Enhancement of Low Molecular Ginsenoside Contents in Low Quality Fresh Ginseng by Fermentation Process
| Autor: | Choon Geun Lee, Bo Hyeon Kim, Yong Chang Seo, Chang Soon Yoon, Hyeon Yong Lee, Ji Seon Kim, Chi Ho Song, Woon Yong Choi, Dae Hyun Shin, Hye Won Lim |
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| Rok vydání: | 2012 |
| Předmět: |
Bifidobacterium longum
biology Inoculation Pharmaceutical Science Plant Science biology.organism_classification Biochemistry Genetics and Molecular Biology (miscellaneous) Ginsenoside Rh2 chemistry.chemical_compound Ginseng chemistry Ginsenoside Lactobacillus Fermentation Food science Agronomy and Crop Science Bifidobacterium |
| Zdroj: | Korean Journal of Medicinal Crop Science. 20:117-123 |
| ISSN: | 1225-9306 |
| DOI: | 10.7783/kjmcs.2012.20.2.117 |
| Popis: | This study compared the contents of low molecular ginsenoside according to fermentation process in low grade fresh ginseng. Low grade fresh ginseng was directly inoculated with a 24 h seed culture of Bifidobacterium Longum B6., Lactobacillus casei., and incubated at 36℃ for 72 h. Bifidobacterium Longum B6 was specifically was found to show the best growth on 3,255 × 10 6 CFU/㎖ after 48 h of fermentation. The content of ginsenoside Rb1, Re and Rd were decresed with the fermentation but ginsenoside Rh2 and Rg2 incresed after fermentation process. In the case of low molecular ginse- noside conversion yields were 56.07% of Rh2, 12.03% of Rg3 and 77.11% of Rg2, respectively. In addition, compound-K was irregular conversion yield as long as 72 h of fermentaion. This results indicate that fermentation process could increase the low molecular ginsenoside in low grade fresh ginseng. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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