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KMID : 1007520190280010215
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Food Science and Biotechnology
2019 Volume.28 No. 1 p.215 ~ p.224
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Comparative study on anti-oxidative and anti-inflammatory properties of hydroponic ginseng and soil-cultured ginseng
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Hwang Ji-Eun
Suh Dong-Hwa
Kim Kee-Tae
Paik Hyun-Dong
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Abstract
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Hydroponic ginseng (HPG) and soil-cultured ginseng (SCG) were extracted in 70% methanol to quantify relative content of 8 ginsenosides and polyphenolic compounds, and flavonoids to compare their antioxidative effects. Level of nitric oxide and inflammatory targets produced in LPS-stimulated RAW 264.7 cells were measured. 2-year-old HPG shoots contained highest levels of ginsenoside Rb2, Rb3, Rd, Re, and F1. Total polyphenol content was highest in shoots of HPG, followed by roots of HPG and SCG. HPG shoots had high radical scavenging activity and an elevated ability to inhibit linoleic acid oxidation. 2-year-old HPG shoots reduced nitric oxide production in RAW 264.7 cells by 47%, whereas 6-year-old SCG roots reduced it by only 21%. HPG also significantly lowered mRNA expression of iNOS, TNF-α, IL-1β, and IL-6, as determined by RT-PCR, compared to SCGs. Therefore, HPG may have potential for utilization as an alternative to SCG, because of superior antioxidant and anti-inflammatory properties.
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KEYWORD
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Hydroponic ginseng, Panax ginseng, Flavonoid, Antioxidative effect, Anti-inflammatory effect
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