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Transformation of Ginsenoside-rich Fraction Isolated from Ginseng (Panax ginseng) Leaves Induces Compound K

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dc.contributor.authorKim, Sang Hyek-
dc.contributor.authorKim, Seong Yeong-
dc.contributor.authorLee, Ho-
dc.contributor.authorRa, Kyung Soo-
dc.contributor.authorSuh, Hyung Joo-
dc.contributor.authorKim, Sun Young-
dc.contributor.authorShin, Kwang-Soon-
dc.date.accessioned2021-09-07T06:33:27Z-
dc.date.available2021-09-07T06:33:27Z-
dc.date.created2021-06-19-
dc.date.issued2011-11-
dc.identifier.issn1226-7708-
dc.identifier.urihttps://scholar.korea.ac.kr/handle/2021.sw.korea/111218-
dc.description.abstractTo develop the new physiologically active materials from ginseng (Panax ginseng C. A. Meyer) leaves, the ginsenoside-rich fraction (GL-1) was isolated and transformed into highly absorbable metabolites in the gastrointestinal (GI) tract. To transform the ginsenosides in GL-1 into deglycosylated ginsenosides, GL-1 was treated with organic acids (0.1 and 1% lactic and acetic acid solutions) and fermented with isolated strains (P1-P4, and M3) from red ginseng extract for 7 days. The treatment of 0.1% lactic acid of GL-1 induced the highest transforms of partially-deglycosylated ginsenosides such as Mc, F2, and Rg3 (intermediate metabolites). On the other hand, Compound K (Compd K, final metabolite) contents in GL1 ferments with strain M3 showed about 6-time higher than that of control (not fermented). Consequently, the strain M3 was finally selected for the mass production of Compd K with well-absorbable property in GI tract and physiological activity.-
dc.languageEnglish-
dc.language.isoen-
dc.publisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST-
dc.subjectDEGRADATION-
dc.subjectRB-1-
dc.titleTransformation of Ginsenoside-rich Fraction Isolated from Ginseng (Panax ginseng) Leaves Induces Compound K-
dc.typeArticle-
dc.contributor.affiliatedAuthorSuh, Hyung Joo-
dc.identifier.doi10.1007/s10068-011-0163-x-
dc.identifier.scopusid2-s2.0-84863238792-
dc.identifier.wosid000296608300002-
dc.identifier.bibliographicCitationFOOD SCIENCE AND BIOTECHNOLOGY, v.20, no.5, pp.1179 - 1186-
dc.relation.isPartOfFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.titleFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.volume20-
dc.citation.number5-
dc.citation.startPage1179-
dc.citation.endPage1186-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.identifier.kciidART001598004-
dc.description.journalClass1-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusDEGRADATION-
dc.subject.keywordPlusRB-1-
dc.subject.keywordAuthorginseng leaf-
dc.subject.keywordAuthorginsenoside-rich fraction-
dc.subject.keywordAuthortransformation-
dc.subject.keywordAuthorabsorbable metabolite-
dc.subject.keywordAuthorCompound K-
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보건과학대학 (바이오시스템의과학부)
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