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

Hoon Kim, Sung Min Cho, Woo Jung Kim, Ki Bae Hong, Hyung Joo Suh, Kwang Won Yu

Research output: Contribution to journalArticlepeer-review

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 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.

Original languageEnglish
Article numbere52220
JournalFood Science and Technology
Volume42
DOIs
Publication statusPublished - 2022

Keywords

  • Anti-inflammatory activity
  • Cytotoxicity
  • Ginsenoside
  • Korean Red ginseng
  • Polysaccharide

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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