Journal of Ginseng Research

The Korean Society of Ginseng (고려인삼학회)
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Change of Ginsenoside Rg3 and Acetylcholinesterase Inhibition of Black Ginseng Manufactured by Grape Juice Soaking

포도주스 침지 제조 흑삼의 Ginsenoside Rg3 함량 변화와 Acetylcholinesterase 억제효과

  • Lee, Mi-Ra (Department of Food Science and Technology, Chungnam National University) ;
  • Yun, Beom-Sik (Department of Food Science and Technology, Chungnam National University) ;
  • Sun, Bai-Shen (Department of Food Science and Technology, Chungnam National University) ;
  • Liu, Lei (Department of Food Science and Technology, Chungnam National University) ;
  • Zhang, Dong-Liang (Department of Food Science and Technology, Chungnam National University) ;
  • Wang, Chun-Yan (Department of Food Science and Technology, Chungnam National University) ;
  • Wang, Zhen (Department of Food Science and Technology, Chungnam National University) ;
  • Ly, Sun-Young (Department of Food and Nutrition, Chungnam National University) ;
  • Mo, Eun-Kyung (Daeduck Bio Research Institute) ;
  • Sung, Chang-Keun (Department of Food Science and Technology, Chungnam National University)
  • 이미라 (충남대학교 식품공학과) ;
  • 윤범식 (충남대학교 식품공학과) ;
  • 손백신 (충남대학교 식품공학과) ;
  • 류뢰 (충남대학교 식품공학과) ;
  • 장동량 (충남대학교 식품공학과) ;
  • 왕춘년 (충남대학교 식품공학과) ;
  • 왕젠 (충남대학교 식품공학과) ;
  • 이선영 (충남대학교 식품영양학과) ;
  • 모은경 (대덕바이오 부설연구소) ;
  • 성창근 (충남대학교 식품공학과)
  • Published : 2009.12.31
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Abstract

This study was conducted to develop a new method for enhancing ginsenoside $Rg_3$, which is abundant in black ginseng. The cognition-enhancing effect of black ginseng extract was investigated via the assay of acetylcholinesterase (AChE) activity. Black ginseng I was prepared through the traditional method (by steaming and drying nine times repetitions). Black ginseng II, on the other hand, was prepared by steaming the ginseng three times at $120^{\circ}C$ for 30 min after soaking it in grape juice for 24 h. The ginsenosides of white, red, and black ginseng I, and II were investigated using the HPLC method, respectively. In black ginseng II, the ginsenoside $Rg_3$ contents, which cannot be found in white ginseng, amounted to 10.91 mg/g, approximately 18 times more than that in red ginseng. In the in-vivo study, black ginseng extract (200 mg/kg, p.o.) inhibited the AChE activity after 24 h by a single administration in the brain. Thus, the new manufacturing method for black ginseng was found to more effective in the conversion of ginsenoside $Rg_3$ compared to the traditional method. Black ginseng may also have the effect of preventing the cognitive impairment induced by cholinergic dysfunction.

흑삼의 속성제조와 ginsenoside $Rg_3$ 함량을 극대화하고자 흑삼 제조시 포도주스에 24시간 침지한 후 $120^{\circ}C$에서 30분간 3회 반복 증숙하여 흑삼을 제조한 후 HPLC 방법을 이용하여 ginsenosides를 분석하였다. 포도주스에 침지하여 제조한 흑삼의 ginsenoside $Rg_3$ 함량은 10.91 mg/g으로 구증구포 방법으로 제조한 흑삼보다 약 2배 가량 함량이 증가되었다. 총 사포닌 함량은 14.97 mg/g으로 전통적인 구증구포 방식으로 제조한 흑삼 (12.79 mg)보다 그 함량이 높았다. 흑삼의 단회투여 (200 mg/kg, p.o.)에 의한 뇌조직 AChE 활성은 투여 24시간 후에 유의적으로 억제되는 효과를 보여주었다. 따라서 본 연구에 적용한 새로운 제조방법은 ginsenoside $Rg_3$를 강화하는 흑삼의 속성제조에 효과적인 방법으로 판단된다. 또한, AChE 활성억제를 통해 흑삼이 뇌기능 개선에 대한 잠재적인 효능을 가지고 있는 것으로 사료된다.

Keywords

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