Abstract: Ginseng(Panax ginseng C. A. Mey.) is a traditional medicinal herb in Asia. Studies have shown that ginsenosides significantly affect immunoregulation and rare ginsenosides have anti-allergic effects. In this research, a high temperature and high pressure method was utilized to increase the contents of rare ginsenosides in the ginseng extract(GE). The anti-allergic effects of this extract were investigated in vivo. Water was used as the extraction solvent in extracting the rare ginsenosides via the high temperature and high pressure method. Extraction time and temperature were investigated in order to increase the contents of rare ginsenosides. Rare ginsenosides were qualitatively analyzed by HPLC-ESI-MS and quantitatively analyzed by HPLC-UV. Anti-allergic effects of the extracts were assessed using the ovalbumin(OVA)-induced allergic asthma model in vivo. An extraction temperature of 145℃ and extraction time of 2.0 h were chosen as the optimal conditions. Compared with traditional method, the contents of total rare ginsenosides extracted were considerably higher using the new method, that is, 14.74 times that extracted by the traditional method. In our in vivo experiments, treatment with high concentration GE may have anti-allergic effects in decreasing the total amount of IgE in serum and IL-4 in bronchoalveolar lavage fluid(BALF), and in improving the ratio of CD4⁺ to CD8⁺ T cells. The high temperature and high pressure method was an effective method to obtain GE containing more rare ginsenosides, which maybe become anti-allergic agents.

Key words: Food allergy, High temperature and high pressure method, Ovalbumin, Rare ginsenoside