Changes of ginsenosides in Korean red ginseng (Panax ginseng) fermented by Lactobacillus plantarum M1
- Authors
- Kim, Bong-Gwan; Choi, Sin-Yang; Kim, Mi-Ryung; Suh, Hyung Joo; Park, Hyun Jin
- Issue Date
- 8월-2010
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Lactobacillus species; Lactobacillus plantarum; Red ginseng powder; Fermented red ginseng; Ginsenoside metabolites
- Citation
- PROCESS BIOCHEMISTRY, v.45, no.8, pp.1319 - 1324
- Indexed
- SCIE
SCOPUS
- Journal Title
- PROCESS BIOCHEMISTRY
- Volume
- 45
- Number
- 8
- Start Page
- 1319
- End Page
- 1324
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/116010
- DOI
- 10.1016/j.procbio.2010.04.026
- ISSN
- 1359-5113
- Abstract
- To obtain microorganisms for the microbial conversion of ginsenosides in red ginseng powder (RGP). Lactobacillus species (M1-M4 and P1-P4) were isolated from commercial ginseng products. Strain M1 was determined to be L. plantarum by 16S rRNA sequencing. Red ginseng powder (RGP) fermented by L plantarum M1 had a high total content of ginsenosides (142.4 mg/g) as compared to the control (121.8 mg/g). In particular, the ginsenoside metabolites Rg3, Rg5, Rk1, Compound K (CK), Rh1, and Rg2 showed a high level in the fermented RGP (65.5 mg/g) compared to the control (32.7 mg/g). During fermentation for 7 days, total sugar content decreased from 8.55 mg/g to 4 mg/g, uronic acid content reached its maximum (53.43 mu g/g) at 3 days, and total ginsenoside content increased to 176.8 mg/g at 4 days. In addition, ginsenoside metabolites increased from 38.0 mg/g to 83.4 mg/g at 4 days of fermentation. Using everted instestinal sacs of rats, the fermented red ginseng showed a high transport level (10.3 mg of polyphenols/g sac) compared to non-fermented red ginseng (6.67 mg of polyphenols/g sac) after 1 h. These results confirm that fermentation with L plantarum M1 is very useful for preparing minor ginsenoside metabolites while being safe for foods. (C) 2010 Elsevier Ltd. All rights reserved.
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