Microbial conversion of ginsenoside from the extract of korean red ginseng (Panax ginseng) by lactobacillus sp

Hye Jin Cho, Eun Young Jung, Sung Hoon Oh, Brian Yoon, Hyung Joo Suh, Hyun Sun Lee

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Thirty-four strains of Lactobacillus species were isolated from soil and eight of these isolates (M1-4 and P1-4) were capable of growing on red ginseng agar. The M1 and P2 strains were determined to be L. plantarum and other strains (M2, M3, M4, P1, P3 and P4) were determined to be L. brevis. Fermentation of red ginseng extract (RGE) with strains M1, M2, P2 and P4 resulted in a low level of total carbohydrate content (174.3, 170.0, 158.8 and 164.8 mg/mL, respectively). RGE fermented by M3 showed a higher level of uronic acid than the control. The polyphenol levels in RGE fermented by M1, P1 and P2 (964.9, 941.7 and 965.3 g/mL, respectively) were higher than the control (936.8 g/mL). Total saponin contents in fermented RGE (except M1) were higher than the control. RGE fermented by M2 and M3 had the highest levels of total ginsenosides (31.7 and 32.7 mg/mL, respectively). The levels of the ginsenoside Rg3 increased from 2.6 mg/mL (control) to 3.0 mg/mL (M2) or 3.1 mg/mL (M3). RGE fermented by M2 and M3 also had the highest levels of Rg5+Rk1 (7.7 and 8.3 mg/mL, respectively). Metabolite contents of ginsenoside (sum of CK, Rh1, Rg5, Rk1, Rg3 and Rg2) of M2 (13.0 mg/mL) and M3 (13.9 mg/mL) were also at a high level among the fermented RGE. Protopanaxadiol and protopanaxatriol content of ginsenoside of M2 (10.9 and 5.4 mg/mL, respectively) and M3 (11.0 and 5.7 mg/mL, respectively) were at higher levels than other fermented RGE.

Original languageEnglish
Pages (from-to)105-112
Number of pages8
JournalJournal of Food Science and Nutrition
Volume15
Issue number2
DOIs
Publication statusPublished - 2010 Dec 1

Keywords

  • Ginsenoside
  • Lactobacillus sp.
  • Microbial conversion
  • Red ginseng

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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