Fermented red ginseng was developed in order to divide the natural saponin(ginsenoside Rb1, Rb2, Rc) in red ginseng into intestinal lactic acid bacteria(Bifidobacterium longum H-1) in advance so that it can be converted into Rh2 and Compound K, the final metabolites of saponin, which are easily abso...
Fermented red ginseng was developed in order to divide the natural saponin(ginsenoside Rb1, Rb2, Rc) in red ginseng into intestinal lactic acid bacteria(Bifidobacterium longum H-1) in advance so that it can be converted into Rh2 and Compound K, the final metabolites of saponin, which are easily absorbed in the intestine. As a result, the well-known physiologically active compounds in red ginseng can work more effectively.
Thus, this study aims at using fermented red ginseng as prevention and treatment of diabetic complications by verifying that fermented red ginseng can fight against diabetes and reduce oxidative stress, further preventing oxidative damage in diabetic patients. In order to prove antioxidant activities of extracts from fermented red ginseng, scavenging effects of 1,1-diphnyl-2-picrylhydrazyl(DPPH) radical scavenging activity, superoxide anion radical, and hydroxyl radical scavenging activity, as well as oxidization restraining effects of linoleic acid were measured. Also, inhibition of α-glucosidase and α-amylase (digestive enzymes of carbohydra
te) activities as well as antihypertensive effects were verified by using STZ-induced diabetic rats. Moreover, oxidative stress was applied to INS-β and LLC-PK1 cell by high-content glucose and 2,2′-AAPH in order to observe cell viability, the concentration of malondialdehyde and glutathione, and activity of antioxidant enzymes, enabling the analysis of oxidant stress relieving effects. As the control group, extracts of red ginseng, the raw materials of fermented red ginseng, was used to be compared.
Fermented red ginseng(FRG) had higher radical scavenging and antioxidant activity than intact red ginseng(RG). And the extracts of FRG proved to have radical scavenging and antioxidant activity comparable to vitamin C, a natural antioxidant. The extracts also showed α-glucosidase, α-amylase inhibition effects similar to acarbose, FRG had higher α-glucosidas
e, α-amylase inhibition effects than intact RG. The FRG treatment decreased TBARS formation and increased cell viability, GSH concentration, and activities of antioxidant enzymes including SOD, CSH-px, catalase in high glucose (30 mM) pretreated INS-β cell. The FRG showed significant, increas
ed on CAT activity (p<0.05). Also the FRG treatment appeared to have increased cell viability, GSH concentration, and antioxidant enzymes activity and decreased TBARS formationin in 2,2′-AAPH pretreated LLC-PK1 cell. The FRG showed significant, increased on SOD activity (p<0.05).
As a result, the extracts of fermented red ginseng proved to have antioxidant effect comparable to vitamin C, a natural antioxidant, and improved oxidant stress in diabetic cell model. The extracts also showed α-glucosidase, α-amylase inhibition effects similar to acarbose, which is available in the market, and lowered blood sugar rates after meals, which was verified by STZ-induced diabetic rats. Extracts of fermented red ginseng, therefore, have higher antihypertinsive and antioxidant effects than red ginseng extracts, enhancing oxidative stress in the diabetic cell model. Thus, there shall be more various and active follow-up research on fermented red ginseng that has higher effects than red ginseng.
Fermented red ginseng was developed in order to divide the natural saponin(ginsenoside Rb1, Rb2, Rc) in red ginseng into intestinal lactic acid bacteria(Bifidobacterium longum H-1) in advance so that it can be converted into Rh2 and Compound K, the final metabolites of saponin, which are easily absorbed in the intestine. As a result, the well-known physiologically active compounds in red ginseng can work more effectively.
Thus, this study aims at using fermented red ginseng as prevention and treatment of diabetic complications by verifying that fermented red ginseng can fight against diabetes and reduce oxidative stress, further preventing oxidative damage in diabetic patients. In order to prove antioxidant activities of extracts from fermented red ginseng, scavenging effects of 1,1-diphnyl-2-picrylhydrazyl(DPPH) radical scavenging activity, superoxide anion radical, and hydroxyl radical scavenging activity, as well as oxidization restraining effects of linoleic acid were measured. Also, inhibition of α-glucosidase and α-amylase (digestive enzymes of carbohydra
te) activities as well as antihypertensive effects were verified by using STZ-induced diabetic rats. Moreover, oxidative stress was applied to INS-β and LLC-PK1 cell by high-content glucose and 2,2′-AAPH in order to observe cell viability, the concentration of malondialdehyde and glutathione, and activity of antioxidant enzymes, enabling the analysis of oxidant stress relieving effects. As the control group, extracts of red ginseng, the raw materials of fermented red ginseng, was used to be compared.
Fermented red ginseng(FRG) had higher radical scavenging and antioxidant activity than intact red ginseng(RG). And the extracts of FRG proved to have radical scavenging and antioxidant activity comparable to vitamin C, a natural antioxidant. The extracts also showed α-glucosidase, α-amylase inhibition effects similar to acarbose, FRG had higher α-glucosidas
e, α-amylase inhibition effects than intact RG. The FRG treatment decreased TBARS formation and increased cell viability, GSH concentration, and activities of antioxidant enzymes including SOD, CSH-px, catalase in high glucose (30 mM) pretreated INS-β cell. The FRG showed significant, increas
ed on CAT activity (p<0.05). Also the FRG treatment appeared to have increased cell viability, GSH concentration, and antioxidant enzymes activity and decreased TBARS formationin in 2,2′-AAPH pretreated LLC-PK1 cell. The FRG showed significant, increased on SOD activity (p<0.05).
As a result, the extracts of fermented red ginseng proved to have antioxidant effect comparable to vitamin C, a natural antioxidant, and improved oxidant stress in diabetic cell model. The extracts also showed α-glucosidase, α-amylase inhibition effects similar to acarbose, which is available in the market, and lowered blood sugar rates after meals, which was verified by STZ-induced diabetic rats. Extracts of fermented red ginseng, therefore, have higher antihypertinsive and antioxidant effects than red ginseng extracts, enhancing oxidative stress in the diabetic cell model. Thus, there shall be more various and active follow-up research on fermented red ginseng that has higher effects than red ginseng.
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