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The size effect of red ginseng powder particle on antioxidativity and cytotoxicity

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  • URLhttps://db.koreascholar.com/Article/Detail/352823
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한국산업식품공학회 (Korean Society for Food Engineering)
초록

The red ginseng is known to have effects on antioxidativity and cytotoxicity. Nanoscale active substances have various advantages such as improved bioavailability and permeation ability into the cell. However, few studies conducted with the nanoparticles of red ginseng due to its low yield rate and difficulty of manufacturing the product in pilot scale. This study, therefore, investigated the size effects of ultra-fine powder of red ginseng on antioxidativity and cytotoxicity. Red ginseng powder (6, 8, or 158 μm) prepared using a pilot scale was provided by a local company. Antioxidativity was measured by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) assays, and cytotoxicity was tested by methylthiazolyl tetrazolium (MTT) assay. The results of DPPH and ABTS radical electron donating ability IC50 of red ginseng were ranged from 2.27 to 3.34 mg/ml and 2.94 to 3.09 mg/ml, respectively, which were not significantly different between all samples. However, the results of cytotoxicity clearly showed a pattern of decreased toxicity in 6 and 8 μm power compared to 158 μm powder. Unexpectedly, particle sizes of red ginseng did not significantly affect antioxidativity. It is believed that these were related to the process of pilot scale production. These phenomena are also believed to be caused by aggregation of low size power particle that increases water holding capacity. From our result, it is concluded that this range of particle size of red ginseng affected the reduction of cytotoxicity.

저자
  • HeeJeong Choi(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Munkhtugs Davaatseren(Department of Food Engineering, Chung-Ang University)
  • SangYoon Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Junggyu Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Dong Hyeon Park(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • JingJing Bai(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Youngjae Cho(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Animal Resources Research Center, Konkuk University)
  • Mi-Jung Choi(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)