Lee Young-Seob, Kim Kwan-Woo, Yoon Dahye, Kim Geum-Soog, Kwon Dong-Yeul, Kang Ok-Hwa, Lee Dae Young
Department of Herbal Crop Research, National Institute of Horticultural and Herbal Science, RDA, Eumseong, Chungbuk 27709, Korea.
Department of Oriental Pharmacy, College of Pharmacy and Wonkwang Oriental Medicines Research Institute, Wonkwang University, Iksan 54538, Korea.
Antibiotics (Basel). 2021 May 21;10(6):617. doi: 10.3390/antibiotics10060617.
Korean ginseng has been widely used in Eastern medicine for thousands of years. The contents of the compounds in ginseng roots change depending on the amount of steaming and drying, and the drying method used. Black ginseng (BG) is the Korean ginseng processed by repeated steaming and drying. In this study, 5-year-old fresh Korean ginseng roots were steamed and dried 3 or 5 times, and we investigated how many cycles of steaming and drying are preferable for antivirulence activities against methicillin-resistant (MRSA). As a result, the antivirulence activities was increased by the treatment of BG that was steamed and dried three times, and the effect was further increased by five-time processed BG. Moreover, an ELISA showed that the TNF-α production of RAW264.7 cells stimulated by MRSA supernatants was inhibited by subinhibitory concentrations of BG extract. The expression of Hla, staphylococcal enterotoxin A (SEA), and staphylococcal enterotoxin B (SEB), an important virulence factor in the pathogenicity of MRSA, was found to decrease when bacterial cells were treated with BG extract. The antivirulence activities of BG were not simply due to pathogen growth inhibition; the BG extract was shown to decrease , , , and expression in MRSA. Therefore, BG strongly reduces the secretion of the virulence factors produced by , suggesting that a BG-based structure may be used for the development of drugs aimed at staphylococcal virulence-related exoproteins. This study suggests that BG could be used as a promising natural compound in the food and pharmaceutical industry.
数千年来，高丽参一直在东方医学中被广泛使用。人参根中化合物的含量会因蒸煮和干燥的量以及所使用的干燥方法而有所变化。黑参（BG）是经过反复蒸煮和干燥处理的高丽参。在本研究中，对5年生的新鲜高丽参根进行3次或5次蒸煮和干燥处理，我们研究了蒸煮和干燥的次数对耐甲氧西林金黄色葡萄球菌（MRSA）的抗毒力活性而言，多少次循环更为适宜。结果，经过3次蒸煮和干燥处理的BG的处理提高了抗毒力活性，而经过5次处理的BG进一步增强了该效果。此外，酶联免疫吸附测定显示，MRSA上清液刺激的RAW264.7细胞的肿瘤坏死因子-α（TNF-α）产生受到BG提取物亚抑制浓度的抑制。当用BG提取物处理细菌细胞时，发现MRSA致病性中的重要毒力因子——α-溶血素（Hla）、葡萄球菌肠毒素A（SEA）和葡萄球菌肠毒素B（SEB）的表达下降。BG的抗毒力活性并非仅仅归因于对病原体生长的抑制；BG提取物显示可降低MRSA中的、、和表达。因此，BG强烈降低由产生的毒力因子的分泌，这表明基于BG的结构可用于开发针对葡萄球菌毒力相关外蛋白的药物。本研究表明，BG可作为食品和制药行业中一种有前景的天然化合物。
