Antioxidant Activity of Panax ginseng Flower-buds Fermented with Various Microorganisms

김경희,; 김다미,; 변명우,; 윤영식,; 육홍선,

doi:10.3746/jkfn.2013.42.5.663

Cited by 16 publications

(5 citation statements)

References 16 publications

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“…Absorbance was then measured using a microplate reader at 765 nm. Total polyphenol concentration was calculated based on a calibration curve, with gallic acid as the reference . A blank controlled trial was also undertaken and labeled as the control.…”

Section: Methodsmentioning

confidence: 99%

Structural Characterization of Lignin-Carbohydrate Complexes (LCCs) and Their Biotransformation by Intestinal Microbiota In Vitro

Zhang

Wang

Shi

et al. 2021

J. Agric. Food Chem.

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Lignin-carbohydrate complexes (LCCs) have recently emerged as natural products with pharmaceutical and nutraceutical potential. Here, we compared the structure of LCCs from ginkgo (GK, gymnosperms), wheat straw (WST, monocotyledons), and aspen white poplar (AW, dicotyledons). We also investigated the biotransformation of LCCs by intestinal microbiota in vitro. We found that human intestinal microbiota could use LCCs as a carbon source for growth, breaking resistant cross-linkages in LCCs to generate a plethora of short-chain fatty acids (SCFAs) and aromatic compounds with putative beneficial effects on human health. The yield of SCFAs reached 1837.8 ± 44.1 μmol/g using AW LCCs as a carbon source. The biomass of intestinal microbiota increased the fastest using GK LCCs. The greatest amounts of phenolics were present at 4 h in a WST LCCs fermentation system. Many phenolic acids with potential bioactivity were obtained after 24 h fermentation using each LCCs, such as ferulic acid.

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Section: Methodsmentioning

confidence: 99%

Structural Characterization of Lignin-Carbohydrate Complexes (LCCs) and Their Biotransformation by Intestinal Microbiota In Vitro

Zhang

Wang

Shi

et al. 2021

J. Agric. Food Chem.

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“…Five hundred microliters of 10% sodium carbonate (Na 2 CO 3 ) was added and allowed to stand for 1 h. The absorbance was measured at 750 nm using a microplate reader. The total polyphenol concentration was calculated from a standard calibration curve using gallic acid (Sigma-Aldrich, St. Louis, MO, USA) as a reference [18] .…”

Section: Methodsmentioning

confidence: 99%

Changes in the ginsenoside content during the fermentation process using microbial strains

Lee

Kim

2015

Journal of Ginseng Research

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BackgroundRed ginseng (RG) is processed from Panax ginseng via several methods including heat treatment, mild acid hydrolysis, and microbial conversion to transform the major ginsenosides into minor ginsenosides, which have greater pharmaceutical activities. During the fermentation process using microbial strains in a machine for making red ginseng, a change of composition occurs after heating. Therefore, we confirmed that fermentation had occurred using only microbial strains and evaluated the changes in the ginsenosides and their chemical composition.MethodsTo confirm the fermentation by microbial strains, the fermented red ginseng was made with microbial strains (w-FRG) or without microbial strains (n-FRG), and the fermentation process was performed to tertiary fermentation. The changes in the ginsenoside composition of the self-manufactured FRG using the machine were evaluated using HPLC, and the 20 ginsenosides were analyzed. Additionally, we investigated changes of the reducing sugar and polyphenol contents during fermentation process.ResultsIn the fermentation process, ginsenosides Re, Rg1, and Rb1 decreased but ginsenosides Rh1, F2, Rg3, and Compound Y (C.Y) increased in primary FRG more than in the raw ginseng and RG. The content of phenolic compounds was high in FRG and the highest in the tertiary w-FRG. Moreover, the reducing sugar content was approximately three times higher in the tertiary w-FRG than in the other n-FRG.ConclusionAs the results indicate, we confirmed the changes in the ginsenoside content and the role of microbial strains in the fermentation process.

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“…Korean ginseng ( Panax ginseng Meyer) root has long been used as an oriental medicine, and demand has been rising with the accumulation of scientific evidence for its pharmacological efficacy. Ginseng byproducts, such as leaf, stem, and flower extracts, have been added to cosmetics and soaps, and the plant body is used in animal feed [1] , [2] , [3] .…”

Section: Introductionmentioning

confidence: 99%

Quality and characteristics of fermented ginseng seed oil based on bacterial strain and extraction method

Lee

Rhee

Choi

et al. 2017

Journal of Ginseng Research

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BackgroundIn this study, the fermentation of ginseng seeds was hypothesized to produce useful physiologically-active substances, similar to that observed for fermented ginseng root. Ginseng seed was fermented using Bacillus, Pediococcus, and Lactobacillus strains to extract ginseng seed oil, and the extraction yield, color, and quantity of phenolic compounds, fatty acids, and phytosterol were then analyzed.MethodsThe ginseng seed was fermented inoculating 1% of each strain on sterilized ginseng seeds and incubating the seeds at 30°C for 24 h. Oil was extracted from the fermented ginseng seeds using compression extraction, solvent extraction, and supercritical fluid extraction.Results and ConclusionThe color of the fermented ginseng seed oil did not differ greatly according to the fermentation or extraction method. The highest phenolic compound content recovered with the use of supercritical fluid extraction combined with fermentation using the Bacillus subtilis Korea Food Research Institute (KFRI) 1127 strain. The fatty acid composition did not differ greatly according to fermentation strain and extraction method. The phytosterol content of ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method was highest at 983.58 mg/100 g. Therefore, our results suggested that the ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method can yield a higher content of bioactive ingredients, such as phenolics, and phytosterols, without impacting the color or fatty acid composition of the product.

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Antioxidant Activity of Panax ginseng Flower-buds Fermented with Various Microorganisms

Cited by 16 publications

References 16 publications

Structural Characterization of Lignin-Carbohydrate Complexes (LCCs) and Their Biotransformation by Intestinal Microbiota In Vitro

Structural Characterization of Lignin-Carbohydrate Complexes (LCCs) and Their Biotransformation by Intestinal Microbiota In Vitro

Changes in the ginsenoside content during the fermentation process using microbial strains

Quality and characteristics of fermented ginseng seed oil based on bacterial strain and extraction method

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