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KMID : 0043320040270111136
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Archives of Pharmacal Research
2004 Volume.27 No. 11 p.1136 ~ p.1140
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Protective Effect of Fermented Red Ginseng on a Transient Focal Ischemic Rats
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Bae Eun-Ah
Hyun Yang-Jin
Choo Min-Kyung
Oh Jin-Kyung
Ryu Jong-Hoon
Kim Dong-Hyun
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Abstract
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Red ginseng and fermented red ginseng were prepared, and their composition of ginsenosides and antiischemic effect were investigated. When ginseng was steamed at 98- for 4h and dried for 5h at , and extracted with alcohol, its main components were ginsenoside > ginsenoside > ginsenoside . 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 ginsenoside . 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.
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KEYWORD
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Ginseng, Intestinal bacteria, Fermented ginseng, Ischemia
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