Optimization of Ginseng Bran Simmering Process and Its Protective Effect on Alcoholic Gastric Ulcer in Mice

OBJECTIVE  To optimize the simmering process of ginseng bran and explore the protective effect of simmering ginseng wheat bran on ethanol-induced gastric ulcer in mice.

METHODS  On the basis of one-way test, Box-Behnken response surface method was used to optimize the concoction process with simmering time, simmering temperature, and the ratio of ginseng to wheat bran as influencing factors, and the total content of ginsenosides Rg₁, Re, Rf, Rb₁, Rc, Rb₂, and Rd as evaluating indexes.The mice were randomly divided into blank control group, model group, cimetidine positive group(0.1 g·kg⁻¹), low and high dose groups of raw sundried ginseng(0.39, 1.17 g·kg⁻¹), low and high dose groups of wheat bran simmed-ginseng (0.39, 1.17 g·kg⁻¹)by gavage for 6 d, and 0.2 mL 95% ethanol was used to establish the model for each group at 1h after gavage on the 7th d. The level of each index in the serum were examined. The gastric histopathological changes were observed by HE staining.

RESULTS The optimal conditions were simmering time of 13.16 min, simmering temperature of 163.09 ℃, the ratio of wheat bran to ginseng of 42.99∶100, and the total content of 7 ginsenosides of 9.667 mg·g⁻¹.The content of inflammatory factors in serum and gastric tissue was significantly decreased(P<0.05 or P<0.01), and the metabolism of oxygen free radical was significantly decreased(P<0.05 or P<0.01), the antioxidant capacity was significantly increased(P<0.05 or P<0.01).

CONCLUSION This method is easy to operate, reasonable and feasible, and can be used to standardize the production process and quality control of the simmered ginseng and wheat bran products.