Ginsenoside Conversion and Anti-Inflammatory Effect on RAW 264.7 Cells of Ginseng Extract Vinegar
Author:
Affiliation:
1. Department of Food Science and Technology, Jeonbuk National University
2. Microbial Institute for Fermentation Industry (MIFI)
Funder
Ministry of Agriculture, Food and Rural Affairs
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-03-03.pdf
Reference26 articles.
1. Conversion of major ginsenoside Rb1 to 20(S)-ginsenoside Rg3 by Microbacterium sp. GS514
2. Ginsenoside Rb1 prevents interleukin-1 beta induced inflammation and apoptosis in human articular chondrocytes
3. Effect of High Pressure and Steaming Extraction Processes on Ginsenosides Rg3 and Rh2 Contents of Cultured-Root in Wild Ginseng (Panax ginseng C. A. Meyer)
4. ISO 10993-5. Determination of cytotoxicity. International Organization for Standardization, Geneva, Switzerland. 2009. p 9-10.
5. Anti-inflammatory Effect of Sargassum coreanum Ethanolic Extract through Suppression of NF-��B Pathway in LPS Induced RAW264.7 Cells in Mice
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1. Repressing effect of transformed ginsenoside Rg3-mix against LPS-induced inflammation in RAW264.7 macrophage cells;Journal of Genetic Engineering and Biotechnology;2023-12
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3. Properties and Anti-Inflammatory Effects of Fermented Product Using Yeast on Roasted Coffee Beans Extracts;Journal of the Korean Society of Food Science and Nutrition;2023-03-31
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