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KMID : 0665420150300020197
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Korean Journal of Food Culture
2015 Volume.30 No. 2 p.197 ~ p.205
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Protective Effect of Fresh Ginseng Kkakdugi against LPS-induced Inflammation in RAW264.7 Macrophages
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Kim Se-Mi
Jeon Young-Joo
Sim Hyun-Ji
Lee Young-Eun
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Abstract
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This study was conducted to investigate the bioconversion of ginsenosides as well as anti-inflammatory activities of fresh
ginseng Kkakdugi during fermentation. Fresh ginseng Kkakdugi reached proper ripeness, pH 4.30, and acidity 1.69% at
15oC after 10 days. Lactic acid bacteria grew until reaching 1.10×109 CFU/mL after 20 days of fermentation, and β-
glucosidase activity increased from 1.154 to 1.885 units/g. The bioconversion of ginsenosides was confirmed based on
increased content of Rg3, an aglycone, from 0.13 to 0.17 mg/g during fermentation through HPLC. Fresh ginseng Kkakdugi
did not display cytotoxicity up to the concentrations of 80 μg/mL, regardless of ripening period. Nitrite production and
expression of inflammation-related proteins, iNOS and COX-2, decreased in a dose-dependent manner regardless of
ripening period. From these results, fresh ginseng Kkakdugi showed the bioconversion of ginsenosides to aglycone during
the lactic acid fermentation as well as an anti-inflammatory effect through the reduction of NO production and iNOS and
COX-2 expression.
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KEYWORD
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Fresh ginseng, fermentation, ginsenoside, biotransformation, anti-inflammation
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