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KMID : 0380620090410010106
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 1 p.106 ~ p.110
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Sensory Evaluation and Bioavailability of Red Ginseng Extract(Rg1, Rb1)by Complexation with γ-Cyclodextrin
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Lee Seung-Hyun
Park Ji-Ho
Cho Nam-Suk
Yu Heui-Jong
You Sung-Kyun
Cho Cheong-Weon
Kim Dong-Chool
Kim Young-Heui
Kim Ki-Ho
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Abstract
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In order to reduce the bitter taste and improve the bioavailability of red ginseng extract(RGE), inclusion complexes(RGE-CD) of the extract with α-, β-, γ-cyclodextrin were prepared and studied for their sensory quality and bioavailability comparedto RGE. By complexation, the bitter taste-reducing efficacies of α-CD and β-CD were much lower than that of γ-CD. Incomparative sensory analysis for the bitter taste, RGE-γ-CD10, prepared using 10%(w/w) of γ-CD, showed a score of1.93(decreased by about 78%) compared to RGE as the control. In addition, in sensory analysis for flavor, RGE-γ-CD10showed a score of 5.60. Upon increasing the amount of γ-CD to 15%(w/w) and 20%(w/w), respectively, the bitter taste ofRGE-γ-CD was removed and the flavor of RGE disappeared(scores of 2.67 and 1.67, respectively). Therefore RGE-γ-CD10was chosen as an optimum. The same dosages of RGE and RGE-γ-CD10 were orally administered to SD(Sprague-Dawley)rats on a saponin basis, and the plasma concentrations of ginsenoside Rg1 and Rb1 were measured over time to estimate theaverage AUC(area under the plasma concentration versus time curve) of the ginsenosides. After the oral administration, therewere no significant differences in the AUC values of the RGE and RGE-γ-CD 10 groups for ginsenoside Rg1. However, AUCvalues for ginsenoside Rb1 were 25.8μg·hr/mL in the RGE group and 81.5μg·hr/mL in the RGE-γ-CD 10 group, respectively.Therefore, the bioavailability of ginsenoside Rb1 in the RGE-γ-CD 10 group was significantly higher by up to 315%compared with that in the RGE group(p=0.0029). These results show that the bitter taste of RGE can be simultaneously removedby the complexation of RGE and γ-CD(RGE-γ-CD) along with increased bioavailability.
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KEYWORD
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sensory evaluation, bioavailability, red ginseng extract, γ-cyclodextrin, complexati
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