Red ginseng polysaccharide alleviates cytotoxicity and promotes anti-inflammatory activity of ginsenosides
DC Field | Value | Language |
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dc.contributor.author | Kim, Hoon | - |
dc.contributor.author | Cho, Sung Min | - |
dc.contributor.author | Kim, Woo Jung | - |
dc.contributor.author | Hong, Ki-Bae | - |
dc.contributor.author | Suh, Hyung Joo | - |
dc.contributor.author | Yu, Kwang-Won | - |
dc.date.accessioned | 2022-08-11T11:40:42Z | - |
dc.date.available | 2022-08-11T11:40:42Z | - |
dc.date.created | 2022-08-10 | - |
dc.date.issued | 2022 | - |
dc.identifier.issn | 0101-2061 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/142852 | - |
dc.description.abstract | Although Ginsenosides are a major physiological component of red ginseng (RG), some isolated ginsenosides are known to have cytotoxic activity. This study was intended to reduce cytotoxicity and promote anti-inflammatory activity of ginsenosides by mixing the crude ginsenosides (RG-CG) and polysaccharides (RG-CP). RG-CG-CM, fractionated from RG-CG, not only had higher anti-inflammatory activity than that of RG-CG at 100 mu g/mL, but also showed increased cytotoxicity, while RG-CP-4P and RG-CP-8P, fractionated from RG-CP, showed no anti-inflammatory activity and cytotoxicity. To reduce the cytotoxicity without affecting the high anti-inflammatory activity of RG-CG-CM, RG-CG-CM and RG-CP-4P were mixed in a ratio of 2:8. The anti-inflammatory activity was significantly increased at a concentration of 75 mu g/mL, while no cytotoxicity was observed. A combination of RG-CP and RG-CG effectively reduced the cytotoxicity and enhanced the anti-inflammatory activity of RG-CG, specifically RG-CG-CM fraction, providing scope for its industrial application. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS | - |
dc.subject | IN-VITRO | - |
dc.subject | INFLAMMATION | - |
dc.subject | ENHANCEMENT | - |
dc.subject | COMBINATION | - |
dc.subject | COMPONENTS | - |
dc.title | Red ginseng polysaccharide alleviates cytotoxicity and promotes anti-inflammatory activity of ginsenosides | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Suh, Hyung Joo | - |
dc.identifier.doi | 10.1590/fst.52220 | - |
dc.identifier.scopusid | 2-s2.0-85126117230 | - |
dc.identifier.wosid | 000818920300005 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND TECHNOLOGY, v.42 | - |
dc.relation.isPartOf | FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.volume | 42 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | Y | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | IN-VITRO | - |
dc.subject.keywordPlus | INFLAMMATION | - |
dc.subject.keywordPlus | ENHANCEMENT | - |
dc.subject.keywordPlus | COMBINATION | - |
dc.subject.keywordPlus | COMPONENTS | - |
dc.subject.keywordAuthor | anti-inflammatory activity | - |
dc.subject.keywordAuthor | cytotoxicity | - |
dc.subject.keywordAuthor | ginsenoside | - |
dc.subject.keywordAuthor | Korean Red ginseng | - |
dc.subject.keywordAuthor | polysaccharide | - |
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