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

Autor: Yu, Kwang-won, Sung Min Cho, Hyung Joo Suh, Woo Jung Kim, Hoon Sik Kim, Ki-Bae Hong
Jazyk: angličtina
Rok vydání: 2022
Předmět:
Zdroj: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 22 FEB 2021
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e52220, Published: 22 FEB 2021
Popis: 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 μg/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 μg/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.
Databáze: OpenAIRE