Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Red Ginseng and Its Representative Constituents, Ginsenosides Rg3 and Rh2, on Dextran Sulfate Sodium-induced Colitis in Mice

  • Yoo, Young-Ik (Department of Food and Nutrition, Kyung Hee University) ;
  • Lee, Hae-Sung (Department of Life and Nanopharmaceutical Sciences, Kyung Hee University) ;
  • Kim, Dong-Hyun (Department of Life and Nanopharmaceutical Sciences, Kyung Hee University) ;
  • Han, Myung-Joo (Department of Food and Nutrition, Kyung Hee University)
  • Published : 2009.02.28
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Abstract

To evaluate the anticolitic effect of red ginseng (RG, the steamed root of Panax ginseng CA. Meyer, Araliaceae), RG and its representative constituents, ginsenosides Rg3 and Rh2, were orally administered to dextran sulfate sodium (DSS)-induced colitic mice and inflammatory markers investigated. RG and its constituents, ginsenosides Rg3 and Rh2, inhibited colon shortening and myeloperoxidase activity induced by DSS. The ginsenosides Rg3 and Rh2 inhibited mRNA expression of interleukin (IL)-$1{\beta}$ as well as protein levels of IL-$1{\beta}$ and IL-6. These ginsenosides also inhibited the activation of a transcription nuclear factor (NF)-${\kappa}B$. Ginsenoside Rh2 was a more potent inhibitor than ginsenoside Rg3. The anticolitic effects of these ginsenosides were comparable with sulfasalazine.

Keywords

References

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