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포스터 발표 : 식품 및 바이오신소재

Immuno-modulatory Activities of Low Quality Fresh Ginseng by High Pressure Extraction

초록

영어

To extend the usefulness of low quality fresh ginseng, we investigated the enhancement of
anticancer and immune activation activities of low quality fresh ginseng by high pressure
extraction process. The low quality fresh ginseng was extracted by water at 80℃ and 240 bar
for 20 min called as High pressure extraction process(HPE). The cytotoxicity of the extracts
on human kidney cell(HEK293) and lung cell(HEL299) showed 18.40% and 11.50% which
were lower than that from conventional water extraction at 100℃. For in vivo experiment
using ICR mice, the variation of body weight of the groups treated by the extract from HPE
was very lower than the control and other groups. This extract showed longer survival times
as 35.65% than that of the control group. It also had the highest tumor inhibition activities
compared with other groups, which were 70.64% inhibition of on Sarcoma-180 solid tumor
cells. The total serum IgG levels of the mice group treated extracts from HPE was measured
as 126.64 ng/mL, which was also higher than these from the conventional extraction
process. It can be concluded that high pressure extraction process plays an important role in
effectively extracting biologically compounds than that from normal extraction processes.

저자정보

  • Ji Hye HA Department of Biomaterials Engineering, College of Bioscience and Biotechnology, Kangwon National University, Chunchon 200-701, Korea.
  • Sung Ho OH Department of Biomaterials Engineering, College of Bioscience and Biotechnology, Kangwon National University, Chunchon 200-701, Korea.
  • Yong Chang SEO Department of Biomaterials Engineering, College of Bioscience and Biotechnology, Kangwon National University, Chunchon 200-701, Korea.
  • Woon Yong CHOI Department of Biomaterials Engineering, College of Bioscience and Biotechnology, Kangwon National University, Chunchon 200-701, Korea.
  • Heon Sang JEONG College of Agriculture, Life & Environment Science, Chungbuk National University, Cheongju 361-763, Korea.
  • Jae Hyun JUNG Department of Food and Biotechnology, Chungju National University, Chungju 380-702, Korea.
  • Kwang Wan YU Department of Food and Biotechnology, Chungju National University, Chungju 380-702, Korea.
  • Hyeon Yong LEE Research Institute of Bioscience and Biotechnology, Kangwon National University, Chunchon 200-701, Korea.

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