace the sucrose in the original recipe could greatly reduce the dangers of sugar diabetes, and provide the consumers a healthy food. The sweetness and quality of bread is all right while adding0.48%aspartame in it. The bread is with pure taste and delicate fragrance.In order to study the effect of Red Ginseng polysaccharide on anti-diabetics and anti-atheroscloresis of STZ diabetic mice, the STZ mice were used as diabetic experimental models. The mice were grouped by feeding red ginseng polysaccharides bread and the red ginseng polysaccharides with low, medium and high levels. To STZ diabetic mice that are successful modeling, the mice’s blood glucose and the four blood fat glucose were measured with daily disposable gavages for14days. The levels of serum glucose, total cholesterol (TC), triglycerides (TG), high-density lipoprotein cholesterol (HDL-C), high-density lipoprotein cholesterol, and low-density lipoprotein cholesterol (LDL-C) were assayed. Results showed that, compared with the model control group, RGP could not only reduce the levels of serum glucose and the contents of TC.. TG and LDL-C, but also markedly increase the content of HDL-C. Moreover, the diet of STZ-induced diabetic mice was adjusted. RGP can effectively control the levels of serum glucose and lipid in STZ-induced diabetic mice.