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KMID : 0352720090330040349
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Journal of Ginseng Research
2009 Volume.33 No. 4 p.349 ~ p.354
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Change of Ginsenoside Rg₃ and Acetylcholinesterase Inhibition of Black Ginseng Manufactured by Grape Juice Soaking
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Lee Mee-La
Yun Beom-Sik
Sun Bai-Shen
Liu Lei
Zhang Dong-Liang
Wang Chun-Yan
Wang Zhen
Ly Sun-Yung
Mo Eun-Kyoung
Sung Chang-Keun
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Abstract
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This study was conducted to develop a new method for enhancing ginsenoside Rg₃, which is abundant in black ginseng. The cognition-enhancing effect of black ginseng extract was investigated via the assay of acetylcholinesterase (AChE) activity. Black ginseng I was prepared through the traditional method (by steaming and drying nine times repetitions). Black ginseng Ⅱ, on the other hand, was prepared by steaming the ginseng three times at 120℃ for 30 min after soaking it in grape juice for 24 h. The ginsenosides of white, red, and black ginseng Ⅰ, and Ⅱ were investigated using the HPLC method, respectively. In black ginseng Ⅱ, the ginsenoside Rg₃ contents, which cannot be found in white ginseng, amounted to 10.91 ㎎/g, approximately 18 times more than that in red ginseng. In the in-vivo study, black ginseng extract (200 ㎎/㎏, p.o.) inhibited the AChE activity after 24 h by a single administration in the brain. Thus, the new manufacturing method for black ginseng was found to more effective in the conversion of ginsenoside Rg₃ compared to the traditional method. Black ginseng may also have the effect of preventing the cognitive impairment induced by cholinergic dysfunction.
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KEYWORD
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black ginseng, ginsenoside Rg₃, HPLC, grape juice, acetylcholinesterase
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