Fermentation enhances the neuroprotective effect of shogaol-enriched ginger extract via an increase in 6-paradol content
Ho-Young Park | Ji Won Choi | Yongkon Park | Myung Sook Oh | Sang Keun Ha
This study was designed to investigate the neuroprotective effect of fermented shogaol-enriched extract (FSE), which is converted to 6-paradol by Aspergillus niger. FSE was fermented for varying time points (FSE-0, FSE-30, and FSE-60). Optimal condition for 6-paradol produced by A. niger was determined as initial inoculated cell concentration (1.5 × 106 spores/mL) from shogaol-enriched extract (240 µg/mL) for 60 h. The ability of FSE to protect the rat primary hippocampal cells from beta-amyloid (Αβ) oligomer and Αβ plaque induced neurotoxicity and to inhibit acetylcholinesterase (AChE) activity was evaluated. Hippocampal cell viability was reduced to 70% when exposed to Αβ oligomer, and exposure to Αβ plaque for 18 h and 50 µg/mL of FSE-60 increased cell viability (92% and 95.3%, respectively). In addition AChE inhibitory activity of FSE-60 at 50 µg/mL was 53%, which was similar to 0.1 µM tacrine. Therefore, these results demonstrate that FSE-60 has potential as a neuroprotective agent.
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