Journal of Ginseng Research

The Korean Society of Ginseng (고려인삼학회)
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Effect of Black Ginseng on Memory Improvement in the Amnesic Mice Induced by Scopolamine

  • Lee, Mi-Ra (Department of Food Science and Technology, Chungnam National University) ;
  • Yun, Beom-Sik (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, Zhen (Department of Food Science and Technology, Chungnam National University) ;
  • Wang, Chun-Ling (Department of Food Science and Technology, Chungnam National University) ;
  • Gu, Li-Juan (Daeduck Bio Research Institute) ;
  • Wang, Chun-Yan (Daeduck Bio Research Institute) ;
  • Mo, Eun-Kyung (Daeduck Bio Research Institute) ;
  • Sung, Chang-Keun (Department of Food Science and Technology, Chungnam National University)
  • Published : 2010.03.31
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Abstract

This study compared the effects of black, white, and red ginseng extracts (WGE, RGE, BGE, 200 mg/kg, p.o.) on learning and memory deficits associated with scopolamine treatment (SCOP, 2 mg/kg, i.p.). Tacrine (THA, 10 mg/kg, p.o.) was used as a positive control. Ginseng significantly reversed SCOP-induced memory impairment in the passiveavoidance test and also reduced escape latency in training trials of the Morris water maze test. The increased acetylcholinesterase (AChE) activity produced by SCOP was significantly inhibited by WGE and RGE (p<0.001). SCOP administration had no effect on choline acetyltransferase (ChAT) activity, but RGE and BGE significantly increased ChAT activity (p<0.05). SCOP administration increased oxidative damage in the brain. Treatment of amnesic mice with ginseng extracts decreased malondialdehyde (MDA) levels and restored superoxide dismutase (SOD) and catalase (CAT) activity to control levels. These results suggest that black ginseng enhances cognitive activity by regulation of cholinergic enzymes and antioxidant systems.

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References

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