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We examined effects of red ginseng on the formation of glycated protein in vivo and in vitro. The mixtures (1 : 1 : 1, v/v/v) with glucose (1.5 g/dl), hemoglobin (10 g/dl) and red ginseng extract (0.5 g/dl) in 0.067 M phosphate saline buffer were incubated for 5 days in shaking water bath (37˚C, 70 RPM). Male rats were divided into three groups with one health and two diabetes, consisting of 20 heads in each group. Diabetic rats, induced by streptozotocin injection, were treated with or without red ginseng extract (100 mg/kg/day) for 3 months. The concentration of blood glucose and the rate of glycated hemoglobin were determined by commercial kits. The rate of glycated hemoglobin was significantly decreased by the addition of ginseng extract in comparison with non-addition group in vitro (12.17± 1.01% vs 15.9± 1.95%, meansd, p<0.01). Even though the levels of blood glucose in rats were not significantly different from each other, the rate of glycated hemoglobin in ginseng treated diabetic rats was ±se significantly lower than non-treated diabetic rats after 3 months (15.1± 2.06% vs 20.1± 2.9%, mean± sd, p<0.05). Additionally, the body weight was increased, drinking water volume was decreased non-significantly by the treatment of ginseng extract. These results suggest that ginseng can also inhibit the formation of glycated protein by other mechanisms which are not related with hyoglyemic effect of ginseng.
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