This study was conducted to investigate the bioconversion of ginsenosides as well as anti-inflammatory activities of fresh ginseng Kkakdugi during fermentation. Fresh ginseng Kkakdugi reached proper ripeness, pH 4.30, and acidity 1.69% at 15oC after 10 days. Lactic acid bacteria grew until reaching 1.10×109 CFU/mL after 20 days of fermentation, and β- glucosidase activity increased from 1.154 to 1.885 units/g. The bioconversion of ginsenosides was confirmed based on increased content of Rg3, an aglycone, from 0.13 to 0.17 mg/g during fermentation through HPLC. Fresh ginseng Kkakdugi did not display cytotoxicity up to the concentrations of 80 μg/mL, regardless of ripening period. Nitrite production and expression of inflammation-related proteins, iNOS and COX-2, decreased in a dose-dependent manner regardless of ripening period. From these results, fresh ginseng Kkakdugi showed the bioconversion of ginsenosides to aglycone during the lactic acid fermentation as well as an anti-inflammatory effect through the reduction of NO production and iNOS and COX-2 expression

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 수삼깍두기의 제조
  2. 이화학적 특성 및 관능평가
  3. β-Glucosidase 활성 측정
  4. HPLC-MS/MS에 의한 진세노사이드 분석
  5. 항염증 효과
  6. 통계분석
 III. 결과 및 고찰
  1. 수삼깍두기의 이화학적 특성 및 관능평가
  2. β-Glucosidase 활성
  3. HPLC-MS/MS에 의한 진세노사이드 분석
  4. 수삼깍두기의 항염증 효과
 IV. 요약 및 결론
 감사의 글
 References

• 김세미(원광대학교 대학원 식품산업융복합학과) | Se-Mi Kim
• 전영주(원광대학교 대학원 식품산업융복합학과) | Young-Joo Jeon
• 심현지(식품영양학과) | Hyun-Ji Sim
• 이영은(원광대학교 대학원 식품산업융복합학과, 식품영양학과, 원광식품산업연구원) | Young-Eun Lee Corresponding author