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KMID : 1123920110250010078
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Korean Journal of Oriental Physiology and Pathology
2011 Volume.25 No. 1 p.78 ~ p.83
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Effects of Red Ginseng-Ejung-tang and White Ginseng-Ejung-tang Water Extract on Hydrogen Peroxide Production in RAW 264.7 Cells
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Park Wan-Su
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Abstract
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The purpose of this study is to investigate whether the intracellular hydrogen peroxide productions of mouse macrophage RAW 264.7 are modulated by Red Ginseng-Ejung-tang water extract (ER) and White Ginseng-Ejung-tang water extract (EG). Red Ginseng-Ejung-tang were composed of Red Ginseng, Atractylodes rhizome white, Zingiberis Rhizoma Siccus, and Glycyrrhizae Radix. White Ginseng-Ejung-tang were composed of White Ginseng, Atractylodes rhizome white, Zingiberis Rhizoma Siccus, and Glycyrrhizae Radix. The intracellular hydrogen peroxide productions were measured by dihydrorhodamine 123 assay with spectrofluorometer (excitation 485 nm; emission 535 nm). For 4, 20, 24, 44, 48, 68, and 72 h incubation, ER significantly increased hydrogen peroxide productions of RAW 264.7 at the concentration of 25, 50, 100, and 200㎍/㎖ (P <0.05). EG for 4, 20, 24, 44, and 48 h incubation significantly increased hydrogen peroxide productions of RAW 264.7 at the concentration of 25, 50, 100, and 200㎍/㎖ (P <0.05). For 68 and 72 h incubation, EG at the concentration of 50, 100, and 200㎍/㎖ significantly increased hydrogen peroxide productions in RAW 264.7 (P <0.05). These results suggest that ER and EG have the immune-enhancing properties related with their increasing effects on the intracellular hydrogen peroxide production of macrophage.
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KEYWORD
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Ejung-tang, Red Ginseng, White Ginseng, macrophage, hydrogen peroxide
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