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KMID : 0380620120440030367
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 3 p.367 ~ p.372
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Antioxidant Effects of Extracts from Fermented Red Ginseng Added with Medicinal Herbs in STZ-induced Diabetic Rats
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Kim Hyun-Jeong
Lee Sung-Gyu
Park Sung-Jin
Lee Eun-Ju
Yu Me-Hee
Lee Sam-Bin
Lee In-Seon
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Abstract
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Antioxidant and anti-hyperglycemic activities of fermented red ginseng added with 5 kinds of medicinal herbs (FRGM) were investigated in vitro. Total polyphenol and total flavonoid contents in FRGM extracts were 22.41±3.51 and 16.80±4.22 μg/mg, respectively. FRGM extracts were capable of directly scavenging DPPH free radicals (RC50=95.57± 7.40 μg/mL), and then showed higher inhibitory activities for α-glucosidase. This study was also conducted to evaluate the effects of FRGM extracts in streptozotocin (STZ)-induced diabetic (DM) rats. The activities with regards to serum aspartate aminotransferase and alanine aminotransferase were significantly decreased by FRGM extracts compared to those from the STZ group. The hepatic glutathione content depleted by STZ was significantly increased by FRGM extracts, but elevation of lipid peroxide content induced by STZ was significantly decreased by FRGM extracts. The decreased activities of superoxide dismutase, catalase, glutathione peroxidase and glutathione reductase after STZ-treatment were increased through the treatment of FRGM extracts. These results indicated that fermented red ginseng added with medicinal herbs can protect against STZ-induced diabetic rats through its antioxidant properties.
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KEYWORD
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fermented red ginseng, medicinal herb, streptozotocin, antioxidant
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