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KMID : 1160620140190010010
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Preventive Nutrition and Food Science
2014 Volume.19 No. 1 p.10 ~ p.18
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Immunostimulatory Effect of Fermented Red Ginseng in the Mouse Model
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Park Sang-Yong
Kim Ho-Bin
Kim Jeong-Hoon
Lee Joo-Mi
Kim Sang-Rae
Shin Heon-Sub
Yi Tae-Hoo
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Abstract
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In this study, Woongjin fermented red ginseng extract (WFRG) was evaluated for its potential ability to act as an adjuvant for the immune response of mice. For the in vitro study, macrophages were treated with serial concen-trations (1 μg/mL, 10 μg/mL, and 100 μg/mL) of WFRG. For in vivo studies, mice were administered different concen-trations (10 mg/kg/day, 100 mg/kg/day, and 200 mg/kg/day) of WFRG orally for 21 days. In vitro, the production of ni-tric oxide and TNF-α by RAW 264.7 cells increased in a dose-dependent manner. In vivo, WFRG enhanced the pro-liferation of splenocytes induced by two mitogens (i.e., concanavalin A and lipopolysaccharide [LPS]) and increased LPS-induced production of TNF-α and IL-6, but not IL-1β. In conclusion, WFRG has the potential to modulate immune function and should be further investigated as an immunostimulatory agent.
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KEYWORD
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fermented red ginseng, immune responses, saponin, cytokine, anti-cancer
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