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Protective Effect of Fermented Red Ginseng on a Transient Focal Ischemic Rats  

Bae, Eun-Ah (College of Pharmacy and Kyung Hee University)
Hyun, Yang-Jin (College of Pharmacy and Kyung Hee University)
Choo, Min-Kyung (College of Pharmacy and Kyung Hee University)
Oh, Jin-Kyung (College of Pharmacy and Kyung Hee University)
Ryu, Jong-Hoon (College of Pharmacy and Kyung Hee University)
Kim, Dong-Hyun (College of Pharmacy and Kyung Hee University)
Publication Information
Archives of Pharmacal Research / v.27, no.11, 2004 , pp. 1136-1140 More about this Journal
Abstract
Red ginseng and fermented red ginseng were prepared, and their composition of ginsenosides and antiischemic effect were investigated. When ginseng was steamed at 98-$100{\circ}C$ for 4h and dried for 5h at $60{\circ}C$, and extracted with alcohol, its main components were ginsenoside $Rg_3$ > ginsenoside $Rg_1$> ginsenoside $Rg_2$. When the ginseng was suspended in water and fermented for 5 days by previously cultured Bifidobacterium H-1 and freeze-dried (fermented red ginseng), its main components were compound K > ginsenoside $Rg_3{\geq}$ ginsenoside $Rg_2$. Orally administered red ginseng extract did not protect ischemia-reperfusion brain injury. However, fermented red ginseng significantly protected ischemica-reperfusion brain injury. These results suggest that ginsenoside Rh2 and compound K, which was found to be at a higher content in fermented red ginseng than red ginseng, may improve ischemic brain injury.
Keywords
Ginseng; Intestinal bacteria; Fermented ginseng; Ischemia;
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Times Cited By Web Of Science : 22  (Related Records In Web of Science)
Times Cited By SCOPUS : 24
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