Meanwhile, the mouse F.G.B and nonfermented ginseng (500 g) groups did not display body weight loss. components (CD4, CD8, B cell, MHCII). The mice that survived primary virus inoculation with fermented ginseng extract developed immunity against the secondary infection with homologous and heterosubtypic viruses. In vitro cell culture experiments showed moderate virus neutralizing activity by fermented ginseng extract, probably by inhibiting hemagglutination and neuraminidase activity. This study suggests that fermented ginseng extracts might provide a means to treat influenza disease regardless of virus strains. M-2 (KCTC 11054 BP), M-3 (KCTC 11055 BP), and pectolytic enzymes (Novozymes, Kobenhavn, Denmark) for 7 days (Korean Patent No. KR-1008774890000). The fermentation for preparing fermented ginseng sample A (F.G.A) was processed for the extended time of 7 days for high levels of compound K production, whereas the fermentation time for fermented ginseng sample B (F.G.B) was shortened for 2 days so that the ginsenoside components (Rb1 + Rabbit polyclonal to SGSM3 Rg1) would be retained above a level of 2.5 mg/g of ginseng sample. The condition of strains and enzymes was identical for preparation of F.G.A and F.G.B. The components of fermented ginseng extract samples A and B are presented in Table 1. The commercial nonfermented ginseng sample was kindly provided by Korea Ginseng Corporation (Daejeon, Korea). Briefly, fresh roots of the were washed, steamed at 100 C for 2C3 h and dried. The dried red ginseng roots were boiled in 4C5 volumes of water for 3 h, and the supernatant ginseng extracts were concentrated and manufactured for nonfermented ginseng extract products. Table 1 Components of ginseng samples (mg/g). value was less than 0.05, it was considered as significant. 3. Results 3.1. Fermented Ginseng Samples Exhibit Higher Antiviral Protection against Influenza Virus than Nonfermented Ginseng Orally taken ginseng supplements are digested and fermented in the intestines, producing active ingredients such as ginsenosides, including compound K. We tested whether fermented ginseng samples would have antiviral in vivo protection against a lethal dose of influenza virus infection. The red ginseng extracts were in vitro fermented with a mixture of bacteria and enzymes, and the product compounds were characterized as shown in Table 1. In vitro fermentation of ginseng Nifuroxazide samples generated new ginsenoside saponin compounds (F1, F2, PPT, CK, Rh2, PPD) but resulted in lower levels of total ginsenosides (Table 1). The fermented ginseng sample A (F.G.A) contained higher levels of new ginsenoside compounds (F1, F2, PPT, CK, Rh2, PPD) compared to those in the fermented ginseng sample B (F.G.B) (Table 1). To test the antiviral protective effects of the fermented Nifuroxazide ginseng samples A and B, groups of mice (wild-type BALB/c) were intranasally infected with a lethal dose (1.5 LD50) of rgH5N1 virus alone or rgH5N1 virus mixed with the fermented ginseng extracts of A or B (F.G.A or F.G.B) or nonfermented ginseng (non-F.G) extract. High and moderate doses (500, 250 g) of F.G.A and high dose (500 g) of F.G.B or non-F.G were first tested (Figure 1). In the group with F.G.A, at doses of either 500 g or 250 g, none of the mice showed weight loss after infection with rgH5N1 virus (F.G.A 500, 250 g, Figure 1A). However, in the group with fermented ginseng B or nonfermented ginseng (500 g), all mice began to lose weight from day 3 postinfection (F.G.B, Non-F.G, 500 g, Figure 1A). From day 7 or day 9, all mice from fermented ginseng B or nonfermented ginseng groups began to recover, respectively, while all mice in the rgH5N1 virus-only infection group died by day 8 postinfection (Figure 1A). Open in a separate window Figure 1 Fermented ginseng sample A showed higher antiviral protective activity against influenza viruses. Groups of mice (= 5, wild-type BALB/c mice) were intranasally (IN) infected with a mixture of 1.5 LD50 A/Vietnam/1203/2004 (rgH5N1) and fermented ginseng sample A or B at different doses (250 g and 500 g). After 14 days of body weight monitoring, the serum sample was collected to detect the levels of IgG and IgG isotypes using a ELISA method. The mice that survived from the first rgH5N1 infection were challenged again with a lethal dose of rgH5N1 (3 LD50). (A) Body weight change after the first infection (rgH5N1) and (B) body weight change after the second infection (rgH5N1). (C) rgH5N1-specific IgG, (D) IgG1, and (E) IgG2a after the first infection. F.G.A: rgH5N1 virus + fermented ginseng sample A; F.G.B: rgH5N1 virus + fermented ginseng sample B; non-F.G: not fermented ginseng; rgH5N1 only: virus infection Nifuroxazide without ginseng samples. Viral replication during the primary infection of mice induces immune responses of antibodies and.