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http://dx.doi.org/10.7318/KJFC/2015.30.2.197

Protective Effect of Fresh Ginseng Kkakdugi against LPS-induced Inflammation in RAW264.7 Macrophages  

Kim, Se-Mi (Department of Convergence Technology for Food Industry, Wonkwang University)
Jeon, Young-Joo (Department of Convergence Technology for Food Industry, Wonkwang University)
Sim, Hyun-Ji (Department of Food and Nutrition, Wonkwang University)
Lee, Young-Eun (Department of Convergence Technology for Food Industry, Wonkwang University)
Publication Information
Journal of the Korean Society of Food Culture / v.30, no.2, 2015 , pp. 197-205 More about this Journal
Abstract
This study was conducted to investigate the bioconversion of ginsenosides as well as anti-inflammatory activities of fresh ginseng Kkakdugi during fermentation. Fresh ginseng Kkakdugi reached proper ripeness, pH 4.30, and acidity 1.69% at $15^{\circ}C$ after 10 days. Lactic acid bacteria grew until reaching $1.10{\times}10^9CFU/mL$ after 20 days of fermentation, and ${\beta}$-glucosidase activity increased from 1.154 to 1.885 units/g. The bioconversion of ginsenosides was confirmed based on increased content of Rg3, an aglycone, from 0.13 to 0.17 mg/g during fermentation through HPLC. Fresh ginseng Kkakdugi did not display cytotoxicity up to the concentrations of $80{\mu}g/mL$, regardless of ripening period. Nitrite production and expression of inflammation-related proteins, iNOS and COX-2, decreased in a dose-dependent manner regardless of ripening period. From these results, fresh ginseng Kkakdugi showed the bioconversion of ginsenosides to aglycone during the lactic acid fermentation as well as an anti-inflammatory effect through the reduction of NO production and iNOS and COX-2 expression.
Keywords
Fresh ginseng; fermentation; ginsenoside; biotransformation; anti-inflammation;
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Times Cited By KSCI : 6  (Citation Analysis)
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