Journal of Ginseng Research

The Korean Society of Ginseng (고려인삼학회)
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Characterization of Black Ginseng Extract with Acetyl- and Butyrylcholinesterase Inhibitory and Antioxidant Activities

  • Yun, Beom-Sik (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Mi-Ra (Department of Food Science and Technology, Chungnam National University) ;
  • Oh, Chang-Jin (Department of Food Science and Technology, Chungnam National University) ;
  • Cho, Jeong-Hee (Department of Food Science and Technology, Chungnam National University) ;
  • Wang, Chun-Yan (Daeduck Bio Research Institute) ;
  • Gu, Li Juan (Daeduck Bio Research Institute) ;
  • Mo, Eun-Kyung (Daeduck Bio Research Institute) ;
  • Sung, Chang-Keun (Department of Food Science and Technology, Chungnam National University)
  • Received : 2010.08.17
  • Accepted : 2010.09.29
  • Published : 2010.12.29
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Abstract

Black ginseng and white ginseng were extracted with 80% ethanol and evaluated for relative ginsenoside composition, acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibitory activities, and antioxidant properties. As analyzed by HPLC, black ginseng contained a greater proportion of ginsenoside $Rg_3$ compared to white ginseng. White ginseng was characterized by undetectable ginsenoside $Rg_3$ but it contained more total ginsenosides than black ginseng. Black ginseng extract exhibited higher (p<0.05) free radical-scavenging activity, as well as higher antioxidant activities than white ginseng against 2,2-diphenyl-1-picryl-hydrazyl, superoxide dismutase, and xanthine oxidase, despite the fact that the total saponin content was higher in white ginseng than black ginseng. In addition, the black ginseng extract displayed greater AChE and BChE inhibitory activities. These results suggest that black ginseng has stronger effects on anti-oxidation and AChE and BChE inhibition than white ginseng.

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References

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