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KMID : 1134820080370070847
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 7 p.847 ~ p.852
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Effects of Puffing Red Ginseng Powder on Antioxidant Enzyme Activities in Benzo(α)Pyrene-Treated Mice
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Kim Hyun-Jeong
Lee In-Seon
Lee Gee-Dong
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Abstract
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In order to determine the effects of puffing red ginseng (PRG) powder on the antioxidant enzyme activities of hepatotoxicity in benzo(α)pyrene[B(α)P]-treated mice, the mice were divided into 5 groups. The dried red ginseng were prepared by puffing conditions of moisture content 10% and puffing pressure 5 kgf/cm2, and then powdered. PRG powder was injected i.p. once a day for 5 successive days, followed by the administration of B(α)P treatment on the fifth day. We also evaluated the relationship between lipid peroxidation and PRG powder on oxidative stress. The increased activities of superoxide dismutase, catalase, and glutathione peroxidase observed following B(α)P-treatment were reduced by the treatment of PRG powder. Whereas the glutathione content and glutathione S-transferase activity depleted by B(α)P were significantly increased, the B(α)P-associated elevation of cytochrome P-450 activities and lipid peroxide content were reduced as the result of PRG powder treatment. Especially, PRG powder had higher antioxidant activities than RG powder. These results suggest that puffing red ginseng powder can protect against B(α)P intoxicification through its antioxidant properties.
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KEYWORD
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puffingredginseng, benzo(α)pyrene, antioxidantactivity
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