Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Isolation of Ginsenoside Rh1 and Compound K from Fermented Ginseng and Efficacy Assessment on Systemic Anaphylactic Shock

  • Kim, Mi-Soon (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Kwon, Bin (Research Center, Bifido Inc.) ;
  • Park, Myeong-Soo (Research Center, Bifido Inc.) ;
  • Ji, Geun-Eog (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)
  • Published : 2008.08.31
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Abstract

Ginsenosides are responsible for the pharmacological and biological activities of ginseng. In this study, ginsenoside Rh1 and compound K were isolated and purified from fermented ginseng substrate and their anti-allergic effects were assessed in compound 48/80-induced anaphylactic shock model. The fermented ginseng substrate was extracted by methanol and ginsenoside Rh1 and compound K were efficiently purified by preparative high performance liquid chromatography (prep HPLC). Their quality and quantity were analyzed by liquid chromatography-mass spectrometer (LC-MS) and HPLC. Ginsenoside Rh1 showed better anti-allergic effects than compound K in compound 48/80-induced anaphylactic shock model. This study suggested that fermented ginseng extracts with enriched Rh1 may be utilized as a potential biomaterial of functional food for the alleviation of allergic symptoms.

Keywords

References

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