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The Effect of Lipid Peroxidation of White Ginseng(WG) and Fermented Ginseng(FG) Extracts on the Liver of Mice by R-ray Irradiation

감마선을 조사한 생쥐 간에서 발효인삼이 지질과산화에 미치는 영향

Ko, In-Ho;Yeo, Jin-Dong
고인호;여진동

  • Received : 2016.03.21
  • Accepted : 2016.06.30
  • Published : 2016.06.30

Abstract

The effects of White Ginseng and Fermented Ginseng on liver damage induced by $^{60}Co$ r-ray irradiation were investigated. To one group of ICR male mice were given in White Ginseng(150 mg/kg/day for 7days, orally) before 5Gy(1.01Gy/min) dose of $^{60}Co$ r-ray irradiation. To another group were given in Fermented Ginseng (150 mg/kg/day for 7days, orally)before 5Gy(1.01Gy/min)dose of $^{60}Co$ r-ray irradiation was investigated. Radiation irradiation group were given with saline(0.1 ml) and 5Gy. Contrast group were given with saline(0.1 ml). The levels of $H_2O_2$, catalase and MDA in liver tissue were measured. In Fermented Ginseng (FG+Rad) group and white Ginseng(WG+Rad) group than irradiation group(Rad), the catalase level were significantly increased, and the catalase levels were appeaWhite at radiation protection. It was significantly decreased to MDA and $H_2O_2$ level to Fermented Ginseng (FG+Rad) group and white Ginseng(WG+Rad) group than irradiation group(Rad). Therefore, Fermented Ginseng and white Ginseng were very excellent protector on radiation of liver in mice.

Keywords

$^{60}Co$ r-ray;MDA;catalase;White Ginseng;Fermented Ginseng

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