Immunostimulatory Effect of Fermented Red Ginseng in the Mouse Model

Overview

Journal Prev Nutr Food Sci

Date 2014 Apr 29

PMID 24772404

Citations 7

Authors

Sang-Yong Park

Ho-Bin Kim

Jeong-Hoon Kim

Joo-Mi Lee

Sang-Rae Kim

Heon-Sub Shin

Tae-Hoo Yi

Affiliations

Soon will be listed here.

Abstract

In this study, Woongjin fermented red ginseng extract (WFRG) was evaluated for its potential ability to act as an adjuvant for the immune response of mice. For the in vitro study, macrophages were treated with serial concentrations (1 μg/mL, 10 μg/mL, and 100 μg/mL) of WFRG. For in vivo studies, mice were administered different concentrations (10 mg/kg/day, 100 mg/kg/day, and 200 mg/kg/day) of WFRG orally for 21 days. In vitro, the production of nitric oxide and TNF-α by RAW 264.7 cells increased in a dose-dependent manner. In vivo, WFRG enhanced the proliferation of splenocytes induced by two mitogens (i.e., concanavalin A and lipopolysaccharide [LPS]) and increased LPS-induced production of TNF-α and IL-6, but not IL-1β. In conclusion, WFRG has the potential to modulate immune function and should be further investigated as an immunostimulatory agent.

Citing Articles

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