Antioxidant Activity and Ginsenoside Pattern of Fermented White Ginseng

Lim, Seong-Il; Cho, Chang‐Won; Choi, Ung-Kyu; Kim, Young-Chan

doi:10.5142/jgr.2010.34.3.168

Cited by 48 publications

(35 citation statements)

References 28 publications

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“…Fermentation for 24 h was effective in increasing the antioxidant activity significantly. The increase of antioxidant activity by fermentation was similar to other fermented materials such as ginseng, garlic, tea, and soy [15,16,28,29].…”

Section: Antioxidant Activitysupporting

confidence: 52%

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Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Kwak

Jeong

Kim

2018

Journal of Food Quality

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This study assessed the functionality and consumer acceptance of yeast fermented coffee beans. Green coffee beans were fermented for 24 h with three different yeast strains to increase functionality. The yeast fermentation was effective in fortifying the functionality of coffee by significantly increasing antioxidant activity according to the results of ORAC and SOD-like assay ( < 0.05). The TPC and TFC contents in the fermented coffee beans were significantly higher than those in the controls ( < 0.05). The consumer acceptance for the fermented coffee beans was slightly lower than that of the controls. Fermentation seemed to influence the aroma and flavor of coffee. However, agglomerative hierarchical clustering analysis revealed that approximately 39% of consumers significantly liked one of the fermented coffees (F3) more than the controls ( < 0.05). These consumers indicated that the yeast fermentation of green coffee beans did not generate a negative aroma or flavor and can be attractive with high antioxidant activity.

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Section: Antioxidant Activitysupporting

confidence: 52%

“…Ginseng is one of the best known functional foods. Ginsenoside contents and SOD-like activity after fermentation were significantly increased by solid-microbial fermentation of white ginseng [14,15]. Increased antioxidant activities and phenolic compounds are also frequently observed in fermented tea products.…”

Section: Introductionmentioning

confidence: 83%

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Kwak

Jeong

Kim

2018

Journal of Food Quality

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“…The minor ginsenoside Rd enhances the differentiation of neural stem cells, protects neurons from neurotoxic chemicals, and decreases the levels of creatinine and urea-released nitrogen in the kidneys (18). It also protects the kidneys from apoptosis and DNA fragmentation caused by neurotoxic chemicals and cancer, and is therapeutically more effective than the major ginsenoside Rb 1 (19).…”

Section: Introductionmentioning

confidence: 99%

“…Bacterial conversion of ginsenosides has been previously well-documented (11)(12)(13)(14), and Bacillus spp. are known to produce a plethora of degradative enzymes that can ferment ginseng (15)(16)(17)(18).…”

Section: Introductionmentioning

confidence: 99%

Effect of flower-buds of Panax ginseng fermented by various microorganisms on the activation of T cell immune responses

Kim

Yook

2015

Food Sci Biotechnol

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To improve the health benefits of ginseng flower buds via microbial fermentation, we evaluated the ginsenoside content and in vitro immune-stimulating activities. The flower buds were grouped as control (non-fermented) and those fermented by Bacillus subtilis (FBS), Lactobacillus plantarum (FLP), Lactobacillus casei (FLC), Candida utilis (FCU), Saccharomyces cerevisiae strain CHY1011 (FY1), S. cerevisiae strain ZP541 (FY2), and a mixed strain culture using L. plantarum, L. casei, and C. utilis (FM). Total ginsenoside content in FBS increased higher than that of the control. The expression of IL-1β was found to be higher than that of the control following stimulation by FBS and FY1. IL-2 gene expression was high in FM, and TNFSF14 gene expression increased in FCU-and FY1-treated cells. Considering the differences in the quantities and composition of the ginsenoside, other various polysaccharides or phenolic compounds in fermented ginseng flower-buds would indicate the difference in the activation of immune response.

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“…Rb1, Rb2, Rb3, Rc, Rd, Rg3, and Rh2, were classified in the group of 20-(s)-protopanaxadiols, and Re, Rf, Rg1, Rg2, and Rh1 were identified as the group of 2-(s)-protopanaxatriols (Lü et al, 2009;Cho et al, 2010;Han et al, 2013). Ginsenosides are the major components having biological activities and pharmacological effects in ginsengs (Keith and Mark, 2003;Nah et al, 2007;Carlini, 2003;Xie et al, 2005;Yun, 2003;Choi, 2008;Kim et al, 1992Kim et al, , 2011Lim et al, 2010;Attele et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of Metabolites in Roots of Panax ginseng Obtained from Different Sowing Methods

Yang¹,

Lee²,

Kim³

et al. 2014

Korean Journal of Medicinal Crop Science

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: Ginsenosides of roots in Panax ginseng were analyzed by metabolic-targeting HPLC using the partial least squares discriminant analysis (PLS-DA) and compared depending on sowing methods between direct seeding and transplanting method. Score plots derived from PLS-DA could identify the sowing method between the direct seeding and transplanting method in P. ginseng roots. The ginsenoside compounds were assigned as Rg1, Re, Rf, Rg2, Rb1, Rc, Rb2, Rb3, and Rd. Contents of Re, Rf, Rg2, Rb1, Rc, Rb3, and Rd of main roots produced from the transplanting method were relatively higher than those of samples produced from direct seeding method. Also, contents of Rg1, Re, Rf, Rg2, Rb1, Rc, Rb2, Rb3, and Rd of lateral roots from the transplanted samples were relatively higher than those of samples produced from direct seeding method. Therefore, HPLC with PLS-DA analysis can be a straightforward tool for identification of ginsenosides in main or lateral roots of P. ginseng obtained from two different seeding methods between direct and transplanting methods.

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Antioxidant Activity and Ginsenoside Pattern of Fermented White Ginseng

Cited by 48 publications

References 28 publications

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Effect of flower-buds of Panax ginseng fermented by various microorganisms on the activation of T cell immune responses

Comparative Analysis of Metabolites in Roots of Panax ginseng Obtained from Different Sowing Methods

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