B-H. Lee and S. Lee were involved in the experimental design and chemical analysis of red ginseng and ginsenosides. M.H. Lee performed the viral experiment and wrote draft. C. Choi, a corresponding author, interpreted results, and revised the final manuscript.
M: FOOD MICROBIOLOGY AND SAFETY
Reduction of Hepatitis A Virus on FRhK-4 Cells Treated with Korean Red Ginseng Extract and Ginsenosides
Article first published online: 9 AUG 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 9, pages M1412–M1415, September 2013
How to Cite
Lee, M. H., Lee, B.-H., Lee, S. and Choi, C. (2013), Reduction of Hepatitis A Virus on FRhK-4 Cells Treated with Korean Red Ginseng Extract and Ginsenosides. Journal of Food Science, 78: M1412–M1415. doi: 10.1111/1750-3841.12205
- Issue published online: 11 SEP 2013
- Article first published online: 9 AUG 2013
- Manuscript Accepted: 29 MAY 2013
- Manuscript Received: 15 MAR 2013
- Korea Ginseng Corp. in 2010
- hepatitis A virus;
- ginsenoside Rb1;
- ginsenoside Rg1;
- red ginseng
Red ginseng has a variety of bioactive functions and is widely used as an oriental medicinal herb and food ingredient. The aim of this study was to investigate the antiviral effect of red ginseng extract and ginsenosides against hepatitis A virus (HAV). To examine the antiviral effect against HAV, 0 to 10 μg/mL of red ginseng and purified ginsenoside Rb1 and Rg1 were pre-treated or co-treated on FRhK-4 cells. The HAV titer decreased significantly in all groups pretreated with red ginseng or purified ginsenosides. The reduction of HAV was significant in FRhK-4 cells pre-treated only with red ginseng. Our results showed that red ginseng and ginsenoside Rg1 and Rb1 could decrease HAV titers.
The consumption of red ginseng and ginsenosides can reduce hepatitis A virus.