Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Protective Effect of Fresh Ginseng Kkakdugi against LPS-induced Inflammation in RAW264.7 Macrophages

LPS에 의해 활성화된 RAW264.7 대식세포에서 수삼깍두기의 항염증 효과

  • Kim, Se-Mi (Department of Convergence Technology for Food Industry, Wonkwang University) ;
  • Jeon, Young-Joo (Department of Convergence Technology for Food Industry, Wonkwang University) ;
  • Sim, Hyun-Ji (Department of Food and Nutrition, Wonkwang University) ;
  • Lee, Young-Eun (Department of Convergence Technology for Food Industry, Wonkwang University)
  • 김세미 (원광대학교 대학원 식품산업융복합학과) ;
  • 전영주 (원광대학교 대학원 식품산업융복합학과) ;
  • 심현지 (원광대학교 식품영양학과) ;
  • 이영은 (원광대학교 대학원 식품산업융복합학과)
  • Received : 2015.02.11
  • Accepted : 2015.02.26
  • Published : 2015.04.30
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Abstract

This study was conducted to investigate the bioconversion of ginsenosides as well as anti-inflammatory activities of fresh ginseng Kkakdugi during fermentation. Fresh ginseng Kkakdugi reached proper ripeness, pH 4.30, and acidity 1.69% at $15^{\circ}C$ after 10 days. Lactic acid bacteria grew until reaching $1.10{\times}10^9CFU/mL$ after 20 days of fermentation, and ${\beta}$-glucosidase activity increased from 1.154 to 1.885 units/g. The bioconversion of ginsenosides was confirmed based on increased content of Rg3, an aglycone, from 0.13 to 0.17 mg/g during fermentation through HPLC. Fresh ginseng Kkakdugi did not display cytotoxicity up to the concentrations of $80{\mu}g/mL$, regardless of ripening period. Nitrite production and expression of inflammation-related proteins, iNOS and COX-2, decreased in a dose-dependent manner regardless of ripening period. From these results, fresh ginseng Kkakdugi showed the bioconversion of ginsenosides to aglycone during the lactic acid fermentation as well as an anti-inflammatory effect through the reduction of NO production and iNOS and COX-2 expression.

Keywords

References

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