Stem-and-leaf of new hydroponically-cultured ginseng cultivar K-1: A sustainable and innovative resource of ginsenosides for anti-inflammatory agents

Abstract

Background

Korean ginseng (Panax ginseng Meyer), a traditional medicine plant cultivated in eastern Asia, has recently captured attention for its potential advancements in hydroponic cultivation, offering a sustainable and innovative resource. Additionally, in the typical processing of ginseng, stem-and-leaf are commonly discarded, leading to resource wastage and overlooking their economically valuable potential as an alternative to the conventionally prioritized roots.

Methods

Initially, we investigated the phenotype of five Korean hydroponically cultivated ginseng cultivars, namely Kumpoong (KP), Chunpoong (CP), Honkaejong (HKJ), Yunpoong (YP), and K-1. Subsequently, we focused on evaluating aerial extracts to identify the most suitable cultivar for reliable resources. This involved phytochemical compositions and anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages and LPS-induced mice, employing quantitative real-time PCR, ELISA, and western blotting.

Results

The K-1 cultivar exhibited superior phenotypic traits and pathogen resistance. HPLC results revealed that aerial extracts contained four times higher ginsenoside content and exhibited a considerable abundance of ginsenoside Rd compared to root extracts. K-1 aerial extract exhibited the highest phytochemical content. The aerial extract of CP and K-1 exhibited greater efficacy in attenuating ROS production, mitigating mitochondrial dysfunction, and reducing pro-inflammatory cytokines (IL-6, TNF-α, iNOS) through the NF-κB and MAPKs signaling pathways, which were corroborated in vivo at a 50 mg/kg dose.

Conclusions

Our findings propose the stem-and-leaf of hydroponically cultivated ginseng cultivar K-1 presents an economical alternative to the traditionally valued ginseng root, given its superior stem-and-leaf phenotype and phytochemical content in the aerial extract coupled with promising potential for anti-inflammatory agents in dietary interventions.