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KMID : 1011620100260040475
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 4 p.475 ~ p.480
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Comparisons of Ginsenosides and Anti-inflammatory Effects of White Ginseng and Puffed Red Ginseng
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신용서:Shin Yong-Seo
저자없음:No authors listed
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Abstract
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In this study, the ginsenoside contents and anti-inflammatory effects of white ginseng (WG) and puffed red ginseng (PRG) were compared. The contents of Rb1, Rg5 and Rk1 were significantly higher in PRG than in WG, whereas the contents of Rg1 and Rb2 were decreased in PRG. The levels of NO production and iNOS expression were suppressed in LPS-stimulated cells by treatment with WG and PRG. Further, the production of cytokines (TNF-α and INF-γ) and inflammatory proteins (NF-κB and COX-2) was decreased in cells upon treatment with any of the ginsenosides. The high NO inhibitory activity and cytokine production of PRG is caused by differences in the composition of ginsenosides produced.
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KEYWORD
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cytokine, puffed red ginseng, white ginseng, inflammation
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