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Oral administration of fermented red ginseng suppressed ovalbumin-induced allergic responses in female BALB/c mice

Authors
Lee, Eun-JuSong, Min-JiKwon, Hye-SoonJi, Geun EogSung, Mi-Kyung
Issue Date
15-Jul-2012
Publisher
ELSEVIER GMBH
Keywords
Food allergy; Gut permeability; IgE; Ovalbumin; Red ginseng fermented
Citation
PHYTOMEDICINE, v.19, no.10, pp.896 - 903
Journal Title
PHYTOMEDICINE
Volume
19
Number
10
Start Page
896
End Page
903
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/11864
DOI
10.1016/j.phymed.2012.04.008
ISSN
0944-7113
Abstract
Anti-allergic efficacy of red ginseng (RG) and fermented red ginseng (FRG) was evaluated. RG or FRG were administered to ovalbumin (OVA)-sensitized mice for 8 weeks. Immunoglobulins (Igs), Th1/Th2 type cytokines, and P-lactoglobulin (BLG) in serum, and intestinal barrier-related molecules in jejunum were measured using enzyme-linked immunosorbent assay or reverse transcription-polymerase chain reaction. Mice sensitized with OVA increased serum IgG(1), IgE, OVA-IgG(1), and OVA-IgE. Both RG and FRG decreased serum IgE, OVA-IgE, and pro-inflammatory cytokines. Serum BLG, a marker of gut permeability, was significantly higher in sensitized animals and was decreased in mice fed RG or FRG. In addition, intestinal barrier-related markers such as MMCP-1, IL-4, TNF-alpha, COX-2, and iNOS mRNA expressions were decreased by RG or FRG. Our results suggest in vivo anti-allergic activities of RG or FRG, which are associated with the regulation of Th1/Th2 balance, intestinal inflammation and subsequent the suppression of IgE. (C) 2012 Elsevier GmbH. All rights reserved.
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