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KMID : 1007520150240051867
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Food Science and Biotechnology
2015 Volume.24 No. 5 p.1867 ~ p.1873
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Physiological Activities of 9 Cycle Steaming and Drying Black Ginseng Using Makgeolli
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Kim Ae-Jung
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Abstract
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The optimal steaming solvent for kujeungkupo (black ginseng) made using a steaming and drying process repeated up to 9x was determined. Six year old Korean ginseng was prepared using water-steamed kujeungkupo (WSB), jujeong-steamed kujeungkupo (JSB), and makgeolli-steamed kujeungkupo (MSB). MSB showed significant (p<0.05) increases in the Rg3 content and in antioxidant activities, compared with WSB and JSB based on the total polyphenol content, radical scavenging of DPPH and ABTS, and COX-2 inhibition. Stronger inhibitory effects against migration and proliferation in platelet-derived growth factor-BB induced vascular smooth muscle cells were observed for MSB, compared with WSB and JSB. MSB has potential for development and preparation of new functional foods for prevention of atherosclerosis.
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KEYWORD
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lack ginseng, antioxidant activity, vascular smooth muscle cell, proliferation, migration
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