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Red ginseng polysaccharide alleviates cytotoxicity and promotes anti-inflammatory activity of ginsenosidesopen access

Authors
Kim, HoonCho, Sung MinKim, Woo JungHong, Ki-BaeSuh, Hyung JooYu, Kwang-Won
Issue Date
2022
Publisher
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
Keywords
anti-inflammatory activity; cytotoxicity; ginsenoside; Korean Red ginseng; polysaccharide
Citation
FOOD SCIENCE AND TECHNOLOGY, v.42
Indexed
SCIE
SCOPUS
Journal Title
FOOD SCIENCE AND TECHNOLOGY
Volume
42
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/142852
DOI
10.1590/fst.52220
ISSN
0101-2061
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.
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Suh, Hyung Joo
보건과학대학 (바이오시스템의과학부)
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