The anti-inflammmatory effect of fermented red ginseng in experimental colitic mice

Abstract

Here we fermented red ginseng (RG, the steamed root of Panax ginseng CA Meyer, Araliaceae) by Bifidobacterium longum H-1 and and investigated whether Bifidus fermentation could increase its anticolitic effect in 2,4,6-trinitrobenzenesulfonic acid- and dextran sulphate sodium (DSS)-induced colitic mice. The colitic mice had shortened colons, decreased body weight, and high myeloperoxidase activity, and administration of RG and fermented RG (FRG) significantly inhibited these changes. These agents also repressed expression of the pro-inflammatory cytokines, IL-1β, TNF-α, and cyclooxygenase (COX)-2, as well as the DSS-induced activation of NF-κB, with FRG more potently inhibiting the colitic markers than RG. The administration of RG and FRG also significantly reduced the activities of intestinal bacterial β-glucuronidase and chondroitin sulphate degradation activities, induced by a colitic inducer. These findings suggest that RG and FRG might improve colitis by regulating inflammatory cytokine expression via NF-κB activation, and that the anticolitic effects of RG can be improved by Bifidus fermentation. © 2008 Taylor & Francis.