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Development of Bio-Active Material and Evaluation of the Effectiveness of Wild Ginseng Adventitious Roots using Fermentation Techniques

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  • URLhttps://db.koreascholar.com/Article/Detail/326784
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한국약용작물학회 (The Korean Society of Medicinal Crop Science)
초록

Background : Korean mountain ginseng(Panax ginseng C.A. Meyer) are difficult to clinically apply because of its scarcity and high cost. Advances in plant biotechnology have made it possible to produce mountain ginseng extracts on a large scale using adventitious root cultures in bio-reactors. This study investigated the variations of ginsenoside compounds composition and biological activities of wild ginseng adventitious roots by fermentation process. Methods and Results : Wild ginseng adventitious roots with five days fermentation using four strain of bacteria(Leuconostoc mesenteroides(KACC 15744), Bacillus circulans(KACC 15822), Bacillus licheniformis(KACC 15823), Bacillus subtilis subsp. inaquosorum(KACC 17047)). Ginsenoside contents was analysed by using HPLC. To examine the antioxidant activity associated with biological functions, radical scavenging analyses DPPH, ABTS and SOD-like activity analyses were conducted. The total phenolic and flavonoid contents were evaluated to determine the antioxidant activity increment. The result showed increased total ginsenoside contents by fermentation process. In particular, B. licheniformis showed the highest ginsenoside contents. Regarding ginseng fermented with B. licheniformis, values of 70.6 ± 1.4%, 44.3 ± 1.7%, and 88.4 ± 1.3% were measured using DPPH, ABTS, and SOD-like antioxdiant activity analyses, respectively. The total phenolic contents in ginseng fermented with B. licheniformis was 184.5 ± 0.9 ㎍·GAE/㎖, and the total flavonoid contents was 108.5 ± 1.8 ㎍·QE/㎖ in ginseng fermented with L. mesenteroides. Conclusion : The high activity of β-glucosidase was selected bacteria. The four types of lactic acid bacteria examined, the use of B. licheniformis to ferment ginseng resulted in greatest increase in biological activities and ginsenoside contents.

저자
  • Chul Joong Kim(Research Institute of Biotechnology, Hwajin Cosmetics) | 김철중
  • Jae Hak Lee(Research Institute of Biotechnology, Hwajin Cosmetics) | 이재학
  • Ju Sung Kim(Majors in Plant Resource and Environment, Jeju National University) | 김주성
  • Chang Yeon Yu(Department of Bio-Resource Sciences, Kangwon National University) | 유창연
  • Jae Geun Lee(Research Institute of Biotechnology, Hwajin Cosmetics) | 이재근 Corresponding author